Beef, Wine and Carrot Stew
Beef, Wine and Carrot Stew



  • Veg oil for frying
  • 1.5kg beef shin, cut into cubes
  • 3 tbsp flour
  • 2 sliced onions
  • 600g carrots, cut into batons
  • 4 crushed garlic cloves
  • 175ml red wine
  • 850ml beef stock
  • 3 bay leaves
  • 3 thyme sprigs
  • Truffle mash, to serve
  • Heat 1 tbsp of oil in a pan and add the beef, sprinkled with the flour and some seasoning. Fry until everything is browned, then transfer to a casserole dish.
  • Add another tbsp of oil to the pan, followed by the carrots and onion. Cover and cook for 12 mins to soften, then remove the lid and stir in the garlic. Fry for a minute, then pour in the wine and let it bubble away for a minute or two. Pour the whole lot over the meat, add the stock and herbs, and leave to simmer - covered - for 2.5 hours or until the meat is falling apart. Serve with truffled mashed potatoes and kale for a truly decadent treat!
3 hr 30 mins
6 serving

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