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Slow-cooked beef & red wine casserole
Slow-cooked beef & red wine casserole
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Prep Time:
20 minutes
Cook Time:
210 minutes
Total Time:
230 minutes
Cozy up with comforting winter dishes bursting with delicious flavors. Easy recipes your guests will love!
Ingredients:
  • 6 pieces (about 1kg) gravy beef, halved
  • 40.00 ml plain flour
  • 56.88 gm olive oil
  • 1 large brown onion, chopped
  • 3 medium carrots, thickly sliced diagonally
  • 3 celery stalks, thickly sliced diagonally
  • 2 garlic cloves, thinly sliced
  • 123.75 gm red wine
  • 382.50 gm beef stock
  • 400g can diced tomatoes with oregano and basil
  • 2 medium zucchini, thickly sliced diagonally
  • 2 tsp fresh thyme leaves
  • Mashed potato, to serve
Instructions:
  • Preheat oven to 150C (130C fan-forced). Coat beef with flour, shaking off excess. Heat 1 tbsp oil in a large casserole dish over medium-high heat. Sear half the beef for 3-4 minutes on each side until browned. Transfer to a plate. Repeat with remaining oil and beef. Transfer to a plate.
  • Heat the remaining oil in the dish. Sauté the onion, carrot, and celery for 5 minutes until the onion softens. Stir in the garlic and cook for 1 minute until fragrant. Pour in the wine and simmer for 2 minutes until reduced by half. Add the stock, beef, and tomato, then cover and bring to a boil.
  • Bake for 2 hours, then add the thickly sliced zucchini. Continue baking for about another hour or until beef is tender. Stir in thyme and season to taste with salt and pepper.
  • Enjoy with a side of creamy mashed potatoes.

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