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.
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. © exclusivelyfood.com.au
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. © www.exclusivelyfood.com.au