Hearty beef stew with red wine, root vegetables and beer

Recipe by Marc Soper

Serves 6


  • 50ml Canola Oil
  • 1kg Diced Beef
  • Plain White Flour – as required for dusting beef
  • 5 Cloves Garlic – peeled, chopped fine
  • 2 Medium White Onions – peeled, chopped coarse
  • 50g Tomato Paste
  • 1 x 350ml Bottle Dark Beer
  • 500ml Red Wine
  • 700ml Beef Stock
  • 1 tsp Chopped Fresh Thyme
  • 5-6 Medium Carrots – peeled, diced roughly 1cm
  • 4 Celery stick – sliced
  • ½ Swede or 3 Parsnips – peeled, diced
  • 30g Butter
  • 30g Flour
  • Salt and Pepper
  • Chopped Parsley to finish
  • 2 large Potatoes – peeled, diced


Take the beef and drain any juices. Coat in flour to give good coating. Season with salt and pepper.

Heat pan with a little canola oil and fry beef on all sides to brown. Remove to an oven dish. Add tomato paste to pan and cook out for 1 minute.

Deglaze pan with beer and wine and remove sediment from pan. Place into dish with browned beef, along with beef stock. Add onion, garlic, thyme and place into hot oven at 200°C with a lid on for 45 minutes. The liquid should cover the meat just when putting into oven.

Remove from oven and add carrots, celery and swede, mix gently. Continue to cook for 1 hour, until meat and vegetables are tender.

Remove from the heat and drain off liquid into a saucepan. Mix together the butter and flour to make a paste and bring liquid in the saucepan to the boil. Gradually whisk butter mixture into liquid to thicken. Add back to the meat and fold through.

Roast potatoes in oven at 200°C with oil and seasoning until tender. Gently fold into the meat mixture. Adjust seasoning. Finish with chopped parsley.

Serve with garlic bread or fresh baked loaf.