Beef and Red Wine Casserole

Prep Time
Cook Time
Ready In

Recipe: #37152

June 25, 2021

Categories: Beef Casseroles

"From our weekday newspaper The West Australian."

Original is 6 servings


  • Serving Size: 1 (384.5 g)
  • Calories 371.4
  • Total Fat - 18.3 g
  • Saturated Fat - 4.5 g
  • Cholesterol - 108.3 mg
  • Sodium - 441.5 mg
  • Total Carbohydrate - 13.6 g
  • Dietary Fiber - 3.2 g
  • Sugars - 4.8 g
  • Protein - 36.8 g
  • Calcium - 58 mg
  • Iron - 4.1 mg
  • Vitamin C - 14.4 mg
  • Thiamin - 0.3 mg

Step by Step Method

Step 1

Preheat oven to moderate, 180°C.

Step 2

Toss meat in seasoned flour, shaking off excess.

Step 3

Heat 2 tablespoons oil in a large flameproof casserole dish on high and brown meat in 3 batches for 3-4 minutes and then transfer meat to plate.

Step 4

Heat remaining oil in same casserole dish on medium and saute carrot, celery, onion and garlic for 3-4 minutes, until the onion is tender and return meat to casserole and stir in stock, tomatoes and wine, add thyme and bay leaves and season to taste and bring to boil, stirring.

Step 5

Transfer casserole to the oven and cook, covered, for 1 hour, then uncover and cook a further 30 minutes, until meat is very tender.


No special items needed.

2 Reviews


I did everything according to the recipe except I used red wine vinegar. We enjoyed this for supper tonight. I, too, looked up a recipe for seasoned flour and used it. We were little piggies and ate most of it.


(11 Nov 2021)


This is delicious! I looked up a recipe for "seasoned flour", as I was just going to salt and pepper it, but instead added lots of stuff. This is more of a stew or soup than a casserole. I made some noodles and served this with noodles. I will do this as a soup next time and add some green beans and maybe corn, as well as smaller noodles or barley for a great soup. Perfect winter meal, although we enjoyed this when it is 96 degrees!!


review by:
(23 Aug 2021)

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