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    Beef Pastitsada with Allspice and Red Wine

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    Beef Pastitsada with Allspice and Red Wine

    This slow-cook recipe is ideal if you're having a crowd over for supper. Just pop it in the oven and forget about it until you’re ready to eat.

    • Preparation time: 10 minutes
    • Cooking time: 230 minutes
    • Total time: 4 hours 60 minutes 60 minutes 60 minutes 60 minutes

    Serves: 8


    • 2 tbsp olive oil
    • 800g British beef braising steak
    • 12 shallots, peeled
    • 250g Waitrose Chantenay Carrots, washed and trimmed
    • 2 tsp ground allspice
    • 250ml red wine
    • 2 x 400g cans Waitrose Chopped Tomatoes with Olive Oil & Chopped Garlic
    • 300ml hot beef stock


    1. Preheat the oven to 150°C, gas mark 2. Heat the oil in a large ovenproof dish over a high heat. Add a third of the beef and cook for 5 minutes until well browned. Set aside on a plate and repeat to brown the remaining meat.
    2. Add the shallots to the pan. Stir-fry for 2-3 minutes or until just starting to colour.
    3. Return the beef to the pan and add the remaining ingredients. Mix well, using a wooden spoon to scrape up any caramelised bits of meat from the base of the pan.
    4. Cover with a lid and place in the oven. Cook for 3½ hours or until rich and thick. Season to taste. Serve with rice or lashings of creamy mash, plus seasonal green vegetables.

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    Cook's tips

    For further information on less fashionable, but cheaper cuts of meat, visit waitrose.com/forgottencuts.


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    4 stars