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!

    9 people made this

    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

    Prep:15min  ›  Cook:2hr  ›  Ready in:2hr15min 

    1. 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.
    2. 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.
    3. 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.
    4. Uncover and simmer for 30-40 minutes or until sauce thickens and beef is tender.


    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.

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