Hayashi rice beef and red wine stew
Beef and onion simmered in a rich tomato and red wine sauce over rice. Deep, glossy and perfect for a cold night.
- Time1 hr 15
- LevelMedium
- Costabout £2.55 a head
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Melt half the butter in a large pan. Fry the beef in batches until browned and set aside.
5 min - 2
Add the rest of the butter and cook the onions for 10 minutes until golden.
10 min - 3
Add the mushrooms and cook for 4 minutes. Stir in the flour and tomato purée for 1 minute.
4 min - 4
Pour in the wine, then the stock. Add the ketchup, Worcestershire and sugar.
- 5
Return the beef. Simmer gently for 40 minutes until tender and thick.
40 min - 6
Serve over the hot rice.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.