Beef, mushroom and red wine casserole
2 hours 15 min
This slow-cooked dish is a favourite in our household on a cold winters night. Serve with mashed potato and green beans. I sometimes double the recipe and top the leftovers with puff pastry to make a delicious beef pie (see tip).....two dinners in one!
Cathie33
9 people made this
Ingredients
Serves: 4
- 2 tablespoons plain flour
- 1 teaspoon smoked paprika
- salt and pepper
- 600g diced beef
- 2 tablespoons olive oil
- 2 rashers bacon, finely diced
- 1 onion, finely diced
- 2 cloves garlic, crushed
- 1 carrot, diced
- 300g button mushrooms, halved
- 250ml dry red wine
- 375ml tomato passata or tomato pasta sauce
- 250ml beef stock
Method
Prep:15min ›
Cook:2hr ›
Ready in:2hr15min
- Combine the flour and paprika in a large resealable freezer bag. Season with salt and pepper. Add the beef. Seal bag and shake to coat beef. Heat the oil in a large heavy-based saucepan over medium-high heat. Shake excess flour off the beef. Cook the beef, in two batches, for 5 minutes or until browned. Transfer to a plate.
- Add the bacon, onion, garlic and carrot to the pan. Cook, stirring, for 5 minutes or until onion softens. Add the mushroom and cook, stirring, for 2 minutes.
- Add the red wine and bring to the boil. Return the beef to the pan; pour in tomato passata and stock. Reduce heat to low and simmer, covered, for 1 hour.
- Uncover and simmer for 30-40 minutes or until sauce thickens and beef is tender.
TIP:
To make a beef pie, place one quantity of the beef casserole in a 22cm pie dish. Top with one sheet frozen puff pastry (thawed). Bake in oven preheated to 200 C / Gas 6 for 25 minutes or until pastry is golden and crisp.
