Braised Beef with Red Wine

A wonderful, rich stew recipe, courtesy of Waitrose. Perfect for the cooler weather.

Cook’s tips
Drizzle 1 tbsp of balsamic vinegar in at the end of cooking to add extra rich flavour. Try adding in a 250g pack chestnut mushrooms, halved, for the last half hour.



  • 1 tbsp Olive oil
  • 70g Waitrose Farm Assured Cubetti Di Pancetta
  • 400g pack Waitrose Irish Stew Mix (find in the chiller)
  • 700g Waitrose British Beef Diced stewing steak
  • 2 Bay leaves
  • ½ bottle red wine
  • 1 tbsp Cooks' Ingredients Nonpareille Capers, chopped
  1. Preheat the oven to 170ºC, gas mark 3. Place the oil in a flameproof casserole dish, add the pancetta, then cook until lightly browned.
  2. Add the stew mix to the pan and cook for 5 minutes until browned. Stir in the beef with the bay leaves, and season.
  3. Add the wine, bring to the boil then cover and place in the oven for 2 hours until the meat is tender, stirring occasionally and adding water if the dish gets too dry.
  4. Just before serving stir in the capers. Cook for 1 minute then season.
  5. Serve piping hot with creamy mashed potatoes.
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