Beef and red wine casserole

Beef and red wine casserole


7 people made this

About this recipe: This slow-cook recipe is ideal if you're having a crowd over for dinner. Just pop it in the oven and forget about it until you're ready to eat.

verlayla Powys, Wales, UK

Serves: 6 

  • 2 tablespoons olive oil
  • 800g beef braising steak
  • 12 shallots, peeled
  • 250g Chantenay carrots, washed and trimmed
  • 250ml red wine
  • 2 (400g) tins chopped tomatoes
  • 300ml hot beef stock, or more if needed

Prep:10min  ›  Cook:4hr  ›  Ready in:4hr10min 

  1. Preheat the oven to 150 C / Gas 2. Heat the oil in a large ovenproof dish over a high heat. Add a third of the beef and cook for 5 minutes until well browned. Set aside on a plate and repeat to brown the remaining meat.
  2. Add the shallots to the pan. Stir-fry for 2-3 minutes or until just starting to colour.
  3. Return the beef to the pan and add the remaining ingredients. Mix well, using a wooden spoon to scrape up any caramelised bits of meat from the base of the pan.
  4. Cover with a lid and place in the oven. Cook for 3-4 hours or until rich and thick. Season with salt and pepper to taste.

Serving suggestion

Serve with rice or lashings of creamy mash, plus seasonal vegetables. Also delicious served with roast potatoes and garlic bread.

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Reviews (1)


very nice rcp - 18 Mar 2011

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