Beef and Red Wine Casserole
Beef and Red Wine Casserole takes a little while to prepare and cook, but if its done correctly the outcome is simply divine! This casserole is even better when refrigerated and re-heated the next day!
Beef and Red Wine Casserole
Rich, flavourful, and melt-in-your-mouth, this beef and red wine casserole is the ultimate comfort food. Slow-cooked to perfection, the tender beef pairs beautifully with the depth of red wine, making it a hearty dish ideal for cosy family dinners.
Course: MainCuisine: AustralianDifficulty: Easy
Servings
6
servingsPrep time
20
minutesCooking time
2
hoursCalories
450
kcalTotal time
2
hours20
minutes
Cook Mode
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Ingredients
1500 grams Gravy Beef
2 tbsp Olive Oil
6 tsp Garlic-crushed
5 Bacon rashers
3 Carrot
3 Brown Onion
2 Celery stalk
125 grams Mushrooms-chopped
1 cup Red wine
1 cup Beef stock
1 cup Water
2 tbsp Cornflour
Directions
- Preheat the oven to 160 degrees.
- Chop the Gravy Beef into bite sized pieces.
- Heat a large heavy based pan and brown the beef in batches until well browned all over.
- Remove the beef from the pot.
- Add the crushed garlic, bacon, carrot, onion, mushrooms and celery to the pot.
- Cook on high for approximately five minutes or until starting to brown.
- Stir in the red wine.
- Simmer uncovered until the mixture is reduced by half.
- Add the stock and the one cup of water.
- Put the beef into a casserole dish and pour over the red wine mixture.
- Cook in the oven, covered for approximately two hours.
- When the mixture is cooked, if it appears too wet, dissolve the cornflour in a little water and stir through until thickened.
- Recipe Hints and Tips:
- Beef and Red Wine Casserole is best served with potato mash and greens.
- Not suitable to freeze.
- Store in an air tight container for up to 5-7 Days.
- Slowcooker Version: Brown the beef first, then add all the ingredients except for the cornflour. Cook on low for 6 – 8 hours. Thicken with the cornflour if required.
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