Red wine beef casserole

    3 hours 35 min

    An easy to prepare, rich and tasty dish that is good enough for a dinner party or dinner at home. Alternately, this can be cooked in a slow cooker on low for 6-8 hours.

    182 people made this

    Serves: 6 

    • 100g flour
    • salt and pepper to taste
    • 1kg beef stewing steak, cubed
    • 30ml olive oil
    • 1 bunch spring onions, green tops removed, finely chopped
    • 4 large garlic cloves, crushed
    • 500g mushrooms
    • 1 bottle red wine
    • 3 tablespoons tomato puree
    • 1 bay leaf
    • 1 beef stock cube
    • 4 rashers bacon, chopped

    Prep:20min  ›  Cook:3hr15min  ›  Ready in:3hr35min 

    1. Mix the salt, pepper and flour together and coat the meat in the flour. Fry it in the oil for approx 5 minutes or until browned and place in a large casserole dish.
    2. Preheat oven to 170 C / gas 3.
    3. Fry the onions in the oil for 3 to 5 mins adding the crushed garlic for the last 2 minutes, then add them both to the meat. Cut mushrooms into quarters and add to the casserole; warm the wine till it’s just bubbling and stir it in.
    4. Add the tomato puree, bay leaf, beef stock and bacon and mix it all together.
    5. Cover and cook in preheated oven for approximately 2½ hours, then remove the lid and cook for a further ½ hour.

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    Reviews in English (14)


    I made this using the slow cooker for 6 hours. I used half the wine, substituting more with the beef stock. I also added dumplings about five hours in the cooking time which absolutely made the stew the best I ever made. I definitely recommend this recipe!  -  08 Apr 2011


    very tasty also added carrots and less wine more beef stock (1 pint liquid approx) cooked for about 6 hrs in slow cooker  -  02 Nov 2010


    Pretty good, but too moist/wet. Use half the amount of red wine (or 1/4 and add beef broth to that). I added carrots to make it somewhat more 'healthy'. Taste was great!  -  25 Jan 2010