Beef in red wine

Long, slow cooking gives this traditional casserole its inimitable flavour. The cooking liquid is reduced by removing the casserole lid, resulting in a wonderfully aromatic sauce that glazes the meat and vegetables. Flambéing with brandy brings the cooking to a spectacular finale.

Beef in red wine


  • 2 tablespoons sunflower oil
  • 1 large onion, sliced
  • 500 g lean stewing beef, cubed
  • 250 g baby carrots
  • 250 g baby parsnips
  • 250 g button mushrooms
  • 1 clove garlic, finely chopped
  • 1 bottle full–bodied red wine
  • grated zest and juice of 1 orange
  • 1 sprig of fresh thyme
  • 1 sprig of fresh rosemary
  • 1 bay leaf
  • 1 cup (185 g) shelled fresh broad beans, or frozen broad beans, thawed
  • salt
  • pepper
  • 2 tablespoons chopped fresh parsley
  • 3 tablespoons brandy


  1. Preheat the oven to 150°C.
  2. Heat the oil in a large flameproof casserole dish.
  3. Add the onion and cook over a moderately high heat for 5 minutes or until softened and beginning to brown.
  4. Add the beef and fry for about 5 minutes, stirring frequently, until the pieces of meat are browned on all sides.
  5. Stir in the carrots, parsnips, mushrooms and garlic.
  6. Pour in the wine, then stir in the orange zest and juice, thyme, rosemary, bay leaf, and some salt and pepper.
  7. Bring to the boil, then cover the casserole and transfer it to the oven.
  8. Cook for 1¼ hours.
  9. Remove the lid and cook the casserole for a further 30 minutes, stirring once or twice.
  10. Stir in the broad beans and cook, uncovered, for a further 30 minutes, again stirring once or twice.
  11. Taste and adjust the seasoning, and stir in the parsley.
  12. Warm the brandy in a small saucepan and pour it over the casserole.
  13. Immediately set the brandy alight and carry the casserole to the table while still flaming.

Serves 4
Preparation: 20 minutes
Cooking: about 2½ hours


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