Rich tomatoey beef and potato pot

(4 ratings)

What's my recipe book?


We know what it's like when you're browsing a site with as many recipes as ours. You find a brilliant recipe, want to make it again, but can't remember how you found it!

But we've solved the problem. Now, by clicking 'Save this recipe' or 'I cooked this' on any of our recipes, they'll be saved and grouped into your personal online recipe book. All you have to do is log in with your Facebook account to see them. When you click either of these buttons it will also tell your friends on Facebook what you've been cooking or saving so they too can give our quick and easy recipes a go (but you can turn this off at any time by visiting your 'My recipe book' page). Just click one of the buttons below or 'see my book' to get started. We hope you like it!

Rich tomatoey beef and potato pot recipe
Rich tomatoey beef and potato pot recipe
  • Serves: 4

  • Prep time:

  • Cooking time:

  • Total time:

  • Skill level: Easy peasy

  • Costs: Mid-price

Flavoured with warming spices, tender beef chunks are cooked in a garlicy red wine and tomato gravy with chunks of potatoes. Serve with green vegetables.


  • 2tbsp vegetable oil
  • 1 large onion, finely chopped
  • 2 garlic cloves, crushed
  • 500g braising steak, cubed
  • 2 bay leaves
  • 4 cloves
  • 1 small cinnamon stick
  • 2 x 400g cans chopped tomatoes
  • 150ml red wine
  • 450g all purpose potatoes, peeled and cut into large chunks
  • Salt and freshly ground black pepper
  • 2tbsp freshly chopped parsley

Leave out the potatoes if you prefer a less hearty stew or add 250g wiped and halved chestnut mushrooms instead.


  1. Heat the oil in a large saucepan and gently fry the onion, garlic and steak for 10 mins, stirring occasionally, until browned all over.
  2. Add the bay leaves, cloves and cinnamon, then pour in the chopped tomatoes and red wine. Bring to the boil, cover and simmer for 1hr.
  3. Stir in the potatoes and plenty of seasoning, bring back to the boil, re-cover and continue to simmer for a further 45 mins - 1 hr until tender. Discard the bay leaves, cloves and cinnamon.
  4. To serve, serve straight from the pan, sprinkled with chopped parsley and accompanied with freshly cooked vegetables.

Your rating

Average rating

  • 4
(4 ratings)

Your comments

comments powered by Disqus

FREE Newsletter