Beef Stew in Red Wine by Angeline Lim


1.5 to 2 kg stewing beef - I prefer shin to brisket
3 carrots cut into cubes
3 onions cubed
5 garlic crushed
150 ml wine
800 ml beef stock or enough to cover the beef (can use store bought or beef cubes)
1 can tomato purée
3 to 4 bay leaves
A few sprig of fresh thyme (can used dry herbs)
Salt and pepper to taste


Season beef with salt and pepper then dust lightly with flour

Heat up a frying pan with some oil and fry in batches till the beef is well browned.

Remove the beef and put it into a oven proof pot

In the same frying pan, heat up some oil and and sauté the onions and carrots, when the onions have soften, add in the garlic, sauté for a minute or 2 more then add in the tomato purée. Sauté again until 2 minutes, add in the wine and let it boil. Should smell very good at this stage. Boil for a minute or 2 then pour the whole mixture into the pot with the beef.

Add the stock and the herbs and bring it to a simmer.

Put the whole pot covered into the oven at 130c and cook for 3 hours or until the tenderness you prefer.

For extra yumminess, when cooked, I remove the meat, strain the gravy and purée the carrots and onions thickening the gravy at the same time.