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Basic beef and red wine casserole
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Prep Time:
25 minutes
Cook Time:
140 minutes
Total Time:
165 minutes
Cozy up with a comforting casserole, a simple midweek meal to beat the cold.
Ingredients:
  • 36.40 gm olive oil
  • 4 bacon rashers, trimmed, chopped
  • 1 large brown onion, chopped
  • 2 garlic cloves, finely chopped
  • 1 kg beef chuck steak, trimmed, cut into 3cm cubes
  • 40.00 ml plain flour
  • 250mls (1 cup) dry red wine
  • 375mls (1 1/2 cups) beef stock
  • 1 x 400g can peeled whole tomatoes, undrained, mashed
  • 3 medium (about 300g) carrots, diagonally sliced
  • Salt & ground black pepper
  • 125.00 ml chopped fresh continental parsley
  • Boiled or mashed potato, to serve
Instructions:
  • Preheat oven to 160°C and prepare all ingredients. Casseroles brown meat then simmer in the oven, stews simmer on the stove without browning, and braising involves browning meat before simmering on the stove with less liquid.
  • Use a large, heavy-based ovenproof saucepan or flameproof casserole dish with a lid. An enamelled cast iron pan is perfect for this job, as it can be used on both the stove and in the oven, distributing and holding heat effectively. Alternatively, earthenware, glass, or ceramic casserole dishes will work. If you don't have a pan that can be used on both surfaces, transfer the mixture after boiling in step 5.
  • Prepare a large, heavy-based ovenproof saucepan or flameproof casserole dish by heating 2 teaspoons of olive oil over medium-low heat. Cook the bacon for 3 minutes until slightly crispy. Then, add the onion and continue cooking for 5 minutes until soft. Introduce the garlic and cook for 1 more minute until fragrant. Set aside the flavorful bacon mixture for later use.
  • Pour half of the remaining oil into the saucepan or casserole dish over medium-high heat. Add half of the beef and cook for 1-2 minutes, tossing occasionally until browned. Next, sprinkle the meat with half of the flour and cook for another minute to thicken the sauce and enhance the flavor. Cooking the flour at this stage will prevent any raw or floury taste in the final dish.
  • Take out the beef from the pan and set it aside. Repeat the process with the remaining oil, beef, and flour, then remove the beef from the pan and set aside.
  • Pour in the wine and bring it to a boil over medium-high heat. Let it cook for 1 minute while using a wooden spoon to scrape off any bits stuck to the pan. This process is called deglazing and will infuse the sauce with delicious flavors from the pan, enhancing the overall taste of the casserole.
  • Combine the onion mixture and beef in the pan/dish. Pour in the stock, mashed tomatoes, and carrots. Stir well to mix. Heat over high heat and bring to a boil.
  • Cook the covered pan/dish in a preheated oven at 160°C for 2 hours or until the beef is very tender. Slow and steady simmering ensures a tender meat and allows the sauces to develop a rich and full-bodied flavor. Avoid rapid boiling to prevent the meat from becoming tough and stringy.
  • Cooking this dish in the oven eliminates the risk of ingredients sticking and burning compared to cooking on the stove top like a stew.
  • Take the pan/dish out of the oven and skim off any extra fat with a large metal spoon. Season with salt, pepper, and stir in the parsley. Serve alongside boiled or mashed potatoes.

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