Chianti Beef with Thyme Potatoes is a wonderfully rustic dish of deliciously tender beef pieces in a rich Chianti sauce, served with roasted thyme potatoes. Simply perfect for Autumn dining.
Chianti Beef with Thyme Potatoes

Chianti Beef with Thyme Potatoes
Prep time
Cook time
Total time
Pour yourself a nice glass of Chianti and revel in the applause from your guests.
Recipe type: Main, Entrees
Cuisine: British
Serves: 4 to 6
  • 2 1/4 pounds Angus lean beef cut for stew
  • 17 ounces Chianti red wine
  • 1 ounce garlic puree (generous)
  • 1 pinch dried oregano
  • 2 teaspoons freshly chopped rosemary
  • 4 teaspoons grape seed oil
  • 2 ounces tomato puree
  • 2 medium chopped onions
  • 3/4 ounce butter
  • 3 1/4 Cups fresh beef stock
  • 1 1/2 ounces dark brown sugar
  • 1 1/2 ounces plain Flour
  • 1 pound whole baby onions, peeled
  • 4 1/2 pounds whole large potatoes, peeled
  • 5 teaspoons extra virgin olive oil
  • 1 Tablespoon chopped fresh thyme
  • sea salt and black pepper, to season
  • fresh thyme sprigs for garnish
  1. Dice the beef and mix well with 7/8 Cup of wine, 1/2 Cup of beef stock, the garlic puree, oregano, rosemary, grape seed oil and tomato puree. Cover and refrigerate for 12 to 24 hours.
  2. Drain the beef marinade, keeping the liquid as you’ll need this later.
  3. Seal and brown the meat in a hot pan then set to one side.
  4. Sweat the onions in oil and butter for 3 to 5 minutes.
  5. Add the rest of the wine and reduce by half.
  6. Add the remaining stock and seasoning, followed by the marinating liquid.
  7. Add sealed beef and cover. Cook on a very low simmer for 3 to 4 hours, when the meat is tender gently remove from the sauce.
  8. In a new pan, add flour to a little water to form a smooth paste, then mix well into sauce and continue to cook for a further 10 minutes.
  9. Tumble baby onions in grape seed oil, sugar, salt and pepper and roast in a medium hot oven for 25 minutes. When roasted add onions and beef back into the sauce and continue to heat for 15 to 20 minutes.
  10. To prepare the potatoes, peel, dice and then blanch in boiling water for 4 to 5 minutes before rolling in thyme, olive oil, salt and pepper. Roast in a hot oven at 400 degrees F/200 degrees C/Fan 180 degrees C/Gas 5 for 20 to 25 minutes, turning 2 or 3 times.
  11. Sprinkle fresh thyme leaves and sprigs of fresh thyme as a garnish.


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