Beef and red wine casserole

Let that rich and inviting aroma permeate your house as it cooks.

  • 4 hrs cooking
  • Serves 6
  • Print
Try this homely beef and red wine casserole, served on fresh fettuccine pasta, with mashed potato, pommes anna or crusty bread.


Beef and red wine casserole
  • 250 grams speck or pancetta, chopped
  • 1 medium (150g) brown onion, chopped
  • 1 medium (120g) carrot, chopped
  • 2 trimmed (200g) stalks celery, sliced
  • 4 cloves garlic, peeled, sliced
  • 10 (250g) French shallots, peeled, halved
  • 2 tablespoons duck fat (see Michele's tips)
  • 2 kg stewing beef, trimmed, cut into 6cmpieces (see Michele's tips)
  • ⅓ teaspoon ground cinnamon
  • 1 bay leaf
  • ¼ cup (80ml) brandy
  • 2 whole cloves
  • 2 strips orange rind
  • 2 cups (500ml) red wine
  • 2 cups (500ml) beef stock
  • 2 bunches baby carrots, trimmed,scrubbed
  • 1 tablespoon chopped fresh curly parsley


Beef and red wine casserole
  • 1
    Preheat oven to 170°C (150°C fan-forced).
  • 2
    Heat a large cast iron casserole over medium heat. Cook the speck, stirring occasionally, for 5 minutes or until fat has rendered and speck is golden brown. Add onion, carrot, celery, garlic and shallots; cook, stirring occasionally, for 10 minutes or until vegetables have softened.
  • 3
    Meanwhile, heat duck fat in a large frying pan. Cook beef in batches until well browned all over, transferring beef to casserole as you go. When all beef is browned, add brandy to frying pan; bring to the boil, scraping dark pieces from base of pan. Pour liquid into casserole; stir to combine beef and vegetables.
  • 4
    Add bay leaf, cinnamon, cloves, rind, wine and stock. Cover with a tight-fitting lid, then wrap a sheet of foil around the lid area to ensure the dish is well sealed.
  • 5
    Cook beef for 3 hours. Remove from oven. Add carrots; cover. Cook for a further 30 minutes or until beef and carrots are tender. Season; sprinkle with parsley.
  • 6
    Serve beef with Potatoes Anna|target="_blank") and Peas with Onion and Lettuce or mashed potato and steamed greens, if you prefer.

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