Beef and Red Wine Casserole

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.

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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.

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Away from the celebration type food, there’s nothing that I love more on a horribly cold day than a big comforting 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, 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 busy day. You could cook this Beef and Red Wine Casserole earlier in the day and just warm it on the hob, or even cook it in a slow cooker so that it’s ready when you get in from work.

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. Which 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 are great, braising steak or a cheaper pack of diced stewing steak are easy and work well. Brisket is also excellent in a casserole, as it’s quite fatty and adds lots of flavour. 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?

Another great option is using leftover beef from another meal. If you’ve got lots of roast beef left from a Sunday lunch, this is the perfect way to use it. Skip browning the meat and just add your diced chunks when you add the carrots. You might want to still add some flour 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 by myself a bottle to drink. So, really I know absolutely nothing about it. I got this pretty cool bottle from Aldi fro £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.

Freezing a Beef Casserole

Personally, I try not to freeze a casserole. When you thaw and reheat, cells break down. In something slowcooked, where the meat and veg are very soft, this break down can lead to a bit of a mush. It’ll still taste great, and it’s certainly not the end of the world if you do freeze it, but I wouldn’t recommend. 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 becomes the perfect comfort food when you add a big scoop of creamy mashed potatoes. But, roast potatoes or even ovenbaked jacket potatoes would also work well. If you prefer, some nice crusty bread to mop up the gravy would also work really well. That’s how I tend to eat the leftovers.

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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, you’d lose most of the carrot. 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.

The Recipe

Beef and Red Wine Casserole is a fantastically warming winter meal. Perfect with creamy mash.
Print Recipe
5 from 6 votes

Beef and Red Wine Casserole

A filling and tasty family meal. Serve with creamy mash for the ultimate winter comfort food.
Prep Time20 mins
Cook Time2 hrs
Total Time2 hrs 20 mins
Course: Main Course
Cuisine: British
Keyword: beef, casserole
Servings: 4 People
Author: Donna

Ingredients

  • 750 g Diced Beef
  • 2 tbsp Plain Flour
  • Pinch Salt and Pepper
  • 1 tbsp Cooking Oil
  • 2 Onions – Finely Diced
  • 2 Cloves Garlic – Crushed
  • 250 ml Red Wine
  • 500 ml Beef Stock
  • 600 g Chantenay Carrots – End Chopped off and scrubbed to remove hairs
  • 2 tsp Ground Thyme – Or 1 Sprig Fresh

Instructions

  • Preheat the oven to 150 degrees
  • In a large mixing bowl, gently toss the beef in the flour and salt and pepper
  • Heat half the oil in a large frying pan
  • Add the beef and fry over a high heat, stirring continuously, until browed
  • Remove from the pan and set to one side
  • Heat the remaining oil in an ovenproof dish on the hob
  • Add the garlic and onions and fry for 5 minutes until soft
  • Add the meat
  • Pour in the red wine, stock, carrots and add the thyme
  • Stir and bring to a simmer
  • Cover and place in the oven
  • Cook for 2 hours
  • Serve straight from the oven with mashed potatoes for a filling family meal.
Nutrition Facts
Beef and Red Wine Casserole
Amount Per Serving (4 People)
Calories 512 Calories from Fat 81
% Daily Value*
Fat 9g14%
Saturated Fat 2g13%
Polyunsaturated Fat 2g
Monounsaturated Fat 5g
Sodium 274mg12%
Potassium 267mg8%
Carbohydrates 21g7%
Fiber 5g21%
Sugar 12g13%
Protein 74g148%
* Percent Daily Values are based on a 2000 calorie diet.

Video

Notes

If you don’t have Chantenay carrots, peel and chop larger carrots into batons.
Disclaimer:The nutritional information provided is approximate and is calculated using online tools. Information can vary depending on various factors, such as specific ingredients used, but I have endeavoured to be as accurate as possible.
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