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Festive spiced beef one-pot recipe

Festive spiced beef one-pot recipe

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A warming one-pot of slow-cooked beef chunks with fresh veg, aromatic herbs and spices, and plenty of red wine. Fluffy, creamy mashed potato and steamed dark leafy greens help to mop up all the rich, glossy gravy. Team with the refreshing fine bubbles of Evian Sparkling Water to cut through the rich flavours. See method

  • Serves 6
  • Takes 5 hrs 40 mins
  • 566 calories / serving


  • 2 tbsp plain flour
  • 1.7kg slow roasting beef joint, netting removed and cut into 5cm chunks
  • 2 tbsp rapeseed oil
  • 400g shallots
  • 500g Chantenay carrots, tops trimmed
  • 750ml red wine, such as Pinot Noir
  • 2 rosemary sprigs, needles picked and finely chopped
  • ½ tsp ground nutmeg
  • 1 cinnamon stick
  • 3 whole cloves
  • mashed potato and steamed dark leafy greens, to serve

Perfect with:

Evian Sparkling WaterA refreshingly light mineral water with fine, gentle bubbles. Perfect for adding sparkle to mealtimes. Evian Sparkling Water
A refreshingly light mineral water with fine, gentle bubbles. Perfect for adding sparkle to mealtimes.
Shop ingredients

Each serving contains

  • Energy

  • Fat

    14g 20%
  • Saturates

    4g 21%
  • Sugars

    9g 10%
  • Salt

    0.4g 6%

of the reference intake
Carbohydrate 14g Protein 70g Fibre 4g


  1. Preheat the oven to gas 3, 170°C, fan 150°C.
  2. Season the flour generously with freshly ground black pepper, then toss the beef in it until evenly coated.
  3. Add a drizzle of oil to a large flameproof casserole dish set over a medium heat. Fry the shallots until evenly golden then set aside in a bowl. Add a drizzle more oil to the dish, then fry the beef and carrots in batches, until evenly golden, placing on a plate once browned. Add a splash of wine between each batch, scraping the base of the pan to catch any caramelisation and pour the juices into a jug.
  4. Return the beef, carrots and wine (including the jug of wine and cooking juices) to the casserole dish and add the rosemary, nutmeg, cinnamon and cloves. Stir to combine, bring to the boil then transfer to the oven and cook for 4-5 hours, stirring occasionally, until the beef is tender and can be easily pulled apart with a fork. Add the shallots for the final hour of cooking. Add a splash of water if needed to loosen the sauce. Once cooked, season to taste with freshly ground black pepper and remove the cinnamon stick.
  5. Serve with creamy mash and steamed leafy greens.

Tip At step 4, you can cook your beef in a slow-cooker set on high for 4-5 hours or on low for 7-8 hours.

See more Beef recipes

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