A delicious beef and red wine stew - good enough for entertaining and the kids will love it too. Serve with a Celeriac and Potato Mash or Potatoes à la Boulangère.


  • 1 kg diced beef
  • 1 bottle red wine
  • 2 tblsp cognac
  • oil for frying
  • 150 g streaky bacon
  • 10 large shallots (peeled and quartered)
  • 4 garlic clove (peeled and diced)
  • 225 g carrots (sliced)
  • 4 tblsp plain flour (seasoned)
  • 1 bay leaf
  • 2 stalks of parsley
  • 1 sprig of thyme
  • 2 strips of orange zest
  • 400 g tinned tomatoes
  • 150 g pitted black olives
  • 1 tsp sugar, to taste
  • salt and freshly ground black pepper


  • Preheat oven to 160°C.
  • Place the diced beef into a bowl big enough to hold the wine and beef.
  • Place the red wine in a saucepan, over a medium heat and reduce by one third.
  • Pour the wine over the beef.
  • Cover and leave the beef to marinate for approximately 20 minutes, turning the meat occasionally.
  • Strain the marinade from the beef and reserve the marinade.
  • Dry the pieces of beef with kitchen paper.
  • Place the beef in a bowl and toss in the seasoned flour.
  • Heat the oil in a large frying pan.
  • Fry the beef in batches, taking care not to overcrowd the pan.
  • Turn the beef once it has browned on one side.
  • Remove from the frying pan and place in a casserole dish.
  • Add the diced streaky bacon to the pan and cook for approximately 2-3 minutes. Place in the casserole with the beef.
  • Add the shallots to the pan and cook for 3 minutes before adding the garlic and carrots.
  • Continue to cook for a further 2 minutes and transfer to the casserole dish.
  • Pour the red wine marinade and cognac into the casserole dish, ensuring that the beef is fully covered.
  • Top up with beef stock, if required.
  • Bring to the boil and skim.
  • Add the orange zest, bay leaf, parsley and thyme.
  • Place the casserole dish into the oven and cook for approx 2-3 hours until the meat is tender.
  • 30 minutes before the end of cooking time add in the tinned tomatoes and pitted black olives.
  • Add the sugar and check seasoning and adjust if necessary.
  • Serve with crusty bread, mashed potato, Potatoes à la Boulangère or pasta.


Catherine's tip: Choose the wine carefully for this dish. Poor quality wine will leave a disappointing aftertaste. Use wine that you would be equally as happy to sip from a glass.

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