Mulled Wine Beef Stew
It’s cold outside, so set this Mulled Wine Beef Stew to simmer in the oven, ready to warm you right up! Flavoured with Christmassy spices, the aromas of cinnamon, cloves and star anise will get the whole family into the festive spirit. When the beef is melt-in-the-mouth tender, serve this hearty stew on a bed of Creamy Mashed Potatoes.
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NutritionPer Serving
- Calories350
- Carbs23g
- Protein43g
- Fat8.8g
- Saturates3.1g
- Sugars15g
For the full list of ingredients and comprehensive instructions, please see the recipe card below. Before you scroll, there’s important stuff in the blurb!
In the run-up to Christmas, you need hearty, warming dinners that’ll get you feeling festive! This wholesome stew ticks every box. We’ve given a traditional beef stew a Christmassy twist, by adding the spices that you’d expect to find in a glass of mulled wine.
The beef and veggies will simmer away in the oven, infused with cinnamon, star anise and a clove-studded orange. When the spices have had a chance to work their magic, they can be discarded before serving.
What you’ll be left with is velvety-soft meat, in a rich, glossy gravy with bags of festive flavour. It’s delicious served with a simple side of Creamy Mashed Potatoes, or with heaps of roasted vegetables.
If you’d rather leave your stew to cook all day while you get on with everything else, why not pop it in your slow cooker instead? You’ll find a separate slow cooker method right here.
What diets is this Mulled Wine Beef Stew suitable for?
This recipe is suitable for dairy-free diets. It can be made gluten free, as long as you use a gluten-free stock pot.
Please make sure to double or triple check all of your ingredients if you’re cooking for people with allergies.
Do you need any special ingredients to make Mulled Wine Beef Stew?
You won’t need any special ingredients, although you will need a large casserole dish with a tight-fitting lid.
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We use this MasterClass Casserole Dish with Lid, which you can pick up from Amazon.
You should be able to pick up this Schwartz Star Anise Whole in your usual supermarket, but you can also find it online.
How many calories are in this Mulled Wine Beef Stew?
There are 350 calories per portion in this stew, which means it falls into our Everyday Light category.
This recipe is perfect if you’re following a calorie controlled diet, and fits well with any one of the major diet plans such as Weight Watchers.
As a guide, an average man needs around 2,500kcal (10,500kJ) a day to maintain a healthy body weight. For an average woman, that figure is around 2,000kcal (8,400kJ) a day. Obviously, if your goal is to lose weight then you might want to adjust these slightly! You can read more about these recommendations on the NHS website.
Step 1
Preheat the oven to 170°C.
Step 2
Season the beef with salt and pepper. Spray a frying pan with low-calorie cooking spray and set on a medium heat. Add the beef and fry for 6-8 minutes until browned on all sides.
Step 3
Add the beef to a casserole dish along with the onion, carrot, celery and garlic.
Step 4
To the boiling water add the stock pot, tomato puree, cornflour, cranberry sauce, Henderson’s relish and sweetener. Stir to combine and pour into the dish along with the chopped tomatoes and stir.
Step 5
Press the cloves into the surface of the orange and add to the casserole pan, nestling between the beef and veg. Add the cinnamon stick, star anise, thyme and rosemary.
Step 6
Cover with a lid and cook in the oven for 2-2.5 hours stirring occasionally until the beef is tender, vegetables cooked and sauce reduced. Remove the orange, cinnamon and star anise and discard. Season to taste with salt and pepper and serve with mashed potatoes or your choice of accompaniment.
What could I serve with this Mulled Wine Beef Stew?
Add some mash, or any of the following side dishes:
How do you know when Mulled Wine Beef Stew is cooked?
You’ll need to cook this Mulled Wine Beef Stew in the oven for 2-2.5 hours, until the beef is cooked all the way through. It should be tender, and the sauce should have thickened and reduced.
Here in the UK, the standard advice is to cook food until it has reached 70°C and maintained that temperature for 2 minutes. This is to keep you and your family safe!
How long can you keep Mulled Wine Beef Stew in the fridge?
Please make sure that you eat this recipe within 4 hours of serving it.
If you have any leftovers, allow them to cool before popping them in a container with a lid and refrigerating. Leftovers of this Mulled Wine Beef Stew can be kept in the fridge for around 3 days.
Can I freeze Mulled Wine Beef Stew?
This recipe CAN be frozen, but please do remember to do the following:
- Make sure that you freeze it as soon as it is cold enough.
- Choose a container or a bag that is suitable for freezing.
- Label your dish with the name of the recipe and the date that you froze it on.
How do I reheat Mulled Wine Beef Stew?
From chilled: Place in a microwavable container with a loosely fitting lid and heat for 4-7 minutes until piping hot.
From frozen: Allow to defrost overnight and reheat from chilled.
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Mulled Wine Beef Stew
It’s cold outside, so set this Mulled Wine Beef Stew to simmer in the oven, ready to warm you right up! Flavoured with Christmassy spices, the aromas of cinnamon, cloves and star anise will get the whole family into the festive spirit. When the beef is melt-in-the-mouth tender, serve this hearty stew on a bed of Creamy Mashed Potatoes.
-
Prep Time
10 MINS
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Cook Time
2 HR 30
- KCals 350
- Carbs 23G
Instructions
- Preheat the oven to 170°C.
- Season the beef with salt and pepper. Spray a frying pan with low-calorie cooking spray and set on a medium heat. Add the beef and fry for 6-8 minutes until browned on all sides.
- Add the beef to a casserole dish along with the onion, carrot, celery and garlic.
- To the boiling water add the stock pot, tomato puree, cornflour, cranberry sauce, Henderson's relish and sweetener. Stir to combine and pour into the dish along with the chopped tomatoes and stir.
- Press the cloves into the surface of the orange and add to the casserole pan, nestling between the beef and veg. Add the cinnamon stick, star anise, thyme and rosemary.
- Cover with a lid and cook in the oven for 2-2.5 hours stirring occasionally until the beef is tender, vegetables cooked and sauce reduced. Remove the orange, cinnamon and star anise and discard. Season to taste with salt and pepper and serve with mashed potatoes or your choice of accompaniment.
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Recipe notes
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