As the weather cools, there’s nothing more satisfying than tucking in to a hearty stew or casserole. There’s just something so warming and comforting about these slow-cooked classics – and we can’t get enough of this beef casserole. It’s packed full of tender vegetables, flavourful herbs and red wine that adds a richness the whole family can enjoy.
Ingredients
Method
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.
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.
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.
Add wine to the dish and bring to the boil over medium-high heat. Cook, stirring, until the wine is reduced by about half.
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.
You’ll need these …
Other serving ideas
As well as mashed or boiled potatoes, you could serve this beef casserole with creamy polenta for a truly satisfying meal.
Or, if you’re looking for more beef casseroles inspiration, we’ve pulled together our best beef recipes for cold, rainy winter days. There’s everything from beef bourguignon to beef casserole with cheesy herb dumplings and a side of mash or greens. Rug up and dig in!
Do you have to sear beef before making a casserole?
Cooking or searing beef before you make a casserole adds flavour and colour to the dish but not all recipes include it in the method. For example, this slow-cooker beef, mushroom and red wine stew, which takes 8 hours in a slow-cooker. This is because technically, you don’t need to sear or pre-cook beef as the long cooking time ensures it is cooked all the way through. But it does depend on the recipe, so keep in mind that any variation could lead to a different result when you dish up.
How do you add more flavour to beef casserole?
The ingredients in a beef casserole should combine to add depth of flavour, particularly herbs, seasoning and elements like wine. So keep that in mind when you’re checking your pantry and making shopping lists.
The cooking time is also important for adding flavour to a beef casserole, as well as other casseroles and stews. Recipes that call for longer cooking times allow the flavour to develop – although it’s still important to follow the instructions and not leave it too long.
What is the best beef for casserole?
Chuck steak is used in this recipe and is a popular option for casseroles and other slow-cooked dishes because of its balance of meat and fat, as well as its high gelatin content. This adds a richness and thickness to stews and casseroles as it’s released during the slow cooking times. It’s also affordable compared to more prime cuts such as rump or sirloin steak.
Different cuts of beef have different flavour profiles and qualities, so refer to the recipe if that’s where you’re starting. Or, ask your local butcher as they’ll know what meat is available when you’re there.
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