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beef red wine root vegetable stew

beef red wine root vegetable stew

This old fashioned beef red wine root vegetable stew has loads of beefy flavour with plenty of vegetables. Perfect comfort food now that the weather is much cooler. Try making it over the weekend for a easy microwave dinner during the week.

beef red wine root vegetable stew

  • 1.5 kg Ritchies gravy beef, cut in rustic 6 cm cubes
  • 2 large onion, peeled and roughly diced
  • 2 tablespoons olive oil
  • 50g butter
  • ½ bottle good quality robust red wine, we used a cab sav’ (that leaves half a bottle to drink 😉 )
  • 4 cups low salt beef stock
  • 2 medium carrots, cut in a small dice
  • 3 celery sticks, cut in a fine dice
  • ½ cup flat leaf parsley, roughly chopped
  • 10 stems of fresh thyme leaves, or 3 teaspoons of dried thyme leaves
  • 2 bay leaves
  • sea salt and freshly ground black pepper
  • 1½ tablespoons corn flour (optional, made from corn not wheat)

root vegetables

(Tip: If possible cut in pieces about the same size)

  • 3 large carrots, peeled and cut in large pieces
  • 2 medium swedes, peeled and cut in wedges
  • 2 turnips, peeled and cut in wedges
  • 4 parsnips peeled, and cut in large pieces (optional)

to serve

  • 2 tablespoons chopped flat leaved parsley

beef red wine root vegetable stew method

Preheat oven to 180oC.

Using butchers string, tie together the thyme and bay leaves, making it easier to remove them later.

In a large oven proof casserole (a wide shallow casserole with a lid works well for this dish) on a medium heat, add the olive oil and butter. Fry the diced onion gently until soft and golden brown. Add the finely diced carrot and celery and cook for a couple of minutes, stirring constantly. Use a slotted spoon to remove the cooked vegetables from the pan and set aside.

Turn the heat up to high, brown the gravy beef thoroughly all over. Pour in the red wine and stock, then use a wooden spoon to scrape any brown and flavour filled bits up from the base of the casserole. Add the herbs and bay leaves. Bring the stew to the boil, then reduce the heat and allow to simmer for about 15 minutes. Place the root vegetables on top of the stew. Put a lid on the casserole and transfer to the oven. Braise for about 1 hour, or until the meat and vegetables are tender. Place the casserole with out the lid on the hot plate on medium low heat. If the gravy isn’t thick enough, you can either (this is the cheats way), stir the corn flour into a little cold water until smooth and stir it into the gravy, bring the gravy to a slow simmer until thickened.

If you have time, a more traditional method is to remove the meat and vegetables from the casserole, placing them in a bowl. Bring the gravy to a fast simmer until the sauce is reduced and thickened. Add a little extra butter now to help the gravy thicken and make the sauce shiny. Return the meat and vegetables to the gravy and serve hot sprinkled with parsley leaves and jacket potatoes.

Note this recipe works well in a slow cooker.

Serves 6. Preparation time: 15 minutes. Cooking time: 1 hour and 30 minutes.

beef red wine root vegetable stew
beef red wine root vegetable stew
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