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Serves 4


1 1/2 lb. stewing beef, cubed
1 cup red wine
2 cloves elephant garlic, sliced
2 tsp. coarsely ground black pepper
1 large bay leaf
2 tbsp. sunflower oil
1 large red onion, thinly sliced
1 tbsp. all-purpose flour, sifted
1 1/2 cups concentrated beef stock
1 tbsp. fresh rosemary, finely chopped
2 tsp. horseradish mustard
6 oz. button mushrooms, divided into stems and lids
9 oz. zucchinis, thickly sliced
5 oz. baby carrots, halved
1 tsp. salt


Preheat oven to 400 F (200 C). Heat oil and add garlic and onions. Fry gently for 3 minutes until soft.

Pour onion mixture and the oil into a deep ovenproof dish. Add beef cubes, red wine, black pepper, bay leaf, beef stock, rosemary, mustard, mushrooms, zucchini slices, carrots halves, and salt. Cover and bake in oven for 1 hour. Serve hot with buttered baked potatoes and crusty bread if desired.