Beef in red wine stew

Bring the flavours of France into your own home with this classic and delicious beef in red wine stew that can be enjoyed by all the family
Tender chunks of beef and vegetables in a red wine stew
Serves 6
Preparation time: 20-30 minutes, plus marinating
Cooking time in 3½ hours


* 1kg shin of beef, cut into 16 large chunks
* 1 large carrot, diced
* 2 large onions, roughly chopped
* 2 celery sticks, roughly chopped
* 5 garlic cloves, roughly chopped
* bouquet garni of 2 thyme sprigs, 4 bay leaves and
2 parsley sprigs, tied with string
* 750ml red wine
* 2tbsp plain flour
* 4tbsp lard or vegetable oil
* 500g parsnips, cut into chunks
* 1.2 litres chicken stock
* 500g mushrooms, cut into thick chunks
* 1kg potatoes, chopped
* 150g butter
* 100ml double cream
* salt and pepper
* chopped fresh flat-leaf parsley, to garnish


1. The day before, put the beef, carrot, onions, celery, garlic, bouquet garni and wine into a bowl and marinate overnight. Remove the meat from the marinade and pat dry. Strain, reserving the wine, and set aside the vegetables and bouquet garni.

2. Mix the flour with some salt and pepper in a bowl and toss the beef in it. Put two tablespoons of the lard into a large casserole and place over a high heat. When the fat is smoking, add two pieces of the beef and quickly brown on all sides, without allowing it to cook through. Remove and reserve and continue with the rest of the beef. Set aside.

3. Put the remaining lard into the casserole, add the parsnips and brown them
over a high heat. Add the browned meat, reserved wine, reserved vegetables, stock bouquet garni and mushrooms and mix through. Place, uncovered, in a cold oven and heat to 140°C/275°F/Gas Mark 1. Cook for one hour, then cover and cook for a further two hours. Remove the lid from the casserole 45 minutes before the beef is cooked.

4. Bring a large saucepan of lightly salted water to the boil, add the potatoes and cook for 20 minutes,or until tender. Drain, then pass through a potato ricer with the butter. Add some salt and the cream and mix. Place the mash on warmed plates, ladle the daube on top (removing the bouquet garni) and scatter over a little parsley.

Recipe adapted from 'The Bistro Cookbook' part of Parragon Books range of Love Food cookbooks. See

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