Beef Stew with Carrots


Preparation info

  • Difficulty


  • Serves


Appears in

Apples for Jam

Apples for Jam

By Tessa Kiros

Published 2010

  • About

This will be really soft and should have a nice amount of sauce after it has been cooking for a couple of hours. It is wonderful served with the sage and rosemary mash (overleaf). You decide if you want to leave a bit of fat on the meat or not — I like it sometimes with and sometimes without.


  • 3 tablespoons olive oil
  • 700 g(1 lb9 oz) topside beef, cut into 3 cm( inch) cubes
  • 1 red onion, finely chopped
  • 30 g(1 oz) butter
  • 2 garlic cloves, chopped
  • 4 thyme sprigs
  • 125 ml(4 fl oz/½ cup) light red wine
  • 125 ml(4 fl oz/½ cup) pureed tinned tomatoes
  • 3 carrots, peeled and cut diagonally into 3 cm( inch) chunks


Heat the oil in a large flameproof casserole. Add the beef and brown it over high heat until it is deep golden on all sides, salting the done parts as you go. Add the onion and fry until it is lightly browned and looking a bit sticky. Add the butter, garlic and thyme and cook until you can smell the garlic. Add the wine, cook until it has evaporated and then add the puréed tomatoes.

Add 750 ml(26 fl oz/3 cups) of hot water and bring to the boil. Cover, turn the heat to minimum and simmer for 1½–2 hours, giving it a stir now and then. The meat should be soft and there should be a good amount of liquid.

Add the carrots and sprinkle them with a little salt. Cook uncovered for another 20–30 minutes, until the carrots are cooked all the way through but not collapsing, the meat is meltingly soft and the sauce fairly thickened. Remove from the heat, leave with the lid on for 10 minutes or so and then serve with mash.