Are you tired of making the same old beef stew for dinner? Look no further than this delicious Beef and Red Wine Casserole recipe. I guarantee this dish will leave your taste buds dancing with joy.
The combination of tender chunks of beef, bacon, carrots, and sweet potatoes bathed in a rich red wine sauce is pure perfection. And don’t worry if you’re not a sommelier, any bottle of red wine will work for this recipe. Trust me; the wine eventually helps to break down the tough cuts of meat like beef chuck, resulting in absolute tenderness.
This recipe is inspired by Julia Child’s Boeuf Bourguignon recipe, but with some unique twists that give it some Italian flare while remaining true to the French braised beef tradition. So, make yourself comfortable, grab a glass of red wine (for drinking and cooking!), and let’s get started on this Beef and Red Wine Casserole journey.
Why You’ll Love This Recipe
Are you tired of making the same old beef stew every time you need a comforting and hearty meal? Look no further than this Beef and Red Wine Casserole recipe! Trust me, once you try it, you’ll never go back to your old recipe.
Firstly, the rich and savory flavor of the red wine sauce is truly irresistible. The acid present in the wine eventually helps to break down tough cuts of meat like beef chuck as it slow-cooks, resulting in melt-in-your-mouth tenderness that will leave you wanting more.
Additionally, this casserole includes a variety of nutritious veggies such as peas, carrots, sweet potatoes, and regular potatoes that not only bring a pop of color but also add extra layers of texture to the dish. The bacon bits also provide a crispy contrast to the tender meat.
Furthermore, this recipe offers plenty of opportunities for substitutions and variations. You can swap out the beef for rump steak or flatiron steak, add mushrooms or even chestnuts for added flavor, or replace some of the water with cranberry juice for an unexpected twist. The sky’s the limit with this versatile dish!
Lastly, this Beef and Red Wine Casserole is extremely easy to prepare. Simply brown the beef with garlic and onion before adding your veggies and red wine sauce. Let it all simmer in a Dutch oven or slow-cooker until perfectly cooked. The result is an indulgent and sophisticated dinner that your whole family will love.
So what are you waiting for? Try this recipe tonight and watch as everyone at your dinner table asks for seconds!
- 2 pounds of beef stew meat (trimmed cut)
- 1 sweet potato, peeled and cut into cubes
- 4 potatoes, peeled and cut into cubes
- 2 carrots, peeled and sliced
- 4 garlic cloves, minced
- 4 slices of bacon, chopped
- 1 cup of frozen peas
- 1 tablespoon of cornflour
- Salt and black pepper to taste
For the wine sauce recipe:
- 1 bottle of red wine (use a good quality wine for best results)
- 1 tablespoon of tomato paste
- 1 tablespoon of Worcestershire sauce
- 2 cups of beef broth
- 1 tablespoon of unsalted butter
- 2 tablespoons of olive oil (divided)
Note: You can also use beef chuck, rump steak or flatiron steak for this recipe.
The Recipe How-To
Here’s how to make this hearty and delicious Beef and Red Wine Casserole:
Step 1: Brown the Beef
First, heat up some olive oil in a large Dutch oven over medium-high heat. Add 2 pounds of trimmed beef chuck, cut into bite-sized cubes. Cook until browned all over, about 5-7 minutes. Use a slotted spoon to transfer the beef to a plate.
Step 2: Sauté the Vegetables
In the same pot, add some diced bacon and cook until crispy. Use a slotted spoon to remove the bacon from the pot and set it aside with the beef. Next, add more olive oil to the pot along with some diced onion, diced carrot, diced sweet potato, and minced garlic. Sauté until the vegetables are soft and fragrant, about 5 minutes.
Step 3: Add Red Wine and Broth
Pour in 1 cup of red wine and scrape up any browned bits from the bottom of the pot with a wooden spoon. Bring to a boil and let it reduce slightly for about 2-3 minutes. Then add 4 cups of beef broth, 2 tablespoons of tomato paste, and 1 tablespoon of Worcestershire sauce to the pot.
Step 4: Simmer for Hours
Add back in the browned beef, along with any accumulated juices, as well as some sliced mushrooms and frozen peas. Bring everything to a boil, then reduce heat to low and let simmer for at least 2 hours (or up to 4), until the beef is tender and the flavors have melded together.
Step 5: Thicken the Sauce
If you prefer a thicker sauce, mix together 1 tablespoon of cornstarch with some water in a small bowl until smooth. Stir this slurry into the casserole and let it simmer for an additional 10-15 minutes, until the sauce has thickened.
Step 6: Serve and Enjoy!
Taste and adjust seasoning with salt and pepper as needed. Garnish with chopped fresh parsley and serve over mashed potatoes or with crusty bread on the side. This Beef and Red Wine Casserole is a perfect meal for a cozy night at home or as a crowd-pleasing dish for entertaining.
Substitutions and Variations
Don’t fret if you don’t have all the ingredients on hand for this beef and red wine casserole recipe. There are several substitutions you can make that still yield a delicious, hearty dish.
Firstly, feel free to swap out the peas and carrots for other vegetables you have on hand, such as green beans or bell peppers. If you’re looking for a heartier texture, consider adding diced sweet potato or potato to the mix.
In terms of the meat, while rump steak is ideal, you can also use other cuts like beef chuck or flatiron steak to save some money. Even tougher cuts of meat like stew beef can work well in this recipe if slow cooked long enough to tenderize.
For those who prefer a richer sauce, try adding a tablespoon of tomato paste or Worcestershire sauce in with the red wine and beef broth mixture. Want more complexity in your flavors? Adding bacon or chestnut into the mix will add an interesting depth of flavor to the dish.
If you’re looking to switch things up completely, consider giving this recipe an Italian twist by swapping the red wine with cranberry juice and using mushrooms instead of peas and carrots. Follow Julia Child’s boeuf bourguignon recipe for another classic French beef stew variation.
Whether sticking closely to the original recipe or making some creative substitutions, there is no doubt that every version of this wine beef casserole will warm your soul and fill your belly with comfort.
Serving and Pairing
This beef and red wine casserole recipe is truly a comforting dish that’s perfect for fall and winter evenings. After slow cooking, the beef becomes tender, while the red wine sauce blends and enriches all the flavors in the dish. One of my favorite things about this casserole is that it’s versatile; it can be enjoyed in various ways, depending on what you pair it with.
I suggest serving the beef casserole with a side of roasted potatoes or mashed sweet potato to balance out the bold flavors of the red wine sauce. You can also serve it with a simple green salad dressed with a vinaigrette to add some freshness to the meal.
As for pairing with wine, I recommend sticking to full-bodied red wines such as Cabernet Sauvignon, Bordeaux, or Shiraz. These wines will help amplify the rich flavors of this dish and complement the beef’s meaty texture.
If you’re looking for something non-alcoholic to drink, opt for sparkling water or a fruity cranberry juice cocktail. Both options provide refreshing sips that won’t overpower the dish’s flavors.
No matter how you choose to enjoy this delicious beef and red wine casserole recipe, I guarantee that its hearty richness will leave you feeling full and satisfied.
Make-Ahead, Storing and Reheating
When it comes to beef and red wine casserole, making it ahead of time can actually enhance the flavors. I recommend preparing the casserole up to two days in advance and then reheating it when you’re ready to serve.
To make sure the casserole stays fresh, store it in an airtight container in the refrigerator. You can also freeze portions of the casserole for later use; just be sure to thaw it out completely before reheating.
When reheating the beef and red wine casserole, gently heat it over low to medium heat on the stovetop, stirring occasionally. You can also reheat the dish in the oven at a low temperature until warmed through.
If you find that your casserole is too thick, simply add additional beef broth or water to thin it out. And don’t worry about losing any flavor during the reheating process; all of those rich flavors will still be present in each savory bite.
Tips for Perfect Results
To make your beef and red wine casserole recipe turn out perfectly, I have some helpful tips that will elevate your cooking skills. Here are my tips:
1. Choose the right cut of beef
To ensure tender beef, it is essential to choose the right cut of meat. Opt for cuts that are high in collagen, such as chuck or rump steak. These tough cuts turn tender and juicy when slow-cooked.
2. Brown the beef properly
For maximum flavor, you need to brown the beef properly before adding it to the casserole. This technique seals in the juices and creates layers of color and flavor.
3. Cook low and slow
Low and slow cooking is a must for this dish. Set your oven to at least 350°F (175°C) and cook the casserole for about 2-3 hours until the beef is fork-tender.
4. Add wine at the right time
Adding red wine too soon can cause the acid present in wine to turn the meat tough. To avoid this, add red wine after browning your beef or once you’ve already added your broth or tomato paste.
5. Thicken casserole with cornflour
Cornflour is an excellent way to thicken your casserole without altering its flavor. Dissolve cornflour in cold water and stir into the casserole during the final hour of cooking to create a rich, velvety texture.
6. Refrigerate overnight before serving
Letting your casserole sit overnight in the fridge allows all the flavors to meld together beautifully, making it even more delicious than freshly made.
By following these tips, you can create a flavorful, hearty beef and red wine casserole that will be a hit with your family and friends.
Now let’s answer some frequently asked questions about this beef and red wine casserole recipe. Making a stew can be intimidating, but with the right methods and ingredients, it can turn out to be a delicious meal that you can enjoy with your loved ones. Therefore, take a look at these FAQs to help you troubleshoot any question or doubts you may have before making it.
What red wine is best for beef casserole?
When it comes to pairing a wine with beef stew, the full-bodied red wines are your go-to. These wines boast a deep and bold flavor profile with strong tannins to complement the hearty taste of beef. Malbec and Cabernet Sauvignon are top contenders for the all-time favorite red wines with beef dishes. Other great options are the French Bordeaux and Syrah, which provide a punchy and peppery flavor that balances with the robust taste of beef. The perfect wine for meat lovers!
What does cooking with red wine do for beef?
When it comes to cooking, wine can be a versatile ingredient. Its acidity can help to tenderize meat and it can provide a range of flavors that can enhance a dish. By creating a marinade based on wine, it can also help to keep meat, poultry, or seafood moist while cooking.
What’s the difference between beef casserole and Beef Bourguignon?
Beef stew and beef Bourguignon differ in their use of wine, as the latter always contains Burgundy wine while the former may or may not include any type of wine. Traditional beef stew recipes, such as Instant Pot Beef Stew, can be made without wine or with wine from any region.
Why do you add red wine to beef stew?
Pairing wine with beef stew can enhance the overall taste of the dish. The acid found in red wine can contribute to the tenderization process of a tough cut of meat like beef chuck. As the stew cooks, the wine’s acidity aids in breaking down the meat to a more tender state. The process of cooking also allows for flavor concentration, as the liquid slowly evaporates, intensifying the rich flavors present in the stew.
Should I brown beef before casserole?
When preparing a dish that requires ground beef, such as chili, beef stew, or meat sauce, taking the time to brown the meat beforehand can enhance the overall flavor and appearance of the final product. The browning process creates a caramelized crust on the exterior of the meat, which adds a deep richness to the dish.
In conclusion, this beef and red wine casserole recipe is a perfect meal for any occasion. It’s hearty, flavorful, and pairs well with many different side dishes. With the help of slow cooking, even tough cuts of meat become melt-in-your-mouth tender.
The red wine sauce adds a complex depth of flavor to the dish, while also helping to break down the acid present in the beef. This recipe is also incredibly versatile, allowing for various substitutions and variations to suit individual preferences.
Whether you’re cooking for a cozy night in or entertaining guests for a special event, this beef and red wine casserole recipe is sure to impress. So why not give it a try and experience its deliciousness firsthand? Trust me; your tastebuds will thank you!
Beef and Red Wine Casserole Recipe
- 800 g rump steak
- 250 g diced bacon
- 2 brush potatoes
- 1 sweet potato
- 1 carrot
- 1/2 cup peas
- 1 brown onion
- 1 cup red wine
- 1 cup beef stock
- 1 1/2 tablespoons cornflour
- 1 teaspoon minced garlic
- Peel and dice the potatoes and sweet potato into cubes.
- Peel carrot and slice into rounds.
- Finely dice the onion.
- Cut all fat off steak. Cut into cubes.
- Preheat oven to 180°C.
- Fry the bacon and onion together in a frypan. When cooked transfer to casserole dish.
- Next fry the steak in the frypan. No need to wipe pan clean first as the left over grease from bacon helps to flavour and fry the steak.
- When steak is cooked transfer it to the casserole dish.
- Place all of the vegetables into the casserole dish and mix everything together.
- Mix together red wine, beef stock, garlic, cornflour and salt and pepper to your liking.
- Pour the sauce into the casserole dish. Try to submerge as much in the sauce as you can.
- Place lid on casserole dish and put into oven. Cook for 45 minutes - 1 hour, stirring every 10-15 minutes.
- Casserole is cooked when fork can easily go into sweet potato.
- Serve with crusty bread rolls.