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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 to keep you warm on chilly nights without any fuss!
Ingredients:
  • 36.40 gm olive oil
  • 4 bacon rashers, rind and excess fat trimmed, chopped
  • 1 large brown onion, chopped
  • 2 garlic cloves, finely chopped
  • 1kg beef chuck steak, trimmed, cut into 3cm cubes
  • 40.00 ml plain flour
  • 250ml (1 cup) dry red wine
  • 375ml (1 1/2 cups) beef stock
  • 1 x 400g can peeled whole tomatoes, undrained, mashed
  • 3 (about 300g) carrots, peeled, diagonally sliced
  • Salt & freshly ground black pepper
  • 125.00 ml chopped fresh continental parsley
  • Boiled potatoes or mashed potato, to serve
Instructions:
  • Preheat oven to 160°C. In a large, heavy ovenproof saucepan or casserole dish with a lid, heat 2 teaspoons of oil over medium-low heat. Cook bacon and onion uncovered for 5 minutes until onion is soft, stirring occasionally. Add garlic and cook for another minute until aromatic. Transfer bacon mixture to a plate and set aside.
  • In a pan over medium-high heat, heat half of the oil. Add half of the beef and cook for 1-2 minutes until browned, tossing occasionally. Sprinkle with half of the flour and cook for another minute. Transfer the beef to a plate and set aside. Repeat with the remaining oil, beef, and flour.
  • Pour the wine into the pan and bring it to a boil over medium-high heat. Stir with a wooden spoon to scrape off any bits stuck to the bottom for 1 minute to infuse rich color and flavor into the casserole.
  • Add the bacon mixture and beef back to the pan. Pour in the stock, mashed tomatoes, and carrots. Stir well to combine. Bring to a boil over high heat, then cover and cook in a preheated oven for 2 hours until the beef is tender. Remove from the oven, skim off any excess fat, season with salt and pepper, and stir in the parsley. Serve with boiled or mashed potatoes.

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