BT Braised Beef Stew



  1. Heat the oil in a large pan.
  2. Add the beef in batches and fry to a good colour.
  3. Take out and keep to one side.
  4. Add the onion and garlic to the oil to start to colour.
  5. Add the tomato purée and stir, then add the wine and reduce by two-thirds.
  6. Put the beef back in and add the stock, carrots, celery and tinned tomatoes.
  7. Add the herbs and bring up to the boil.
  8. Simmer with a lid on for approximately 1¼ hours until just cooked.
  9. Carefully take out just the meat and keep warm. Pass the sauce through a liquidiser and then a strainer.
  10. Return to the pan and add the meat, finish cooking.
  11. Add the concasse tomatoes and three-quarters of the spring onions.
  12. Cook for a further minute then serve sprinkled with parsley, the rest of the spring onions and mashed potatoes.

Download the recipe


Prep time:

Cook time:

Serves: 4

  • 2tbsp groundnut oil

  • 500g large sliced stewing steak

  • 1 onion, finely chopped

  • 2 cloves garlic, minced

  • 1tbsp tomato purée

  • 140ml red wine

  • 1 litre beef stock

  • 100g peeled diced carrots

  • 100g sliced celery

  • 200g chopped tinned tomatoes

  • 1 sprig rosemary

  • 1 bay leaf

  • 8 tomatoes, concasse

  • 200g shredded spring onions

  • 1tbsp chopped parsley

  • Mashed potatoes, to serve