Rich tomatoey beef and potato pot Recipe

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10 min


2 hr 10 min

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


  • Heat the oil in a large saucepan and gently fry the onion, garlic and steak for 10 mins, stirring occasionally, until browned all over.

  • 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.

  • 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.

  • To serve, serve straight from the pan, sprinkled with chopped parsley and accompanied with freshly cooked vegetables.

More Recipe Ideas

Top Tip

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