Beef in red wine sauce

Beef in red wine sauce

Red wine gives a lovely richness and colour to the sauce, but you can use white if you have it to hand.

By , 21 September 2015
Beef in red wine sauce
  • Ready in: 180 mins
  • Serves: 6
  • Price: £2.01 per serving
Nutritional Info
Each 350g serving contains
  • Fat med
  • Saturates low
  • Sugars low
  • Salt low
  • Energy 1758KJ 420KCAL
of your 5-a-day
of your reference intake.
Typical energy values per 100g: 502kJ/120kcal.
  • 700g pack Asda Butcher's Selection Slow Cook Stewing Steak
  • 40g flour
  • 3 tbsp sunflower oil
  • 1 large onion
  • 400ml red wine
  • 1 beef stock cube
  • 1 level tbsp chopped fresh thyme leaves (or 1 tsp dried thyme)
  • 500g carrots, sliced
  • 2 x 300g cans cannellini beans, rinsed and drained
  • 400g mushrooms, halved or quartered
  • New potatoes, to serve
  • Broccoli, to serve
  • Pre-heat the oven to 150C/130C Fan/Gas 2. Toss the meat in the flour so all the pieces are coated. Season.

  • Heat 1 tbsp of the oil in a large frying pan and cook half the beef until browned on all sides. Transfer to a casserole dish. Repeat with another 1 tbsp oil and the rest of the beef, sprinkling on any remaining flour. Keep warm, uncovered, in the oven.

  • Wipe out the frying pan and cook the onion in the remaining oil until soft. Add this to the meat.

  • Pour the wine into the frying pan, crumble in the stock cube and heat. Simmer, uncovered, for 5 minutes. Add to the casserole with the thyme, carrots and 200ml boiling water. Cover and cook in the oven for 1 hour 30 minutes.

  • Stir in the beans and mushrooms. Cover and cook for another hour. Serve with new potatoes and broccoli.

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