Beef in red wine casserole


Beef in red wine casserole

From: CharlieB
Prep Time: 20 Mins Cooking Time: 3 Hours 30 Mins Total Time: 3 Hours 50 Mins


  • 100g flour
  • salt and pepper to taste
  • 1 kg chuck steak, cubed
  • 30ml olive oil
  • 1 bunch spring onions, green tops removed finely chopped
  • 4 large garlic cloves, crushed
  • 500g mushrooms
  • 1 bottle (750ml) red wine
  • 3 tablespoons tomato sauce
  • 1 bay leaf
  • 1 beef stock cube
  • 4 rashers of bacon, chopped


  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 degrees C.
  3. Fry the shallots in the oil for 3-5 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 sauce, 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.