Slow-braised beef in red wine

Slow-braised beef in red wine

This braised beef recipe takes time to cook but rewards patience with a multitude of flavours and a rich taste. Serve over mashed potatoes for a tasty mix of texture.

Prep time: 30 minutes

Cook time: 150 minutes

Servings: 4 people


  • 175g streaky bacon, chopped
  • 4tbsp chopped fresh parsley
  • 1 tsp dried provençal/mixed herbs
  • 100g button mushrooms
  • 2tbsp soy sauce
  • 300ml beef stock
  • 300ml red wine
  • 1tbsp flour
  • 12 baby carrots
  • 12 small shallots, peeled
  • 2tbsp sunflower oil
  • 900g braising steak, cut into 4cm cubes


Preheat oven to 160°C/Gas mark 3. Fry the bacon, remove and transfer to a large casserole dish.

In the same pan, fry the steak briskly in batches, transferring to the casserole dish as it browns and adding oil if needed.

Lower the heat and fry the shallots until golden. Add the carrots, cook for 2 minutes, then transfer to the casserole dish.

Stir the flour into a little of the wine then add to the pan with the remaining wine, stock and soy sauce.

Bring to the boil, stirring until thickened.

Add the mushrooms and herbs and pour into the casserole dish. Cover tightly and cook in the oven for 2 hours or until the meat is tender.

Sprinkle with chopped parsley and serve with mashed potatoes and vegetables. 

If your pot is big enough you can add extra vegetables such as baby carrots, turnips and new potatoes about 1 hour before the end of cooking time for a one-pot meal.