There are a multitude of ways in which to serve this delicious beef and red wine casserole; as is, on a bed of rice or pasta, on toasted bread or even with a side serving of potato chips and crusty bread.
Beef and Red Wine Casserole Ingredients:
- 1kg of Beef Chuck Steak
- 1/3 Cup of Seasoned Plain Flour
- 2 Tablespoons of Olive Oil
- 1 Cup of Red Wine
- 1¼ Cups of Beef Stock
- 12 Pickling Onions
- 1 Stick of Celery
- 500g of Carrots
- 250g of Button Mushrooms
- 500g Baby New Season Potatoes
- 1 Medium Red Bell Pepper (Capsicum)
- 2 Garlic Cloves
- ½ Teaspoon of Worcestershire Sauce
- Sea Salt (to season)
- Freshly Ground Black Pepper (to season)
- Crusty Garlic Bread (to serve)
- Peel the pickling onions, rinse and cut the baby new season potatoes into halves, peel and medium dice the carrots, rinse and chop the button mushrooms into quarters, trim and thinly slice the celery, trim and dice the red bell pepper into 1½cm (½”) cubes and peel and crush the garlic. Trim and cut the beef chuck steak into 2½cm (1”) pieces and preheat your oven to 160°C (conventional).
- Place the seasoned plain flour into a mixing bowl, add the diced beef chuck steak and toss to thoroughly coat the beef with the seasoned flour.
- Heat 2 tablespoons of olive oil in a flameproof casserole dish over medium-high heat.
- Brown the flour-coated diced beef, in 4 batches, adding more olive oil if required. Use a slotted spoon to transfer each batch of browned beef to a plate or bowl, cover with foil to keep warm and set aside.
- Increase the heat to high, add 1 cup of select red wine and bring to the boil, scraping the base of the casserole dish to remove sediment and prevent sticking later on.
- Add the beef stock and return to the boil before removing from heat.
- Add the pickling onions, the sliced celery, the diced carrots, the quartered button mushrooms, the halved baby new potatoes, the diced red bell pepper and the crushed garlic and stir to combine.
- Return the browned beef to the casserole dish, then add the Worcestershire sauce and stir to mix.
- Cover and place the casserole dish into the preheated oven and bake, at 1600C, for 2 hours or until the meat is very tender. Serve when ready.
- Serves 4
- To serve; ladle generous serving portions into dinner bowls or onto deep dinner plates and serve with crusty garlic bread, to mop up the juices.
- You could also serve on a bed of steamed rice or your favourite pasta. Pasta shells work particularly well with a beef and red wine stew.
- Side servings of boiled vegetables (peas, spinach, silver beet, pumpkin etc.) and corn on the cob compliment this stew very nicely indeed.
- A dollop of sour cream and a sprinkling of finely chopped chives wouldn’t go astray either.