2 tbsp sunflower oil
600g diced beef
200ml red wine
2 tbsp plain flour
400ml beef stock
100g white onion
4 medium carrots, peeled and cut into 1cm chunks
1 bay leaf
Handful finely chopped parsley leaves

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1.Heat 1 tbsp oil in a medium casserole dish over a medium heat. Add in the beef with a sprinkle of salt and pepper and cook until the beef has browned.

2.Add the red wine and stir well to remove any residue at the bottom of the pan. Heat the wine for about 5 minutes until reduced by half.

3.Sprinkle over the flour and stir well to coat the beef. Cook for a couple of minutes before gradually adding the stock. Add the onions, carrots, bay leaf and seasoning then bring to a boil.

4.Reduce heat to a simmer, cover and cook for 90 minutes. Remove the lid for the last 15 minutes of cooking to allow the sauce to reduce slightly.

5.Serve immediately with a garnish of parsley on.

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