The perfect beef stew for those cold winter nights.
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Serves 4

2 lbs beef stew meat
salt and pepper
plain flour
3 tablespoons butter
2 tablespoons olive oil
6 shalotts, peeled and chopped
3 garlic cloves, chopped
2 large carrots, peeled and chopped
1 small celery root, peeled and chopped
2 cups red wine
2 cups beef stock
1/2 cup tomato paste
1/2 teaspoon sugar
1 fresh thyme sprig

  1. Cut the meat into cubes and season well with salt and pepper.
  2. Lightly dust with flour.
  3. Heat the butter and oil in a large saucepan.
  4. Brown the meat in batches. Set aside.
  5. Sauté onion, garlic, carrots and celery until the onion is soft.
  6. Add wine, stock, tomato paste, sugar and thyme.
  7. Add the meat and stir well.
  8. Cover and simmer for about 1 hour.
  9. Serve with mashed potatoes.


Photography by Melina Hammer

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