Friday, May 26, 2006

Beef Casserole Recipe

This rich, flavoursome beef casserole makes a great cold-weather dish. The slow simmering tenderises cheaper, tougher cuts of meat. The amount of red wine in the recipe can be increased if you like a strong red wine flavour (reduce the stock by a corresponding amount). We serve this dish with creamy mashed potatoes, steamed green beans, and crusty bread.

Serves 5-6.

We use a 20ml tablespoon and 250ml measuring cup for all of our recipes.

2 tablespoons (40ml) oil
1kg chuck or round steak, trimmed of excess fat and cut into bite-sized pieces
200g bacon, rind removed and cut into small pieces
1 large (about 200g) onion, peeled and finely diced
2 medium (about 120g each) carrots, peeled and finely chopped
2 medium cloves garlic, peeled and crushed
150g mushrooms, roughly chopped
2 tablespoons (24g) plain flour
1 tablespoon (24g) tomato paste
1 tablespoon (20ml) brandy
125ml (1/2 cup) red wine
750ml (3 cups) chicken stock
1 bay leaf
Salt and pepper, to taste
Parsley, to garnish

Heat oil in a large, heavy-based saucepan over high heat. Fry the beef in 2-3 batches so as not to overcrowd the pan. Cook, stirring occasionally, for about 4-8 minutes, until browned on all sides. Remove meat from pan and set aside.

Reduce heat to medium; add bacon, onion, carrot, garlic and mushrooms to pan. Add some extra oil if needed.

Cook, stirring occasionally, for about 6-7 minutes, until vegetables have softened. ©

Add flour to pan and stir over medium heat for 30 seconds. Stir in tomato paste and cook for 30 seconds. Stir in brandy, red wine, stock, and bay leaf.

Return meat and any juices to pan. Cover pan (have the steam vent on the lid open), increase heat, and bring mixture to the boil. Reduce heat to a gentle simmer and cook for about 1 hour and 40 minutes, stirring occasionally.

Remove lid from pan and increase heat to maintain simmer. Continue simmering for about 30-40 minutes. Add some water or extra stock if the sauce reduces too much. If using a very tough cut of meat, the cooking time may need to be increased. When the meat is tender (you should be able to flake it with a fork) remove from heat and discard bay leaf. Season with salt and pepper.

Spoon casserole onto plates, sprinkle with chopped parsley and serve. Alternatively, store the casserole in the refrigerator or freezer and reheat when required.


Anonymous Anonymous said...

Have made this twice now,it's absolutely gorgeous!Perfect for a winter's evening.Have to admit I hace tweaked it a little bit.I found the 3 cups of stock to be a liitle too much liquid,so the second time I made it I only used 2,and it was just how I like it.I also added lots of other veg,so it was a meal in one.
Cant wait to try out all your other recipes!

1/5/07 2:34 pm  
Anonymous Anonymous said...

Hi, I don't drink any alcohol and wanted to know what other alternatives I can use for brandy and red wine

29/7/07 11:55 pm  
Blogger Amanda and Debbie said...

You could add some extra chicken stock to replace the red wine and brandy. If you don't mind using a product with a very low alcohol content, you could try dealcoholised wine (available from supermarkets).

2/8/07 9:18 am  
Anonymous Anonymous said...

they all sound yummy, but my wife and I have a problem, like so many others, we have both been diagnosed with type 2 diabetes, and have been advised to have low salt, low sugar and low fat meals, can you plese help?

many thanks Rob Barron

4/8/07 4:00 pm  
Anonymous Anonymous said...

Hello, I cooked this dish last night with creamy mash and crusty bread. My husband and I both enjoyed it! We are having the chicken casserole tonight.

20/8/07 1:16 pm  
Blogger Amanda and Debbie said...

Hi Rob

We will keep your request in mind when developing new recipes. Hopefully we will be able to include some diabetic-friendly recipes in the future.

27/8/07 3:55 pm  
Anonymous Anonymous said...

If you boil the mixture for a few minutes the alchohol will evaporate leaving only the delicious flavour of the Brandy And the Wine. So no alchohol will be consumed.

3/9/07 4:40 pm  
Anonymous Anonymous said...

I don't like the smell of cooked red wine so I used 60mls of balsamic vinegar instead of 125mls of red wine and increase the amount of chicken stock by 70mls. That way I still have the wine taste but not the smell. I also add in 1 teaspoon of salt + 3 teaspoon of sugar. It was just sooo good :)

21/9/07 12:54 pm  
Blogger Patrick said...

Loved this recipe! Having come back to University without my cookbooks, the internet's my recipe book. Thanks so much! It's JUST been finished off. Perfection.

15/10/07 2:45 am  
Anonymous Anonymous said...

This dish is fantastic...have made it several times now and it just gets better and better everytime. A winner with the family

5/11/07 1:21 pm  
Anonymous Anonymous said...

Great recipe. I use 3 Tbs of flour to ensure a thicker gravy. I've also noticed that the chuck steak has to be diced by hand, a slightly labourious process I didn't enjoy. Is the diced stuff at the supermarket too tender for casserole? Is there any difference in the cuts of beef?

12/11/07 6:44 pm  
Blogger Amanda and Debbie said...

Hi Troy,

The diced beef available at supermarkets is usually a tougher cut of beef so would be suitable to use in this recipe.

12/11/07 7:13 pm  
Anonymous Anonymous said...


8/1/08 8:51 pm  
Anonymous Anonymous said...

To the person who asked about the wine - don't worry about the alcohol because it will boil off (alcohol boils at about 76 degrees) leaving you with the rich red wine taste!

4/2/08 8:18 pm  
Anonymous Anonymous said...

This is a great reecipe and was a big hit with the family tonight. Subtle bacon, mushroom and wine flavours which didn't overwhelm the rich gravy. The meat was super tender as well. Very easy to make as well. By popular vote it has been added to the fanily's favourites.

14/2/08 7:39 pm  
Anonymous Anonymous said...

This recipe is fantastic! Very yummy! I have never been able to make a great casserole - my husband talks about his mothers with longing- but this one was great and we both loved it!

23/2/08 6:12 am  
Anonymous Anonymous said...

I was just wondering which particular wine you used in this recipe? I come from a family of non-drinkers so I am a bit lost in a bottle shop.

3/4/08 10:25 am  
Blogger Amanda and Debbie said...

We usually ask the bottle shop attendant to recommend a reasonably priced wine that is nice to drink and not too oaky. You could freeze the remaining wine for use in cooking. If you would prefer to buy a smaller amount of wine, you could use a McWilliams red wine sachet.

7/4/08 10:29 am  
Anonymous Anonymous said...

hi debbie and amanda another great recipe really good and hearty for that cold winter night and serve with mashed potatoe thanks again

8/5/08 8:00 am  
Anonymous Anonymous said...

This has been added to my favourite recipe collection! Thanks

20/5/08 6:58 pm  
Anonymous Anonymous said...

Great Recipe,kids loved it so much seconds was on,and i used balsmic vinger for the wine and brandy.

this is in my recipe book.


22/5/08 11:27 am  
Blogger Jess Joseph said...

I'm making this for dinner for some friends. Can't wait to try it out.
Since the cooking time is rather long, how would you recommend making it one day ahead & reheating it the next day? Can I freeze leftovers?

28/5/08 11:19 pm  
Blogger Jess Joseph said...

This is the first recipe I've tired out using wine (Also the first of your recipes I've tried). I couldn't resist trying it 'cos of all the positive comments.

It was fantastic! I had a friend over & she loved it too. The meat was so tender & it was just a good amount of wine - not too overpowering as I'm not a wine drinker.

Got lots of more of your recipes I want to try out!

2/6/08 9:57 pm  
Anonymous Anonymous said...

This receipe sounds great but i was wondering would it be ok to put in a slow cooker if so what cariation would i need and for how long. Thanks in advance.

10/6/08 1:58 pm  
Blogger Amanda and Debbie said...

Hi Jess,

The casserole can be made a couple of days in advance and stored in the refrigerator until required. It is also suitable to freeze.

12/6/08 4:11 pm  
Anonymous Anonymous said...

I would also be interested to know if this can be cooked in a slow cooker and if so what variation to the recipe is required. I've just purchased a slow cooker and am keen to try out some recipes in it. Thanks

18/6/08 11:56 am  
Anonymous Anonymous said...

hi to the people wanting to know if you can make it in a slow cooker i will let you know i just chucked it all in there but put only two cups of liquid see how it goes

24/6/08 11:15 am  
Blogger Amanda and Debbie said...

To the people who have asked about making this casserole in a slow cooker: We think this recipe would be suitable for a slow cooker. However, we haven't tested the casserole in a slow cooker (we don't own one) so we can't advise on the cooking time or any other changes you might need to make. If you do try it, please let us know how it turns out.

4/7/08 8:12 am  
Anonymous Anonymous said...

We just had this for dinner tonight cooked in the slow cooker - yummo! Probably doesnt need any oil, we used some this time and wont next. Also, we started out ith just the 2 cups of stock and ended up adding a little more maybe an hour before serving. I guess that depends on your slow cooker and how thick you like your casserole. We will definately have this again in the slow cooker. A hit!

26/7/08 8:10 pm  
Anonymous Anonymous said...

Lovely recipe... I don't normally cook with wine but did with this recipe and the lasagne...lovely flavours..

14/8/08 10:13 am  
Anonymous Anonymous said...

A very good casserole. Will be making this for years to come. Thankyou

2/9/08 10:22 am  
Anonymous Anonymous said...

I made this tonight & it turned out beautifully, I had to add more stock & simmer for a lot longer as my beef was quite tough and I didn't add any wine, still turned out lovely served with rice & green beans

23/9/08 8:50 pm  
Anonymous Anonymous said...

Delicious! I used gravy beef instead of chuck steak and port instead of red wine as I didn't have any on hand. This casserole was magnificent and was cooked in a slow cooker.

28/9/08 10:43 pm  
Anonymous Anonymous said...

one of the best i have tried, looking forward to many more

26/10/08 7:24 pm  
Blogger Kathy said...

Great recipe! It's winter here right now and the gloomy grey skies make me crave comfort food just like this. The first time I made it I halved the quantities and made it for 2. We liked it so much that I made it again (full batch) when we had guests over today. I didn't have any brandy so I left that out but otherwise followed the recipe pretty closely and it turned out delicious both times. Thanks!

12/1/09 11:20 am  
Blogger ROGER said...

Hi chaps, I have always been interested in what cut of beef to use for this recipe, I've tried "stewing steak" but even after sealing (btw I don't believe sealing actually seals the meat, essential flavour / moisture still leaches out during cooking) and after a low heat long spell in the oven the meat is tasteless ... great flavour to the 'juice' but dull meat content, is there a cut of beef that retains it's flavour ? Many thanks anyone Roger

18/1/09 8:18 pm  
Blogger Leni24 said...

Just had to post a big huge thankyou for this recipe. Had the in-laws over and made this. I'm usually eager to please (as the mother-in law is a particularly great cook) and this nailed it! I couldn't get enough praise.

I followed every step up until everything comes together at which point I transferred everything from the pan to a deep casserole dish, cover it with lid and cook over low heat in the oven for just over two hours (stirring every so often). The gravy was amazing over potato mash and we just couldn't get enough! Thanks again :)

Tip: I found using good quality bacon from a good delicattessen makes this dish all the more superb!!

16/3/09 10:35 am  
Blogger Amanda and Debbie said...

Hi Roger

We like to use chuck steak in this casserole. We find that the meat itself is quite flavoursome. The flavour of meat is influenced by the animal's genetics, diet, processing etc. We suggest that you ask a knowledgeable butcher to recommend some beef with good flavour.

19/3/09 12:53 pm  
Blogger Unknown said...

I have tried several of your receipes and they have all been easy and really tasty!!! Do you have a receipe for meatloaf?

6/4/09 10:57 am  
Blogger Amanda and Debbie said...

Hi Kelly

We don't currently have a recipe for meatloaf, but it is on our to-do list.

6/4/09 11:33 am  
Anonymous Anonymous said...

This is the best stew recipe in existence. The flavour is absolutely superb. May you live to be 100 for giving this to the

Glen in Australia

27/5/09 9:53 pm  
Anonymous Anonymous said...

Hi,I have made this a few times now.The flavours are just devine,but I seem to have far too much liquid,I have tried adding less and tonight I tried to thicken it up a bit by adding more flour but it was still too runny.What am I doing wrong?

5/6/09 6:30 pm  
Blogger Unknown said...

This was delicious. I had to use beef stock but it still beautiful. The meat was very tender. Best of all, the kids loved it - another dish I can make for the whole family!

18/6/09 12:40 pm  
Blogger Amanda and Debbie said...

To the person whose casserole has too much liquid: Do you have the steam vent on the lid of the saucepan open? Do you simmer the casserole for at least 30 minutes with the lid off? It might be that you cook the casserole more gently than we do and therefore less of the liquid evaporates.

10/7/09 10:20 am  
Anonymous Anonymous said...

Hi Amanda and Debbie,

I was wondering if this could be baked in the oven instead of stewed on the stove top?

Thank you for your recipes! They are simply marvellous, haven't had a single failure yet following your instructions. I look forward to trying this one out.


1/9/09 11:29 pm  
Anonymous Anonymous said...

This was a hit with everyone!
I did make alot of alterations as there was some things I didn't have eg. used vegetable vegetta to replace stock used 3/4 cup of red wine only as didn't have brandy.
I added alot more flour as it seemed to be too watery.
Hubby is not a fan of many veg so only put carrot and onion.
Tomotoe soup instead of tom paste.
I didn't have time to cook everything prior so I put everything in a cassarole dish and put it in the oven on 200deg for about 2 hours.
Served with mash potatoe
Would definately make this again as even the fussy eaters had an empty plate!

23/9/09 9:15 pm  
Anonymous Anonymous said...

Hi, Can I use mutton instead of beef in this recipe? If so, is there any adjustment to be made to the recipe?

25/11/09 1:11 pm  
Anonymous Anonymous said...

Hi, What can I use to replace the red wine and brandy? I do not drink any alcohol. Thank you

2/1/10 7:35 pm  
Blogger Amanda and Debbie said...

For our suggested red wine and brandy substitutes, please see our above comment dated 2/8/07.

3/1/10 11:31 am  
Blogger Amanda and Debbie said...

To the person who asked about using mutton: We haven't tried using mutton in place of the beef, but we can see no reason why it wouldn't work. We don't think you'd need to make any other changes to the recipe.

2/2/10 1:48 pm  
Anonymous Angela said...

I will be making the casserole one day in advance, so may i ask the best re-heating method that you can suggested? reheat by oven? stove? microwave?
Thanks for sharing the recipe. I can't wait to cook this and let you know how it goes.

1/3/10 1:34 pm  
Anonymous Anonymous said...

This has to be one of the best beef casseroles I've tasted and made! I add a little more mushrooms though as we get lots of field mushrooms around our farm. Served on warm mash potato, with beans. Delish!

21/3/10 6:26 pm  
Anonymous Carlie. said...

I made this today and was really tasty. Didn't have any problems with too much liquid but in saying that I did add rice instead of mash which may have absorbed the liquid.

28/6/10 1:04 pm  
Anonymous Anonymous said...

beautiful, yummy and just absolutely scrumptious. i am not a good cook but following these step by step instructions made it so easy. I skipped all alcoholic ingredients and used 60mls balsamic vinegar and used 3 cups chicken stock instead.

2/12/10 1:45 pm  
Anonymous Macy said...

Yummy! I'd try this recipe sometime. Thanks!

3/4/11 9:54 pm  
Anonymous Anonymous said...

Hi i have made this recipe a heap of times and love it, do you have a good recipe for a steak & guiness stew?

3/5/11 3:40 pm  
Anonymous Babs said...

This was very nice for a winter evening. I left out the brandy as I had none and added a dash of thyme, oregano and sage along with the bay leaf. Delicious! I also used wholemeal flour to thicken, you don't need as much and its some compensation if you want a lower GI alternative (diabetes). I am definitely checking out your other recipes if they are still around! Thanks.

25/7/11 2:59 pm  

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