Beef in Red Wine Gravy

    2 hours 5 minutes

    This is the greatest oven cooked beef I have ever had. The beef is slowly casseroled in a rich red wine sauce with heaps of vegetables.

    4 people made this

    Serves: 6 

    • 1kg prime steak rump/blade/sirloin
    • all purpose seasoning, to taste
    • 3 large onions, peeled, quartered and broken
    • 2 large capsicum, 1 red and 1 green, eighthed
    • 200g Portobello mushrooms, peeled, de-stemmed and quartered
    • 50g snow peas de-strung and washed
    • salt and pepper, to taste
    • 1 (400g) tin cream of mushroom soup
    • 1 (400g) tin mushrooms in butter sauce
    • 150ml red wine (cab sav)
    • 1/4 teaspoon crushed garlic
    • 1/2 teaspoon parsley
    • 1/2 teaspoon basil
    • 1/4 teaspoon coarse ground black pepper
    • 1 teaspoon salt
    • 2 cups (500ml) warm water
    • 4 cubes beef stock
    • 3 tablespoons cornflour

    Preparation:30min  ›  Cook:1hour35min  ›  Ready in:2hours5min 

    1. Trim and cut the meat then season with all purpose seasoning to taste. Cover with plastic wrap, seal well and set aside in refrigerator until needed. This will set the flavour into the meat whilst you prepare everything else.
    2. Grease a large roasting dish with some oil.
    3. Peel and cut onions breaking into quarters then place into the roasting dish. Add capsicums, mushrooms and snow peas scattered to cover the dish. Sprinkle with a little salt and pepper.
    4. Place beef spaced evenly on top.
    5. In a large jug add the red wine, soup, tinned mushrooms, garlic, parsley, basil, pepper, salt and warm water. Mix well and pour into the roasting dish.
    6. Cover with foil and bake in preheated oven at 190 degrees C for 1 hour.
    7. Mix beef stock and cornflour with some water to make a thick paste then add stirring well into the roasting dish turning all contents.
    8. Return to the oven and cook for a further 20 minutes then uncover stir contents and cook uncovered for a further 15 minutes.

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    I made this recipe today and have to say it was absolutely beautiful. Beef was very tender and the finished gravy just great.  -  06 Mar 2012