Beef in Red Wine
Beef casserole in red wine sauce
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.
Notes
Leftovers of this Beef in Red Wine mixture would be perfect to made into pies to enjoy as another meal and can even be frozen.