Traditional beef casserole

Simmered in red wine, this rich beef casserole is quintessential winter comfort food.

  • 2 hrs 20 mins cooking
  • Serves 4
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Serve with mash or creamy polenta for a truly satisfying meal.
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  • 2 bay leaves
  • 3 sprigs fresh thyme
  • 3 stalks fresh flat-leaf parsley
  • 1 kilogram chuck steak, excess fat trimmed, cut into 3cm cubes
  • 2 tablespoon plain flour
  • 2 tablespoon olive oil
  • 1 medium (150g) brown onion, chopped
  • 2 medium (240g) carrots, halved, sliced thickly
  • 2 (300g) celery stalks, trimmed, sliced thickly
  • 2 clove garlic, crushed
  • 1 cup (250ml) dry red wine
  • 1 cup (250ml) beef stock
  • 400 gram can diced tomatoes
  • 2 tablespoon chopped flat-leaf parsley


  • 1
    Preheat oven to 160°C (140°C fan-forced). Make a bouquet garni by tying together bay leaves, thyme and parsley with kitchen string, set aside. Toss beef in seasoned flour until well coated, shake away excess flour.
  • 2
    Heat 2tsp of oil over medium-high heat in a large casserole dish. Cook half the beef, turning, until browned on all sides. Remove from dish. Repeat with another 2tsp of oil and remaining beef.
  • 3
    Add remaining oil to the same dish and cook the onion, carrot and celery over medium heat, 2 minutes, or until browned lightly. Add garlic and cook, stirring, 1 minute, or until garlic is aromatic.
  • 4
    Add wine to the dish and bring to the boil over medium-high heat. Cook, stirring, until the wine is reduced by about half.
  • 5
    Return all the beef and any juices to the dish with the stock, tomatoes and bouquet garni, stir to combine. Bring to the boil. Cover and place in oven for 2 hours or until meat is very tender. Remove bouquet garni. Serve casserole sprinkled with parsley and accompanied by mashed or boiled potatoes, if desired.

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