Beef in Red Wine is a casserole of tender slow cooked cubed beef with vegetables in a rich tomato and red wine sauce, serve it with creamy mash, polenta, over pasta or just with crusty bread.

Long slow cooking is perfect on those cooler Autumn and Winter days and this Beef in Red Wine would be lovely enjoyed with a glass of your favourite red wine. Cooked in the oven or the slow cooker once the dish is put together the slow cooking works it’s magic leaving your afternoon free.

Packed with vegetables that you can change to your liking to whatever you have on hand.

Beef in Red Wine

Beef casserole in red wine sauce

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Prep Time 30

Cook Time 3

Total Time 3 30

Course Main Course

Servings 6

Ingredients

2 Tbsp Olive Oil
1 Onion, diced
1 Large Carrot, diced
3 Stalks Celery, diced
1/2 Red Capsicum, diced
1 Small Eggplant, diced
200 gm Button Mushrooms, halved
2 tsp Garlic, crushed
100 gm Bacon, diced
750 gm Diced Beef
2 Tbsp Plain Flour
1 Tbsp Worcestershire sauce
1 Cup Red Wine
1 Can Crushed tomatoes
1 Cup Beef stock
3 Tbsp Tomato paste
3 Dried Bay leaves
1 tsp Dried Basil
Salt and Pepper to taste

Instructions

Cook onion, celery, carrot, capsicum and eggplant in oil 3-4 minutes.
Add garlic, mushrooms and bacon and cook a further 3-4 minutes, remove from pan and set aside.
Put beef, flour, salt and pepper in a plastic bag and toss to coat the meat in the flour.
In the same pan cook beef in oil until browned, adding a little extra oil if needed.
Add tomatoes, wine, stock, sauce, tomato paste, bay leaves and basil, stir until combined, bring to the boil.
Return the vegetables and bacon to the pan, cover and cook in oven at 160C for 2 1/2 to 3 hours or until beef is tender.
You could also transfer to a slow cooker and cook on low for 7-8 hours or high for 4-5 hours.
Stir 2-3 times over the cooking time.
Remove the bay leaves and serve with mash, polenta or pasta.