Home Recipe ContentBeef in Red Wine Stew

Beef in Red Wine Stew

Published : March 31, 2015

This hearty stew is best cooked in a pressure or slow cooker to ensure full flavours. Works OK too for a get-home-from-work, put on the table 2 hours later.


Preparation time: 15 minutes
Cooking time: 6-8 hours (or as long as possible at 180C in normal oven)

Serves: 4


750g stewing beef, cut into bite sized chunks
2 tbsps brandy
butter and oil for browning meat
4 onions, quartered
2 tbsps tomato paste
2 cups beef stock
2 tsps Dijon mustard
250g button mushrooms
1/2 cup/125ml red wine


  • In frypan, melt butter, add oil and when hot, add beef and cook until brown. This should only take a few minutes.
  • Remove meat from pan and add to slow cooker.  
  • Discard juices in frypan. Increase heat and add brandy. Cook for a minute stirring. Pour over meat in slow cooker.
  • Add to the slow cooker the remaining ingredients (onions, tomato paste, mustard, red wine and beef stock).
  • Add mushrooms.
  • Cover and cook for 6-8 on Medium, or as long as possible on 180C in oven.
  • Serve with a potato or pumpkin mash.

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