Name: Country beef and vegetable casserole
Prep time: 15 min
Cook time: 135 min
Total time: 150 min
Yield: 6
Ingredients: 2 tablespoon olive oil; 1 onion, thickly sliced; 3 clove garlic, crushed; 750 gram chuck or blade steak, trimmed, cut into cubes; 30 gram butter; 1/4 cup plain flour; 2 cup red wine; 1 cup beef stock; 1 cup water; 1/4 cup tomato paste; 2 potatoes, peeled, coarsely chopped; 2 carrots, peeled, coarsely chopped; 2 sticks celery, trimmed, coarsely chopped; 1 tablespoon chopped rosemary; 150 gram button mushrooms, halved; 1/4 cup coarsely chopped parsley; crusty bread, to serve

Country beef and vegetable casserole

Serves 6

Prep

15M

Cook

2H 15M

Total

2H 30M

Skip to Recipe

Ingredients

2 tablespoon olive oil

1 onion, thickly sliced

3 clove garlic, crushed

750 gram chuck or blade steak, trimmed, cut into cubes

30 gram butter

1/4 cup plain flour

2 cup red wine

1 cup beef stock

1 cup water

1/4 cup tomato paste

2 potatoes, peeled, coarsely chopped

2 carrots, peeled, coarsely chopped

2 sticks celery, trimmed, coarsely chopped

1 tablespoon chopped rosemary

150 gram button mushrooms, halved

1/4 cup coarsely chopped parsley

crusty bread, to serve

Method

1.Preheat oven to 160°C.

2.In a large heavy-based saucepan, heat half oil on medium. Saute onion and garlic 2-3 minutes until golden and tender. Transfer to a large casserole dish.

3.In same pan, heat remaining oil. Cook beef in 2 batches for 2-3 minutes until browned. Add to onions.

4.Melt butter in same pan. Add flour. Cook, stirring, for 1 minute. Remove from heat. Gradually stir in combined wine, stock, water and paste. Return to heat. Cook, stirring, until sauce boils and thickens. Simmer 3 minutes.

5.Add potatoes, carrots, celery and rosemary to casserole. Pour over hot sauce. Bake, covered, for 1 hour.

6.Mix through mushrooms. Bake, uncovered, for a further 45-60 minutes until beef is tender. Stir through parsley. Serve with crusty bread.

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

Instagram Facebook

Ingredients

Method

Related stories

About your privacy