Braised Beef in Red Wine recipe

Discover this hearty and warming stew, perfect for those cosy evenings when the chill outside settles in.

What you'll need

SERVES 8.

3 tbsp olive oil

1.5kg chuck steak, cut into large cubes

3 carrots, peeled and cut into 3cm pieces

2 stalks celery, finely sliced

1 large onion, peeled and diced

4 cloves garlic, finely chopped or grated

500ml dry red wine

1 litre beef stock

2 tbsp tomato purée

2 tbsp Fortnum’s 181 Sauce

1 tbsp Fortnum’s Piccadilly Wholegrain Mustard 

1 tsp Fortnum’s Dried Herbs

1 sprig fresh rosemary

2 sprigs fresh thyme

2 tbsp of plain flour

2 tbsp unsalted butter, at room temperature 

Chopped flat leaf parsley or chives, to garnish 

What to do

1. About 30 minutes before cooking, take the beef out of the fridge to allow it to reach room temperature. Pat it dry with a paper towel and season generously with salt and pepper. 

2. Heat olive oil in a large, heavy pot or casserole dish over medium-high heat. Add the carrots, celery, onion, and garlic. Cook for 2-3 minutes until fragrant, then remove the vegetables from the pan and set aside. 

3. Add the beef to the pot and brown it on all sides, cooking for 4-5 minutes per side, including the edges. (You may need to do this in batches.) 

4. Pour in the red wine and scrape the bottom of the pot to deglaze. Cook for 1-2 minutes. Return the vegetables to the pot, then add the beef stock, tomato purée, 181 sauce, mustard, rosemary, and thyme. Bring to a boil, then reduce the heat to a low simmer. Cover and cook for 3 to 3 1⁄2 hours, stirring occasionally, until the beef is tender and shreds easily. 

5. To thicken the sauce, mix the flour and softened butter together to form a smooth paste. Skim off any excess fat, bring the pot back to a simmer, and stir in the flour mixture. Cook for 3-4 minutes until the sauce has thickened. Adjust the seasoning with salt and pepper. 

6. Finish with a sprinkling of parsley orchives. Serve with mashed potatoes or a crusty buttered baguette. 

Inspiration

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