Red Wine Stew

How about a steamy roast to try this weekend. With all of these flavours combined, it will be a treat for all.



  • 15 millilitre oil
  • 100 gram Baby onions
  • 125 gram Bacon, chopped
  • 400 gram Beef, cubed
  • 125 millilitre Red wine
  • 3 Carrots, chopped
  • 1 KNORR Hearty Beef Stew Cook-in-Sauce
  • 350 millilitre cold water
  • 410 Tin butterbeans, drained
  • 1 bushel Rosemary leaves
  • 2 cup Creamy mashed potato to serve


  1. In a large pot, heat oil and fry baby onions, bacon and beef until brown.
  2. Add 125 ml red wine and carrots.
  3. Mix the sachet contents with 350 ml cold water and add to the pot.
  4. Simmer until the meat is tender and the carrots are cooked (approximately 40 min).
  5. Add the tin of butterbeans and simmer for 5 min.
  6. Garnish with fresh rosemary and serve with creamy mashed potato.

Recommended wine: The Alto Shiraz will pair great with this dish.

Source: whatsfordinner

Explore posts in the same categories: Wine and dine

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