Beef & Red Wine Casserole with Mashed Potatoes
We love casserole recipes and this beef and red wine casserole dish is a real treat for the senses. Served with mash, it's a great option for the whole family.
Recipe Tip Any leftover onion skins can be used to add flavour to a vegetable stock.
Ingredients
- 1 L beef stock
- 1/4 cup flour
- 1 pinch pepper
- 1/4 cup olive oil
- 2 carrots, trimmed, chopped
- 2 stalks celery, chopped
- 1 onion, chopped
- 2 cloves garlic, crushed
- 1 kilograms beef chuck steak, trimmed, cubed
- 400 grams canned diced tomatoes
- 3/4 cup red wine
- 4 sprigs thyme
- 2 leaves dried bay
- 6 cups mashed potato
- 1 pinch salt
- 1 L beef stock
- 1/4 cup flour
- 1 pinch pepper
- 1/4 cup olive oil
- 2 carrots, trimmed, chopped
- 2 stalks celery, chopped
- 1 onion, chopped
- 2 cloves garlic, crushed
- 1 kilograms beef chuck steak, trimmed, cubed
- 400 grams canned diced tomatoes
- 3/4 cup red wine
- 4 sprigs thyme
- 2 leaves dried bay
- 6 cups mashed potato
- 1 pinch salt
- Step 1 of 6Preheat oven to 180°C (160°C fan-forced). Toss meat in flour seasoned with salt and pepper, shaking off any excess.
- Step 2 of 6In a large flameproof casserole dish, heat 2 tablespoons of the oil on a high heat. Brown meat in 3 batches for 3-4 minutes each. Transfer to a plate.
- Step 3 of 6In the same dish, heat the remaining oil on a medium heat. Sauté carrot, celery, onion and garlic for 3-4 minutes.
- Step 4 of 6Return meat to the dish and add the stock, tomatoes and wine, stirring to combine. Add the thyme and bay leaves, then season. Bring to the boil, stirring.
- Step 5 of 6Remove from the stovetop and place in the oven. Bake, covered, for 1 hour. Uncover and bake for a further 30 minutes, or until meat is very tender.
- Step 6 of 6To serve, top with extra thyme, and mashed potato on the side.
Method
- Step 1 of 6Preheat oven to 180°C (160°C fan-forced). Toss meat in flour seasoned with salt and pepper, shaking off any excess.
- Step 2 of 6In a large flameproof casserole dish, heat 2 tablespoons of the oil on a high heat. Brown meat in 3 batches for 3-4 minutes each. Transfer to a plate.
- Step 3 of 6In the same dish, heat the remaining oil on a medium heat. Sauté carrot, celery, onion and garlic for 3-4 minutes.
- Step 4 of 6Return meat to the dish and add the stock, tomatoes and wine, stirring to combine. Add the thyme and bay leaves, then season. Bring to the boil, stirring.
- Step 5 of 6Remove from the stovetop and place in the oven. Bake, covered, for 1 hour. Uncover and bake for a further 30 minutes, or until meat is very tender.
- Step 6 of 6To serve, top with extra thyme, and mashed potato on the side.
Nutrition per serving
1657 Kilojoules
Protein38 grams
Fat19 grams
Carbs11 grams
Sugars6 grams
Dietary and nutritional info supplied by NZ Nutrition Foundation
Method
- Step 1 of 6Preheat oven to 180°C (160°C fan-forced). Toss meat in flour seasoned with salt and pepper, shaking off any excess.
- Step 2 of 6In a large flameproof casserole dish, heat 2 tablespoons of the oil on a high heat. Brown meat in 3 batches for 3-4 minutes each. Transfer to a plate.
- Step 3 of 6In the same dish, heat the remaining oil on a medium heat. Sauté carrot, celery, onion and garlic for 3-4 minutes.
- Step 4 of 6Return meat to the dish and add the stock, tomatoes and wine, stirring to combine. Add the thyme and bay leaves, then season. Bring to the boil, stirring.
- Step 5 of 6Remove from the stovetop and place in the oven. Bake, covered, for 1 hour. Uncover and bake for a further 30 minutes, or until meat is very tender.
- Step 6 of 6To serve, top with extra thyme, and mashed potato on the side.