Italian Beef Stew

Preparation info

  • Difficulty


  • serves


Appears in

Darina Allen's Simply Delicious Suppers

Darina Allen's Simply Delicious Suppers

By Darina Allen

Published 2001

  • About


  • 1.35 kg well-hung stewing beef or lean flank
  • 1 tablespoon olive oil
  • 300 g sliced onions
  • 2 large carrots cut into 1cm slices
  • 1 rounded tablespoon flour
  • 250 ml red wine
  • 250 ml brown beef stock
  • 250 ml home-made tomato purée
  • 140 g sliced mushrooms
  • 1 tablespoon chopped parsley


    Trim the meat of any excess fat and cut into 4cm cubes. Heat the olive oil in a casserole; sweat the sliced onions and carrots on a gentle heat with the lid on for 10 minutes. Heat a little more olive oil in a frying pan until almost smoking. Sear the pieces of meat on all sides, reduce the heat, stir in flour; cook for 1 minute; mix the wine, stock and tomato purée together and add gradually to the casserole. Cook gently for 2½ hours in a low oven, depending on the cut of meat, 160°C/325°F/Gas 3. Meanwhile sauté the mushrooms and add to the casserole with the parsley, approximately 30 minutes before the end of cooking. Serve with potatoes or noodles and a good green salad.