Best Ever Beef & Red Wine Casserole Recipe
Best Ever Beef & Red Wine Casserole Recipe
Everyone needs to have a rich, melt-in-your-mouth beef and red wine casserole recipe in their repertoire and this one can’t be beat.
The key flavours of red wine, chilli flakes and pasta sauce combine to make the richest gravy with just the perfect amount of heat to lift the casserole to the next level.
Serve with mashed potatoes and steamed veggies for the perfect winter comfort food!
Serves: 4-6
Prep time: 20 minutes
Cook time: 2 hours 15 minutes
Difficulty: EASY
Ingredients:
¼ cup of plain flour
Salt and freshly ground black pepper
800g casserole steak, cut into cubes
¼ cup vegetable oil
1 brown onion, roughly chopped
1 garlic clove, crushed
200gms mushrooms, thickly sliced
1 cup dry red wine
2 cups beef stock
375ml jar tomato pasta sauce
100g pitted kalamata olives (optional)
¼ teaspoon allspice
¼ teaspoon dried chilli flakes
chopped fresh continental parsley
Mashed potatoes and veggies to serve
Method:
1. Preheat oven to 180°C. Place the flour in a large bowl and season with salt and pepper. Add the beef and gently toss in the flour mixture to evenly coat.
2. Heat 1 tablespoon of the oil in an ovenproof casserole dish over medium heat. Cook the beef in batches, stirring occasionally, for 5 minutes or until brown all over. Transfer to a bowl.
3. Heat the remaining oil in the same dish over medium-high heat. Add the onion and garlic and cook, stirring, for 4-5 minutes or until onion softens. Add the beef and stir to combine. Add the mushrooms, wine, stock, tomato pasta sauce, olives, allspice and chilli, and bring to the boil. Remove from heat, cover and bake in oven for 2 hours or until beef is tender.
4. Stir through the parsley and season with salt and pepper. Serve beef casserole with mashed potato and steamed veggies.
Ingredients
- ¼ cup of plain flour
- Salt and freshly ground black pepper
- 800g casserole steak, cut into cubes
- ¼ cup vegetable oil
- 1 brown onion, roughly chopped
- 1 garlic clove, crushed
- 200gms mushrooms, thickly sliced
- 1 cup dry red wine
- 2 cups beef stock
- 375ml jar tomato pasta sauce
- 100g pitted kalamata olives (optional)
- ¼ teaspoon allspice
- ¼ teaspoon dried chilli flakes
- chopped fresh continental parsley
- Mashed potatoes and veggies to serve
Instructions
- 1. Preheat oven to 180°C. Place the flour in a large bowl and season with salt and pepper. Add the beef and gently toss in the flour mixture to evenly coat.
- 2. Heat 1 tablespoon of the oil in an ovenproof casserole dish over medium heat. Cook the beef in batches, stirring occasionally, for 5 minutes or until brown all over. Transfer to a bowl.
- 3. Heat the remaining oil in the same dish over medium-high heat. Add the onion and garlic and cook, stirring, for 4-5 minutes or until onion softens. Add the beef and stir to combine. Add the wine, stock, tomato pasta sauce, olives, allspice and chilli, and bring to the boil. Remove from heat, cover and bake in oven for 2 hours or until beef is tender.
- 4. Stir through the parsley and season with salt and pepper. Serve beef casserole with mashed potato and steamed veggies.
Jill Slater
Jill is a busy wife and mother of four young children. She loves nothing more than making people giggle, and loves to settle in with a glass of wine (or four) and wander about the internet. Feel free to follow her to see all the cool stuff she finds!
