Beef, Mushroom and Red Wine Casserole

    2 hours 15 minutes

    This slow-cooked dish is a favourite in our household on a cold winters night. I sometimes double the recipe and top the leftovers with puff pastry to make a delicious beef pie (see tip).....two dinners in one!

    24 people made this

    Serves: 4 

    • 1/4 cup (30g) plain flour
    • 1 teaspoon smoked paprika
    • salt and pepper
    • 600g beef chuck steak, cut into 3cm pieces
    • 2 tablespoons olive oil
    • 2 rashers bacon, finely diced
    • 1 brown onion, finely diced
    • 2 cloves garlic, crushed
    • 1 carrot, diced
    • 300g button mushrooms, halved
    • 1 cup (250ml) dry red wine
    • 1 1/2 cups (375ml) tomato pasta sauce
    • 1 cup (250ml) beef stock
    • mashed potato and steamed beans, to serve

    Preparation:15min  ›  Cook:2hours  ›  Ready in:2hours15min 

    1. Combine the flour and paprika in a large snap-lock bag. Season with salt and pepper. Add the beef. Seal bag and shake to coat beef. Heat the oil in a large heavy-based saucepan over medium-high heat. Shake excess flour off the beef. Cook the beef, in two batches, for 5 minutes or until browned. Transfer to a plate.
    2. Add the bacon, onion, garlic and carrot to the pan. Cook, stirring, for 5 minutes or until onion softens. Add the mushroom and cook, stirring, for 2 minutes.
    3. Add the red wine and bring to the boil. Return the beef to the pan with the pasta sauce and stock. Reduce heat to low and simmer, covered, for 1 hour. Uncover and simmer for 30-40 minutes or until sauce thickens and beef is tender. Serve casserole with mashed potato and steamed beans.


    To make a beef pie, place one quantity of the beef casserole in a 22cm pie dish. Top with one sheet frozen puff pastry (thawed). Bake in oven preheated to 200 degrees C for 25 minutes or until pastry is golden and crisp.

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