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–+ servings

Oven Baked Beef, Mushroom & Red Wine Casserole

The ultimate winter warmer! So rich, comforting and flavoursome. It freezes beautifully, too!
Prep time: 20 mins
Cook time: 2–3 hours
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Servings 4

Ingredients
  

  • 600 g beef steak diced (chuck or oyster blade work well)
  • 2 tablespoons plain flour optional
  • sea salt & cracked black pepper
  • 2 tablespoons extra virgin olive oil plus extra
  • 1 brown onion or leek, diced
  • 2 cloves garlic finely chopped
  • 1 carrot chopped
  • 2 celery sticks chopped
  • 400 g canned crushed cherry tomatoes
  • 2 tablespoons tomato paste
  • 3/4 cup red wine shiraz or cab sav
  • 3/4 cup beef stock
  • 2 cups mushrooms chopped
  • 1/2 cup parsley leaves chopped

Instructions
 

  • Preheat the oven to 180°C conventional (160°C fan-forced).
  • Toss the beef chunks in the plain flour, salt and pepper. If you want to keep it gluten free, just sprinkle the beef with salt and pepper and leave the flour out.
    600 g beef steak, 2 tablespoons plain flour, sea salt & cracked black pepper
  • Heat the olive oil in a medium ovenproof frying pan or saucepan over medium heat. Add the beef in batches and brown for a few minutes each side. Remove and set aside.
    600 g beef steak, 2 tablespoons extra virgin olive oil
  • Add more olive oil to the pan and cook the onion or leek for 2–3 minutes. Add the garlic, carrot and celery and sauté for about 3–4 minutes, stirring.
    1 brown onion, 2 cloves garlic , 1 carrot, 2 celery sticks, 2 tablespoons extra virgin olive oil
  • Return the beef back to the pan and add the canned tomatoes, tomato paste, red wine and beef stock. Stir to combine.
    600 g beef steak, 400 g canned crushed cherry tomatoes, 2 tablespoons tomato paste, 3/4 cup red wine, 3/4 cup beef stock
  • Place the pan in the oven with the lid on for 30 minutes. Remove and add the chopped mushrooms, stir and return to the oven. Reduce the heat to 160°C conventional (140°C fan-forced) and remove the lid. Cook for about 1.5 hours. Give it a stir every now and then and feel free to add a little water or more stock if it’s reducing too much. Depending on your oven, it might need 1.5–2.5 hours. Just check the meat as you go and when it’s starting to break apart easily with a fork, it’s ready!
    2 cups mushrooms
  • Remove from the oven and add the chopped parsley. Serve on pasta, mashed potato, zoodles, polenta or canned beans – whatever you desire!
    1/2 cup parsley leaves

Keywords

Dinner, One Pot
Beef, Dairy Free, Egg Free, Nut Free
Allergen Dairy-free, Egg-free, Nut-free
Protein Beef
Category One-pot
Member Free