Braised Beef in Red Wine Sauce

17 Jan


Tender beef, red wine and tomatoes is definitely a match made in foodie heaven. It is so comforting and the most delicious aroma fills the house as it cooks slowly on the hob. I always make sure to use lean, good quality stewing beef. To be honest, I can’t take credit for this recipe. It was my amazing mother that came up with this little beauty and I can’t fault it. She is an amazing cook and I  always look forward to every dinner she makes. So thank you mom, next time I’ll make this for you!


 Braised Beef in Red Wine Sauce (Serves 4-6)

3 glasses of red wine

500ml beef stock

1tbsp dark soy sauce

3tbsp tomato puree

1tsp mixed herbs

1tbsp rapeseed/olive oil

1 1/2lbs lean stewing beef

4 cloves of garlic, minced

2 onions, diced

6 carrots, peeled and chopped into large chunks

a small packet of button mushrooms, halved

salt and pepper

1 1/2tbsp cornflour, mixed into a paste with a little water

  • Pour the red wine into a heat proof casserole dish and boil and reduce it by about half the volume. 
  • Add in the beef stock, tomato puree, soy sauce and mixed herbs and mix to combine.
  • Heat the oil in a frying pan and brown the beef then transfer to the casserole dish. Fry the garlic and onion in the same frying pan until softened and lightly browned. Also transfer this to the casserole dish.
  • Add the carrots and mushrooms and season with salt and pepper.
  • Simmer over a low heat for 4-5hrs or until the beef is tender.
  • When the beef is tender, add the cornflour mixture and cook over a medium/high heat, stirring constantly, for about 3-4mins until the sauce has thickened. Serve hot with steamed potatoes or fresh pasta and a crunchy salad.

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