Braised Beef with Red Wine
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Braised Beef with Red Wine

This recipe was served on board the P&O Ferry St. Clair from Aberdeen to Orkney/Shetland through the 1980s-90s. Recipe from David Leybourne.
Prep Time15 mins
Cook Time3 hrs
Total Time3 hrs 15 mins
Servings: 4 servings
Author: Elizabeth


  • 2 tbsp sunflower oil
  • 30 grams plain flour
  • 4 6-8 oz braising steak fat trimmed
  • 200 ml red wine
  • 300 grams white mushrooms quartered
  • 2 onions
  • salt to taste
  • 1 tsp whole peppercorns
  • 2 tsp Worcestershire sauce
  • 1 tsp English mustard
  • 500 ml beef stock
  • 1 bouquet garni or a few fresh thyme sprigs
  • 8 tsp Bisto Original gravy powder to thicken


  • Preheat oven to 170 C/ 150 C fan.
  • Heat oil in a skillet over a medium-high heat.
  • Coat beef in the flour and seal on both sides in the oil and place into a deep casserole dish.
  • Half and finely slice one of the onions, and finely chop the other. Layer over the onions and the mushrooms.
  • Mix the beef stock, wine, peppercorns, Worcestershire sauce and mustard in a jug and pour over the top. The liquid must cover the beef; add more boiling water if needed.
  • Seal with dish with a few layers of aluminium foil and bake in the centre of the oven for 3 hours.
  • Drain the liquid from the dish and thicken with Bisto to make the gravy. Return the gravy to the dish and cook for a further 15-20 minutes.
  • Serve with roast potatoes and seasonal vegetables. Leftovers reheat very well, simply wrap in foil again and bake in the oven for 30-45 minutes.