Slow Cooked Beef and Red Wine Stew
Tender beef in a deep, glossy gravy built on tomato, rosemary and red wine, with no stock cube.
- Time2 hr 45
- LevelEasy
- Costabout £2.55 a head
- Oven160°C (140°C fan)
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
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Method
- 1
Heat the oven to 160°C (140°C fan). Toss the beef in the cornflour. Heat half the oil in a large casserole and brown the beef in batches until deep brown. Set aside.
- 2
Add the rest of the oil, the onions, carrots and celery. Cook for 8 minutes until soft and golden. Stir in the garlic and tomato purée for 1 minute.
8 min - 3
Pour in the wine and scrape up the brown bits. Bubble for 3 minutes, then add the water, bay, rosemary, pepper and the beef.
- 4
Cover and cook in the oven for 2 hours until the beef is falling apart.
120 min - 5
Stir in the mushrooms and cook uncovered for 20 minutes to thicken the gravy. Serve with boiled potatoes or mash.
20 min
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.