Beef and red wine casserole


Beef and red wine casserole

Prep Time: 15 Mins Cooking Time: 2 Hours Total Time: 2 Hours 15 Mins


  • 1kg chuck steak
  • 1/3 cup seasoned plain flour
  • 2 tbs olive oil
  • 1 cup red wine
  • 1 1/4 cups beef stock
  • 12 pickling onions, peeled
  • 500g carrots
  • 250g button mushrooms
  • 400g chat potatoes, halved


  1. Preheat oven to 160°C. Cut 1kg chuck steak, into 2.5cm pieces and dust with 1/3 cup seasoned plain flour. Heat 2 tbs olive oil in a stoveproof and ovenproof dish over medium-high heat. Cook meat in 4 batches, adding oil if needed. Remove all meat from pan.
  2. Increase heat to high. Add 1 cup red wine. Bring to boil, scraping base of pan to remove sediment. Add 1 1/4 cups beef stock. Bring to the boil. Remove from heat.
  3. Add 12 pickling onions, peeled, 500g carrots, cut into 4cm pieces, 250g button mushrooms and 400g chat potatoes, halved. Return the beef to the pan. Toss until combined. Bake for 2 hours or until the meat is tender. Serve with crusty bread.