A warming Beef and Red Wine Casserole that’s rich and comforting. Perfect with creamy mash on a cold, dark evening. The ultimate easy winter warmer.
My favourite thing about this time of the year is the food. Actually, that’s probably not quite true, Christmas is bloody good, and we’ve got birthdays and our anniversary before then, so it’s a busy season packed with lots of love.
But, food is a big part of all of these occasions for us, so I think it still counts.
*This post may contain affiliate links to products I find useful when making this recipe. As an Amazon Associate, I earn from qualifying purchases.
Away from the celebration-type food, there’s nothing that I love more on a horribly cold day than a big comforting winter beef casserole.
I work from home, so even better, having the oven on low for hours and getting to smell my Beef and Red Wine casserole simmering away is extra warming, and a beef stew made with red wine has a fabulous rich smell that takes over the whole house.
And, if, after the school run, there’s a little glass of wine left, that’s fine too.
There’s something really lovely about throwing meat and veg into a pot and letting it simmer away slowly for hours until the meat melts in your mouth and the veg is really soft and tender.
So tasty, but really wonderfully warming too. Perfect after a
Why I Love This Beef in Red Wine Recipe
This recipe is lovely. I love it, and I think you will too because:
- Beef in red wine casserole is delicious.
- There aren’t too many ingredients in this beef with red wine. Much of the flavour comes from the wine, so it’s super simple and budget-friendly.
- A rich beef stew with red wine and herbs seems fancier than it is.
- You can serve it with mash, bread, potatoes, or any lovely heavy carbs.
- A beef casserole with red wine is the perfect comfort food. It’s filling and warming and smells gorgeous, perfect for an autumn or winter midweek dinner or as a change from a Sunday lunch.
- It’s a one pot, which is always a win.
Ingredients for Beef and Red Wine Casserole
You can get the full quantities and instructions in the recipe card at the bottom of this post. When I make this easy beef and red wine casserole, I use:
Salt and Freshly Ground Black Pepper
Cooking Oil – Olive oil, any other cooking oil, or cooking spray are all fab.
Garlic – I often use garlic puree because I like a cheat, but crushed garlic cloves are good, too.
Red Wine – A dry red is best.
Chantenay Carrots – Use peeled and sliced big carrots if you prefer.
You’ll Also Need
I cook beef stew in a big Dutch oven-style dish suitable for use in the oven and on the hob. I probably cook most things in my Dutch Oven, if I’m honest.
I also use a large chopping board, a sharp knife and a large mixing bowl
Can You Add Tomato Puree?
I don’t tend to add tomato paste to this particular recipe, but I use it in many beef stews. If you wanted to add a tablespoon, it certainly wouldn’t hurt.
Can You Add Bay Leaves?
Again, I add bay to many of my beef recipes, but I don’t think this one needs it.
What Kind of Beef Should I Use in a Beef Casserole?
A great thing about any beef casserole is that you are cooking the meat very slowly in a rich gravy.
It’s going to be tender, and it’s going to take on a lot of the flavours. This means that the quality of the meat isn’t as important as in some other meals.
If you are looking to save money, shin or leg
You could even use less meat and add some extra veg to bulk it out. Beef can be expensive, but it doesn’t have to be. Get some more tips on slow-cooking beef here.
Can You Use Leftovers in a Beef and Red Wine Casserole?
Skip browning the meat, and just add your diced chunks when you add the carrots. You might want to add some flour still to thicken the sauce but sprinkle it in carefully so that it doesn’t clump together.
What Kind of Red Wine Should You Cook With?
Ah, now red wine. Who knows? I don’t really drink it. If we’ve some left from cooking, or someone has bought us some, I might have a glass.
I don’t hate it, but I wouldn’t choose to buy myself a bottle to drink. So, really I know absolutely nothing about it. I got this pretty cool bottle from Aldi for £3.99.
I’d say experiment with different wines, but again, don’t feel like you need to spend a fortune to create a great taste. Start with something relatively mild, like a Merlot, and generally drier options are better for cooking.
Can You Freeze Red Wine for Cooking?
Red wine isn’t my favourite drink, so we mainly use it to cook. That means that once the bottle is open for a meal, I’m a bit lost.
The good news is once you’ve opened the bottle and used a little in your meal, you can freeze the leftover red wine to make other red wine casserole recipes at a later date.
Freeze either in a sealed tub or bag. Just make sure the seal is good, as the alcohol means that your red wine won’t freeze solid. It might stay a little soft.
Even better, you don’t need to defrost wine before you use it again. Just throw the frozen wine into a casserole and let it melt as it cooks.
Freezing a Beef Casserole
Personally, I try not to freeze a casserole. When you thaw and reheat, cells break down.
In something slow
If you’ve got any leftovers, place them in a sealed tub in your fridge, where they will last for a couple of days.
What Should You Serve Beef Casserole With?
For me, Beef and Red Wine Casserole
But roast potatoes or even oven
Do you Peel Chantenay Carrots?
Firstly, if you can’t get Chantenay, don’t worry. I do my food shopping in Aldi most of the time, and they don’t always have these.
So I’d just use big carrots and chop them into smaller buttons.
But, if you can get them, great. They are sweet and complement the rich red wine gravy really well.
I’d peel bigger carrots, but if you are using Chantenay, they’re really too small to peel, and you’d lose most of the carrots. Just chop the tops off and give them a quick rub to get rid of any hairs.
Because no one wants a hairy carrot in their Beef and Red Wine Casserole.
Beef and Red Wine Casserole Recipe FAQ
Any really. Any diced beef is great in a casserole. Shop to your budget or taste.
Something fairly dry, but again, any will do.
No, not at all. I often make beef stews and casseroles without red wine.
Absolutely. Root veggies are great in casserole. Add your favourites. Pearl Onions/baby onions, or shallots would be a nice addition too.
I would think so. It’s got a long cooking time anyway. I’ve never tried it, though. Or a slow cooker at all, for that matter.
You Might Also Like
If you enjoy this beef stew recipe, I also recommend:
- Sausage and Chorizo Casserole
- Pork and Apple Casserole
- Sausage and Beer Casserole
- Minted Lamb Stew with Dumplings
- Chicken and Cider Casserole
- Pork and Cider Casserole
- Sausage and Bean Casserole