Red Wine Beef Casserole

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5 from 2 votes

Prep Time: 20

Cook Time: 1 45

Total Time: 2 5

Calories: 522kcal

Servings: People

Metric - Imperial

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 wine (or beef stock) and deglaze for 1½ minutes, seasoning to taste and mixing well.
Add the seared beef back in along with the balsamic vinegar and stock. 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 1½ hours. Remove the lid and braise uncovered for a final 30 minutes before removing from the oven.
Serve in bowls or plates, garnished with chopped flat-leaf parsley. Dig in.

Chef's Tips

Don't skip searing the beef in batches — crowding the pan drops the temperature and steams the meat instead of browning it, and that crust is where a lot of the casserole's flavour comes from.

Scrape up all the browned bits from the bottom of the pan when you deglaze with the wine — that's concentrated flavour that would otherwise get left behind.

Let the final 30 minutes uncovered do its job — this is what reduces and thickens the sauce into a proper gravy-like consistency, rather than staying thin.

Storage & Reheating

To store, place the casserole in the fridge for up to 5 days or in the freezer for up to 6 months, both in an airtight container. Allow to thaw in the fridge overnight before reheating from frozen. To reheat, place the casserole into a pot over medium-high heat and bring the sauce to a simmer. Once simmering, cover with a lid and let it continue to simmer for 10 minutes, ensuring the beef is hot throughout. Alternatively, reheat in the microwave in bursts, mixing between each one.

Serving 550gCalories 522kcalCarbohydrates 19.8gProtein 53.7gFat 21gSaturated Fat 7.2gPolyunsaturated Fat 1.36gMonounsaturated Fat 11.21gTrans Fat 0.5gCholesterol 135.3mgSodium 526.4mgPotassium 1271.9mgFiber 2gSugar 4.7gVitamin A 179.43IUVitamin C 7.6mgCalcium 81.4mgIron 7.1mg