Comforting, Delicious & Easy To Make Red Wine Beef Casserole.
Casseroles are easy to mess up without even realising it. In this recipe, get the tips to perfect it every time to create the perfect texture, sauce and flavour. This casserole recipe is easy, relatively cheap and fun to make. It’s also a wonderful, comforting, warming dish that can be eaten all year round.
I never liked casseroles as a kid until I started cooking professionally and experimenting with different techniques and flavours. You won’t be disappointed with this casserole recipe.
Ingredients
- 1 Tbsp (20ml) - Olive Oil
- 1.4kg (3lbs) - Beef Bolar Roast, Large Diced (See Notes Below)
- 70g (2.4oz) - Plain (All Purpose) Flour
- 3 - Brown (Yellow) Onions, Quartered, Roots Intact
- 3 - Carrots, Washed & Thickly Sliced
- 3 - Celery Ribs, Washed & Thickly Sliced
- 6 - Garlic Cloves, Crushed
- 5g (0.3oz) - Thyme
- 1 Cup (250ml) - Red Wine or Beef Stock (See Notes Below)
- 2 ½ Tbsp (35g) - Concentrated Tomato Paste
- 2 ½ Tbsp (50ml) - Balsamic Vinegar
- 1 Litre (4 Cups) - Beef Stock
- 3 - Dried Bay Leaves (Optional)
- Seasoning To Taste
- Flat Leaf Parsley, Roughly Chopped To Garnish
Instructions
- Preheat oven to 180°c - 350°f.
- Place the diced beef into a large mixing bowl with the plain (all-purpose) flour and mix to combine, shaking off any excess flour. Place on a plate.
- Place a large high rimmed pan or pot over high heat. Add in 1 Tbsp (20ml) of olive oil and sear the floured beef in batches for 4-5 minutes or until golden all over and a slight crust has formed. Remove and set aside.
- Reduce heat to medium-high, add in the remaining olive oil along with the onions, carrots, celery garlic and thyme. Saute for 3 minutes, mixing regularly.
- Add in the wine or beef stock (see notes) and deglaze for 1 ½ minutes, season to taste and mix well.
- Add the seared beef back in along with the balsamic vinegar and stock, check for seasoning, adjust accordingly, mix well and bring to a simmer. Place on a lid or wrap the pan or pot in foil if you don't have a lid, transfer it to the preheated oven and braise for 1 ½ hours. Remove the lid after 1 ½ hours and allow it to braise uncovered for a final 30 minutes before removing it from the oven.
- Serve in bowls, plates or whatever you like, garnish with chopped flat-leaf parsley. Dig in.
Nutrition Guide
The above nutrition guide is based on daily averages and is calculated for a single portion.
Recipe Notes
Red Wine Beef Casserole Storage Instructions
To store, place the casserole in the fridge for up to 5 days and in the freezer for 6 months, both held in an airtight container. Allow to thaw in the refrigerator overnight before reheating from frozen.
Red Wine Beef Casserole Reheating Instructions
To reheat, place the casserole into a pot over medium-high heat and bring the sauce to a simmer. Once simmering, place on a lid and let it continue to simmer for 10 minutes, ensuring the beef is hot throughout. Alternatively, it can be reheated in the microwave in bursts, mixing between each one.
Alcohol Notes
Like all my recipes, if any contain alcohol, there are always substitutes. For this recipe, the red wine can be substituted with beef stock. There is beef stock already in this recipe, but don’t use less since it’s being swapped. The initial addition is to deglaze the pan and create a base foundation.
Watch How To Make The Recipe
What's The Difference Between Casserole & Stew?
There isn’t much difference between a casserole and a stew. The main difference is that casserole is cooked in a casserole dish, which is where the name comes from. A stew is technically the same thing and can be cooked in a casserole dish, but what makes a stew a stew?
A stew is supposedly cooked on the stovetop with a lid on, allowing it to braise with direct heat. A casserole is cooked in the oven with indirect heat, making the meat extremely soft and melting in your mouth. Long story short, they’re nearly identical, with very minor differences.
What Is Beef Bolar Blade Roast?
Beef bolar blade roast is from the shoulder blade of a cow. It’s a very versatile and flavoursome cut, and due to it being a heavily worked part of the cow with lots of connective tissue, it requires longer cooking times. This makes it perfect for casseroles/stews and long braised dishes; however, in saying that, it can also be sliced into steaks and grilled on the bbq and even pan-fried.
Around the world, there are a few different names for which beef bolar blade is called. It also goes by the terms beef shoulder top blade steak, book steak, breakfast steak and butler steak (similar to flat iron steak). If you have trouble sourcing this ingredient, chuck steak is an excellent alternative as it’s from the same part of the cow, just a little closer to the neck.
Did You Like This Recipe?
Please take a second to leave a comment and rating below, and ill get back to you as soon as possible.
I made this casserole last Monday, absolutely loved it, the meat was so tender and the flavour was fantastic, will definitely make it again
Happy to hear Kathryn. So glad you enjoyed the recipe. Thank you!
Normally, I don’t post comments, but this recipe is so good that I felt Ishould congratulate Chef Jack Ovens for sharing it with us. My family loves it.
Thank you, Paul. I really do appreciate it. Glad you and the family enjoyed it.
Looking good so far, I assume the tomato paste goes in with balsamic but it’s not mentioned beyond the ingredients list?
Thank you, Ed. I will get this updated on the site.
The best beef casserole I have ever made! Thank you Jack this will be on repeat over Winter with some crusty bread !!
I really appreciate that. Great to hear you enjoyed it. Thank you.
Could this be made in a slow cooker? Thanks.
It definitely can.