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.
Red Wine Beef Casserole
Ingredients
- 30 ml Olive Oil Divided
- 1.4 kg Beef Bolar or Chuck Steak Diced
- 70 g Plain Flour All Purpose
- 3 Brown (Yellow) Onion Chopped
- 3 Carrots Sliced or Diced
- 3 ribs Celery Sliced or Diced
- 6 Garlic Cloves Crushed
- 5 g Thyme
- 250 ml Dry Red Wine
- 45 g Concentrated Tomato Paste
- 37.5 ml Balsamic Vinegar
- 1 litre Beef Stock
- 3 Dried Bay Leaves Optional
- Salt & Pepper To Taste
- Flat Leaf Parsley Chopped
Method
- Preheat the oven to 180°C (350°F).
- Place the diced beef into a large mixing bowl with the plain 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 half the 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 the heat to medium-high, add the remaining olive oil along with the onions, carrots, celery, garlic, and thyme. Sauté for 3 minutes, mixing regularly. Add the tomato paste and cook for 1 minute, stirring constantly, to cook out the rawness and deepen the colour.
- Add the wine (or beef stock) and deglaze for 1 ½ minutes, seasoning to taste and mixing well.
- Add the seared beef back in along with the balsamic vinegar, stock, and bay leaves. Check the seasoning, adjust accordingly, mix well, and bring to a simmer. Cover with a lid, or wrap the pan or pot in foil if you don't have one, and transfer to the preheated oven. Braise for 1 ½ hours. Remove the lid and braise uncovered for a final 30 minutes before removing from the oven.
- Discard the bay leaves. Serve in bowls or plates, garnished with chopped flat-leaf parsley. Dig in.
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.
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