Beef and red wine stew


Beef and red wine stew

Prep Time: 20 Mins Cooking Time: 2 Hours 30 Mins Total Time: 2 Hours 50 Mins


  • 2kg beef chuck steak, cut into 4cm pieces
  • 60ml (1/4 cup) olive oil
  • 2 large brown onions, coarsely chopped
  • 3 garlic cloves, thinly sliced
  • 2 celery sticks, trimmed, thinly sliced
  • 1 large carrot, peeled, coarsely chopped
  • 375ml (1 1/2 cups) red wine
  • 2 x 400g cans whole peeled tomatoes
  • 500ml (2 cups) water
  • 2 beef stock cubes, crumbled
  • 1/4 cup drained capers, rinsed
  • 1/3 cup fresh oregano leaves
  • Cooked spiral pasta, to serve


  1. Season the beef with salt and pepper. Heat 1 tablespoon of oil in a large heavy-based saucepan over medium-high heat. Cook one-quarter of the beef for 2-3 minutes or until browned. Transfer to a plate. Repeat, in 3 more batches, with remaining beef.
  2. Heat the remaining oil in the pan. Cook onion, garlic, celery and carrot, stirring, for 4-5 minutes or until lightly browned. Stir in the wine, scraping the pan to dislodge any bits that have cooked onto the base. Stir in the beef, tomato, water and stock cubes.
  3. Bring to the boil. Reduce heat to low. Cover and simmer for 1 1/2 hours. Uncover and simmer for 30 minutes. Add the capers and simmer, uncovered, for a further 10 minutes. Stir in the oregano. Serve with pasta.