Recipe Slow-cooked beef & red wine casserole : Hearty Dishes and Tasty

Recipe Slow-cooked beef & red wine casserole : Delicious Food and Enjoy a Night Under the Stars – One dish that is suitable for breakfast is a casserole. This potato casserole is easy, delicious, and can provide the nutrients your body needs to be more energized throughout the day. Its unique taste and large portion will certainly add to the delicacy of this one menu. For those of you who are curious about the menu of this unique casserole, let’s see what!. This Recipe Slow-cooked beef & red wine casserole has been designed to be as simple and easy as possible to put into practice. With 0:20 prep, 4 serving, Capable cooks level.

With the weather outside staying cold, we’re spending more time indoors. So why not snuggle up with some heart-warming comfort food? These winter warmers are packed with slowly developed rich flavours. Your family or guests will be coming back for seconds, and they’ll never guess how easy the recipes are!


  • 6 pieces (about 1kg) gravy beef, halved
  • 2 tablespoons plain flour
  • 1/4 cup olive oil
  • 1 large brown onion, chopped
  • 3 medium carrots, thickly sliced diagonally
  • 3 celery stalks, thickly sliced diagonally
  • 2 garlic cloves, thinly sliced
  • 1/2 cup red wine
  • 1 1/2 cups Massel beef stock
  • 400g can diced tomatoes with oregano and basil
  • 2 medium zucchini, thickly sliced diagonally
  • 2 teaspoons fresh thyme leaves
  • Mashed potato, to serve


  • Step 1
    Preheat oven to 150C (130C fan-forced). Toss beef in flour to coat, shake off excess. Heat 1 tablespoon oil in a large heavy-based flameproof casserole dish over medium-high heat. Add half the beef. Cook for 3 to 4 minutes each side or until browned. Transfer to a plate. Repeat with half of the remaining oil and the remaining beef. Transfer to a plate.
  • Step 2
    Heat remaining oil in dish. Add the onion, carrot and celery. Cook, stirring, for about 5 minutes or until onion has softened. Add garlic. Cook, stirring, for about 1 minute or until fragrant. Add wine. Simmer for 2 minutes or until reduced by half. Add stock, beef and tomato. Cover. Bring to the boil.
  • Step 3
    Bake for 2 hours. Add the thickly sliced zucchini. Bake for about another hour or until beef is tender. Stir in thyme. Season to taste with salt and pepper.
  • Step 4
    Serve with mashed potato.

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