Beef ‘Coq au Vin’ Stew

Preparation info

  • Serves


    • Difficulty


Appears in

Keeping it Simple

Keeping it Simple

By Gary Rhodes

Published 2005

  • About

The classic coq au vin flavours of red wine, mushrooms, bacon and button onions all lend themselves to this beef stew, which looks like it has quite a frighteningly long list of ingredients, but actually requires little preparation.


  • 900 g (2 lb) diced stewing or braising steak
  • salt and pepper
  • 50


  • Preheat the oven to 170°C/325°F/gas 3. Season the beef with salt and pepper. Heat a large casserole dish with the butter and once sizzling, fry the beef and pancetta until well coloured. Add the garlic, bay leaves, thyme, carrots, button onions and mushrooms.