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    Beef Stew with Cinnamon, Red Wine and Bay

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    Beef Stew with Cinnamon, Red Wine and Bay

    This is one of those recipes that can be made for two, as here, or scaled up (each time you double the recipe, add 20 minutes cooking time). For the cooking, choose a silky Burgundy, light enough to let the cinnamon to shine through.

    • Preparation time: 35 minutes, plus marinating
    • Cooking time: 1 hour 20 minutes
    • Total time: 1 hour 55 minutes, plus marinating time 15 minutes

    Serves: 2


    • 500g rump or braising steak, in 3-4cm pieces
    • 300ml red wine
    • 2 garlic cloves, crushed
    • 2 cinnamon sticks
    • 6 bay leaves
    • 70g cubed pancetta
    • 30g salted butter
    • 6 small shallots, peeled but left whole
    • 12 baby carrots, or 3 large carrots cut into batons
    • 8 prunes
    • 1 tbsp plain flour
    • 300ml beef stock


    1. Put the meat, wine, garlic, cinnamon and bay in a large bowl, cover and leave in the fridge overnight.
    2. Preheat the oven to 150°C, gas mark 2. Drain the meat, reserving the marinade, cinnamon and bay. Dry the meat on paper towels.
    3. Fry the pancetta in a casserole over a medium heat until it starts to brown. Add half the butter, the shallots, carrots, prunes and reserved bay and cinnamon. Sauté until the carrots and shallots start to brown.
    4. In a separate pan, melt the remaining butter, brown the meat (in batches, if necessary) and add to the casserole. Add the flour, stir well then add the reserved marinade. Bring to the boil. Add the stock. Return to the boil, cover and put in the oven for 1 hour 20 minutes or until the meat is tender and the sauce thickened. Remove from the oven and stand, covered, for 20 minutes, then serve with buttery mashed potato. Alternatively, cool, refrigerate for up to 2 days and reheat.

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