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Braised beef and vegetables in red wine

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Bring this braised beef and vegetables in red wine one pot from Chris Tanner of Barbican Kitchen out at your next rustic shindig and let your guests serve up, sharing style

Beef casserole

Serves 4

You will need

Westcountry braising steak 600g, cubed
Plain flour 2 tbsp
Olive oil
1 tbsp
Banana shallot 1 large, chopped
Garlic 2 cloves, minced
Red wine 300ml
Beef stock 350ml
Bay leaf 1
Carrots 2 large, cut into chunks
Celery 2 sticks, cut into chunks
Turnip 100g, peeled and chopped
Thyme leaves 1 tbsp, chopped


  1. Season the cubed beef and dust with flour.
  2. Heat a large casserole dish and add the oil. Sauté the onion for 2 minutes then add the beef and garlic and seal the meat.
  3. Add the wine and reduce by half, then add the beef stock and bay leaf and simmer for 30 minutes.
  4. Pre heat oven to 200°C / gas 5.
  5. Add the vegetables, thyme and a little seasoning of salt and pepper to the pan and then put into preheated oven and cook for a 1 hour or until tender. Serve with creamy mashed potato.

Chef’s tip: ‘This makes a great freezer filler for the festive season,’ says Chris.

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