How to use up leftover red wine in a brilliant meat stew | Waste not

One pot, less waste: an economical version of a classic stew using the bottom of a bottle of red and cuts of meat that are still relatively good value

Today’s dish is inspired by a classic French recipe, joue de boeuf, or beef cheeks braised in red wine, from chef Pierre Koffmann. Beef cheeks are a lean but tough cut that needs a low and slow approach to tenderise it (which may explain why most beef cheeks are processed into mince, animal feed or simply thrown in an incinerator). I’ve modified Koffmann’s original, using a smaller quantity of a different meat – in this case venison or lamb steaks – and more vegetables, to keep costs down, to increase the nutritional variety in the dish, and to make it work as a way to use up an open bottle of red wine (the original uses far more than most people would ever have left over).

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