Beef and Red Wine Casserole
A filling and tasty family meal. Serve with creamy mash for the ultimate winter comfort food.
Servings 4 People
Calories 737kcal
Ingredients
- 750 g Diced Beef
- 2 Tablespoons Plain Flour
- Pinch Salt and pepper
- 1 Tablespoon 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 Teaspoons Ground Thyme Or 1 Sprig Fresh
Instructions
- Preheat the oven to 150 degrees C (fan-assisted).
- In a large mixing bowl, gently toss the beef in the flour, salt, and pepper.
- Heat the oil in a large flameproof pan or dish over medium heat on the hob.
- Add the beef and fry, stirring continuously, until browned.
- Remove from the pan and set to one side.
- Add the onions and fry for 5 minutes until soft, stirring often.
- Add the garlic for a further 2-3 minutes, stirring often.
- Return the meat and stir together.
- Pour in the red wine, stock, and carrots and add the thyme.
- Stir well and bring to a simmer.
- Cover (or transfer to an ovenproof dish first if needed) and place in the oven.
- Cook for 2 hours
- Serve straight from the oven with mashed potatoes for a filling family meal.
Notes
- If you don’t have Chantenay carrots, peel and chop larger carrots into batons or slices.
- I use a large cast-iron Dutch Oven, which is flame- and heatproof. You can also start in a large frying pan before transferring to an ovenproof dish and covering to bake.