Braised beef in red wine

Name: Braised beef in red wine
Prep time: 10 min
Cook time: 2 h 30 min
Total time: 2 h 40 min
Yield: 8
Ingredients: 400 g British beef braising steak; 2½ tbsp olive oil; 3 onions, finely sliced; 4 clove/s garlic, crushed; 1 tbsp smoked paprika; 2 tbsp Essential Red Wine Vinegar; 375 ml bottle Waitrose Reserve Claret; 400 g can Essential Chopped Tomatoes; 1 pinch caster sugar

A warming beef stew to feed a crowd that goes well with crusty bread, mashed potato or rice. Any leftovers freeze well.

3 out of 5 stars(9) Rate this recipe

Serves8
CourseMain meal
Prepare10 mins
Cook2 hrs 30 mins
Total time2 hrs 40 mins

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2 x 400g British beef braising steak
2½ tbsp olive oil
3 onions, finely sliced
4 clove/s garlic, crushed
1 tbsp smoked paprika
2 tbsp Essential Red Wine Vinegar
375ml bottle Waitrose Reserve Claret
400g can Essential Chopped Tomatoes
1 pinch caster sugar

Remove the steaks from their packaging 10-20 minutes before you want to cook them. Cut into large chunks, season and set aside. Heat 2 tbsp oil in a large lidded casserole dish over a high heat. Add the meat and fry until browned all over (6-8 minutes). Lift out of the pan and set aside.
Add the remaining ½ tbsp oil to the pan and fry the onions for 3-4 minutes, then add the garlic and fry for another 5-6 minutes until the onions and garlic are soft. Add the paprika and stir together for 1 minute. Add the vinegar and bubble for 1 minute until the liquid has evaporated, then add the wine and simmer for 2-4 minutes until the liquid has reduced by ½.
Add the can of tomatoes to the pan, then half-fill the can with water and add this too. Return the meat to the pan with any juices and season with salt, pepper and the sugar. Bring to the boil, then lower the heat to a gentle simmer. Cover and cook for 1 hour. Uncover and cook, stirring regularly, for 1 hour more until the meat is tender and the sauce has thickened. Serve with steamed greens, plus crusty bread, mashed potato or rice, if liked.

Cook’s tip

Leftovers: Red wine

If you don’t fancy a glass with dinner, freeze the rest of the bottle in ice-cube trays or small containers to add to future stews, casseroles and ragùs.

Typical values per serving when made using specific products in recipe