What you'll need: Some vegetable oil 1.5 kg stewing beef or beef shin, cubed 2 large white onions, sliced 3 tbsp flour 4 crushed garlic cloves 600g carrots, cut into batons A glass of red wine 850ml beef stock A few sprigs of thyme 3 bay leaves Creamy mashed
What you'll need:
- Some vegetable oil
- 1.5 kg stewing beef or beef shin, cubed
- 2 large white onions, sliced
- 3 tbsp flour
- 4 crushed garlic cloves
- 600g carrots, cut into batons
- A glass of red wine
- 850ml beef stock
- A few sprigs of thyme
- 3 bay leaves
- Creamy mashed potato, to serve
Time: 3.5 hours
Get out your best big frying pan, and heat up about 1 tbsp of oil. Tip the cubes of beef into a mixing bowl, along with the flour and plenty of salt and pepper, and mix well so the meat is coated. Fry the beef (you’ll probably need to do this in batches) until browned all over, and transfer to your casserole dish.
In the same pan, add another tbsp of flour. Throw in the carrots and onions, and cook with the lid on for 10 minutes to soften. Lift the lid, and cook until just browned. At this point, stir in the garlic, and cook for a further minute. Pour in your glass of wine, and let it boil away for about a minute. Tip the whole lot into the casserole dish alongside the meat.
To the casserole dish, add the stock, the bay leaves, and the thyme. Bring it up to a good simmer, then cover, and simmer gently for 2.5 hours, or until the meat is very tender and the sauce is thick and glossy. Serve with the potatoes, and use any remaining stew for a pie at a later date
This hearty dish will go brilliantly with Sicily's signature wine style. Pair it with the Monterra Nero d'Avola 2016 -- it sure is going to work like a dream!
There you have it -- a recipe for Beef and Carrots Stew!
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