Slow-cooked beef & red wine casserole


Slow-cooked beef & red wine casserole

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


  • 6 pieces (about 1kg) gravy beef, halved
  • 2 tbsp plain flour
  • 1/4 cup olive oil
  • 1 large brown onion, chopped
  • 3 medium carrots, thickly sliced diagonally
  • 3 celery stalks, thickly sliced diagonally
  • 2 garlic cloves, thinly sliced
  • 1/2 cup red wine
  • 1 1/2 cups beef stock
  • 400g can diced tomatoes with oregano and basil
  • 2 medium zucchini, thickly sliced diagonally
  • 2 tsp fresh thyme leaves
  • Mashed potato, to serve


  1. Preheat oven to 150C (130C fan-forced). Toss beef in flour to coat, shake off excess. Heat 1 tablespoon oil in a large heavy-based flameproof casserole dish over medium-high heat. Add half the beef. Cook for 3 to 4 minutes each side or until browned. Transfer to a plate. Repeat with half of the remaining oil and the remaining beef. Transfer to a plate.
  2. Heat remaining oil in dish. Add the onion, carrot and celery. Cook, stirring, for about 5 minutes or until onion has softened. Add garlic. Cook, stirring, for about 1 minute or until fragrant. Add wine. Simmer for 2 minutes or until reduced by half. Add stock, beef and tomato. Cover. Bring to the boil.
  3. Bake for 2 hours. Add the thickly sliced zucchini. Bake for about another hour or until beef is tender. Stir in thyme. Season to taste with salt and pepper.
  4. Serve with mashed potato.