BEEF & RED WINE CASSEROLE

A hearty beef and vegetable casserole with a subtle hint of red wine – great for all day cooking!

Submitted by Paulene Christie

BEEF & RED WINE CASSEROLE

A hearty beef and vegetable casserole with a subtle hint of red wine - great for all day cooking!
No ratings yet
Serving: 6
Prep Time 15 mins
Cook Time 8 hrs
Total Time 8 hrs 15 mins

Ingredients
 

  • ¼ cup plain flour
  • 1/2 tsp of salt
  • 1/2 tsp cracked black pepper
  • 1kg casserole style steak cut into cubes
  • 1 onion, sliced
  • 4 cloves minced garlic
  • ½ cup tomato paste
  • 2 tbsp beef stock powder
  • ½ cup red wine
  • 1 tbsp dried oregano
  • 400g tin diced tomatoes
  • 2 cups sliced mushrooms
  • 3 small diced, washed new potatoes
  • Handful of quartered green beans

Instructions
 

  • Mix flour with salt and pepper in a freezer bag or bowl
  • Add beef to seasoned flour and toss to coat
  • This floured beef can be browned if you choose to but I add mine to the slow cooker raw
  • Add all other ingredients to slow cooker & stir gently to combine
  • Cook on low for 8hrs
Tried this recipe?Let us know how it was!

15 thoughts on “BEEF & RED WINE CASSEROLE”

  1. A new favourite for the family. Kids ate it all and hubby went for seconds. We still have leftovers for tomorrow and the freezer and it was so easy to prep. Will make again.

  2. This is a delicious, hearty meal for winter! I swapped the potato for carrot and served with mashed potato!

  3. I found the wine taste a bit overwhelming, but I do just really dislike red wine in general and it may have also been because the wine I used possibly sucked (I know nothing about red wines, I received a bottle of shiraz for free so figured I may as well cook with it since I was never going to drink it). A bit of extra tomato paste & stock powder fixed that right up though and it tasted great in the end.

  4. Very tasty meal! I added sweet potato as needed to use up one I had. Omitted the onion, garlic, pepper and beans and used GF plain flour instead.
    I served it with pasta and put a handful of grated cheese on top.
    Definitely will be making this again!

  5. I cooked this on Thursday night and I must say I used a really good Shiraz and we ate it Friday night for dinner. OMG it was sensational. Definitely use a good wine and have it the next day! I have so much left over, plus I’m eating it again tonight….yes I am salivating just thinking about it 😆

  6. Very nice & tasty, with plenty left over to freeze. Instead of the potato I added sliced carrots, served it with mashed potato, green beans & buttered cabbage. I used oyster blade steak.

  7. Pretty happy with this! I added carrots instead of potatoes and beans, this is a lot like the mccormicks lamb shank mix. Will definitely make this now instead of buying a ready made mix and will add a little more salt and pepper to the recipe

Leave a Comment

Your email address will not be published. Required fields are marked *

Recipe Rating




Scroll to Top