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Red wine braised beef with mashed potatoes and peas

Red wine braised beef with mashed potatoes and peas

There is just something about braising beef that makes it so amazing. This braise is great with secondary cuts of beef such as chuck, shin or cheek. With so much time spent slowly cooking and absorbing the great flavours of the vegetables and wine, this meat comes out very tender and flavoursome. Perfect to be eaten with mashed potatoes and the sprinkling of peas – the peas on the top gives the dish a real splash of vibrant colour!. It is a seriously yummy meal!

A baguette finishes the meal off…soak up the sauces!


3 tbsp extra virgin olive oil

1.5kgs stewing beef such as blade, chuck or cheeks – I love using cheek cut into large 5 cm pieces

3 garlic cloves, thinly sliced

3 brown onions, sliced

3 celery stalks, finely chopped

3 small carrots, finely chopped

sea salt, to taste

500mls red wine

3 fresh bay leaves

4-5 thyme sprigs

500 mls beef stock

500 mls fresh chicken stock

freshly ground black pepper

Approx. 150gms frozen baby peas


Cooking instructions

  1. Preheat the oven to 170C.
  2. Heat half the olive oil in a large flameproof casserole dish on medium to high heat.
  3. Add the beef and cook for about 8 minutes until browned, then transfer to a plate.
  4. Reduce the heat to medium and add the remaining oil to the casserole dish. Add the garlic, onions, celery, carrots and sea salt to taste. Cook for 10 minutes or until the vegetables have softened.
  5. Pour in the wine and simmer for 5 minutes, then add the bay leaves, thyme, stocks and a grind of black pepper. Return the beef to the casserole dish, place a sheet of baking paper directly on top of the liquid, and bring to the boil.
  6. Put lid on the casserole dish and transfer to the oven or stovetop for 3 -3½ hours for cheek, approx.. an hour less for cuts such as blade or chuck, or until beef is very tender.
  7. Use a slotted spoon to transfer the beef and vegetables onto a plate. Place the casserole dish over medium heat on the stove and simmer for about 15 minutes until the sauce has slightly reduced.
  8. Return the beef and vegetables to the sauce, add the peas and cook until the peas are tender. Serve immediately.

When I cook a casserole, I like to do the first two hours of cooking the meat the day before and finish it off on the day you serve the meal as the flavours will be enhanced with the additional day


Serves 6