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Beef and red wine casserole
Beef and red wine casserole
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Prep Time:
15 minutes
Cook Time:
120 minutes
Total Time:
135 minutes
Indulge in a savory beef and red wine casserole packed with hearty vegetables like mushrooms, carrots, and potatoes for a delicious, nutritious meal that boosts your veggie intake.
Ingredients:
  • 1kg beef chuck steak
  • 82.50 ml seasoned plain flour
  • 36.40 gm olive oil
  • 247.50 gm red wine
  • 318.75 gm beef stock
  • 12 pickling onions, peeled
  • 500g carrots
  • 250g button mushrooms
  • 400g chat potatoes, halved
Instructions:
  • Preheat the oven to 160°C. Cut 1kg chuck steak into 2.5cm pieces and coat with 1/3 cup seasoned plain flour. In a stove and ovenproof dish, heat 2 tablespoons of olive oil over medium-high heat. Brown the meat in 4 batches, adding more oil if necessary. Transfer all the browned meat out of the dish.
  • Turn up the heat to high and pour in 1 cup of red wine. Let it come to a boil, making sure to scrape the bottom of the pan to remove any sediment. Add 1 1/4 cups of beef stock and bring everything back to a boil. Finally, remove the pan from the heat.
  • Toss in 12 peeled pickling onions, 500g carrots cut into 4cm pieces, 250g button mushrooms, and 400g chat potatoes halved. Return the beef to the pan, mix well, and bake for 2 hours until the meat is tender. Serve with crusty bread.

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