Beef braised in red wine

Ingredients

• 800 g stewing beef, 400 g carrots, 2 onions
• 300 ml simple dry red wine, 500 ml stock
• 600 g potatoes, 2 tbsp oil
• Thyme, bay leaf, salt, pepper

Steps

1. Brown cubed beef in oil in two batches for 8 minutes total. Add sliced onions and cook for 5 minutes.
2. Pour in 300 ml dry red wine and scrape up the browned bits. Add stock, carrots, thyme and bay. Cover and simmer for 2½ hours.
3. Add potato wedges for the final 30 minutes; top up with water if needed. Continue until the meat yields to a fork.
4. Season and serve. For the alcohol-free version, replace the 300 ml wine with 300 ml extra stock from the start.