Beef stew recipe with brandy, white wine and cream

Beef stew with brandy, white wine and cream

Prep Time ~ 40mins Cooking Time ~ 1hr 30mins
Approx Cost ~ £15 Difficulty ~ Easy
Freeze ~ Yes Serves ~ 10-12

Tip ~ This is a great recipe for serving a crowd, just place on the serving table with a big bowl of rice and mixed salad and let everyone help themselves.


500g / 1lb 2oz mushrooms sliced

3 - 4 tbsp olive oil

3kg / 7lb stewing beef, but into 3cm / 1 ½ inch cubes

150ml / 5 floz chicken or beef stock

3 large onions, peeled and sliced

5 garlic cloves, peeled and crushed

150ml / 5floz white wine

100ml / 3 ½ floz brandy

325ml / 11floz single cream

Salt and pepper

2 - 3 tsp roux - see recipe


To make the roux:

a roux is a simple sauce thickener made with equal quantities of butter and flour. It keeps in the fridge for 2 - 3 weeks. Use 100g / 4oz butter and 100g / 4oz plain flour. Melt the butter in a saucepan over a medium heat, then add the flour, continue to stir over a low heat. Allow to cook for 2 minutes. Pour into a bowl, use straight away or allow to cool and put in the fridge.