Beef in Red Wine Casserole

We missed a fair amount of winter this year as we went on a cruise through Asia and then spent just over a week in Singapore. We had a wonderful time but the heat and humidity got to me and I was looking forward to coming home to some cooler weather. As Spring is already here I decided to take the opportunity of a rare cool day to make a hearty casserole.

Beef Casserole 8

I love slow cooking as I can prepare the casserole in the morning and when dinner time comes the main part is ready and I just have to worry about side dishes. There was a half bottle of red wine left over from cooking on the weekend sitting on the kitchen bench so the choice was drink it or make a casserole, so on this occasion I chose to cook with it.

Beef Casserole 5

Beef Casserole 6

This is a fairly simple recipe but take the time to brown the beef well because it is important to the flavour and the flour needs to be cooked out. Use a good red wine, if you wouldn’t drink don’t cook with it. You can serve it with mashed potatoes but we have been eating it with pureed cauliflower lately and it is goes really well together. Sprinkling the casserole with lemon zest and chopped parsley isn’t necessary but it really brightens the flavour.

Beef Casserole 7

This recipe freezes well or leftovers make a great lunch for the next day. It won’t be long and it will be BBQ’s and light meals so we enjoyed this casserole while we still could.

Beef in Red Wine Casserole
Print Recipe
Servings Prep Time
4 people 30 mins
Cook Time
1 1/2 hours
Servings Prep Time
4 people 30 mins
Cook Time
1 1/2 hours
Beef in Red Wine Casserole
Print Recipe
Servings Prep Time
4 people 30 mins
Cook Time
1 1/2 hours
Servings Prep Time
4 people 30 mins
Cook Time
1 1/2 hours
Ingredients
Servings: people
Instructions
  1. Preheat oven to 160°C (conventional oven). This casserole is best if cooked in a large heavy-based casserole dish, with lid, like a Le Creuset dutch oven. However if you don't have one you can still cook the first part in a frypan and then transfer the mixture into an ovenproof casserole.
  2. Cut the steak into 2.5cm cubes and then put into a plastic bag with the plain flour. Shake the bag until all the steak is well covered. Shake off and discard the excess flour and place steak on a plate ready to fry.
  3. Fry steak in olive oil in batches until brown, taking care not to overcrowd the pan. Repeat until all steak is browned adding another tablespoon of oil if necessary.
  4. Cool the pan a little then add in the butter and onions and fry until the onions have some colour. Add the garlic, chilli and carrots and fry until a little browned. Add the wine to deglaze the bottom of the pan and then add the tomatoes, stock and bay leaves .
  5. Bring to boil over a high heat then put on cover and transfer to the pre-heated oven. Cook for 2 hours. Remove from oven and taste, then season. Add the mushrooms, stir through and then cook for another 30 mins. If you aren't ready to serve straight away turn the oven off and leave the casserole in the oven until you are ready. When serving sprinkle some parsley and lemon zest on each plate.
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