Member Recipe – Dave’s Lazy Argentinian Beef Stew

Member Recipe – Dave’s Lazy Argentinian Beef Stew

Check out Dave’s meltingly tender beef recipe inspired by the hearty Argentinian beef stew known as Carbonada Criolla ¡Buen provecho!







  • 1kg silverside or topside of beef, rump etc, with no added fat
  • 2 tsp of butter
  • 6 young carrots, tops trimmed and sliced length ways
  • 1 celery stick, finely sliced length ways
  • 200ml or large glass of Beefsteak Club Malbec
  • 500ml rich beef stock
  • 1 bay leaf
  • 2 medium onions
  • 4 garlic cloves
  • a few thyme sprigs
  • 2 tsp of cranberry jelly
  • 1 tsp plain flour to thicken sauce



  • Preheat the oven to 160°C/140°C fan/gas.
  • Season the meat with black pepper and salt.
  • Melt the butter in a large flameproof casserole dish and brown the meat all over for about 10 minutes, then set aside.
  • Add 2 tsp oil to a frying pan, add the chopped onions and garlic, sliced carrots and celery and toss for 10 mins until brown.
  • Add 2 tbsp of cranberry jelly and a large glass of Beefsteak Club Malbec wine into the hot casserole and simmer for 2 mins.
  • Pour in the beef stock, return the beef, then tuck in the carrots, celery, bay leaves and thyme around the joint.
  • Cover and cook in the oven for at least 2 hours until soft and tender, turning the beef halfway through.
  • When the beef is ready, it should be tender and easy to pull apart. Remove it from the casserole and add the flour and cook for 1 min, to thicken.
  • Slice the beef and add the carrots on the side with the rich gravy spooned over the top.
  • Serve with either roast potatoes or garlic mashed potatoes.


Serve with a glass of Beefsteak Club Malbec!

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