Hearty stew rosemary beef & red wine












  • 10kg diced stewing Beef
  • 1 kg chopped turnip
  • 2kg  chopped onions
  • 1 kg chopped carrot
  • 1 kg chopped leek
  • 5 kg halved  mushrooms
  • 500g tomato puree
  • 4 litre red wine
  • 2 litre water
  • 500g beef stock
  • 15 cloves garlic
  • Handful of fresh Rosemary



  1. Place oil into the pan and add garlic then beef and onions. 6 mins
  2. Add tomato puree, diced vegetables and the stock , make sure all of the vegetables are the same size .
  3. Add the water slowly the pan 100 ml each time, then add the red wine  40mins
  4. When vegetables reach al dente add the beef and mushrooms to the stew, season and cook for a further 5minutes

Remove from heat then serve in bowl with fresh rosemary on top and fresh homemade bread  on the side.

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