Delectable Beef Chilli Casserole: Perfect for Chilly Nights!
Welcome to my kitchen, where today I will be sharing with you a recipe that is sure to impress. This hearty and delicious Beef, Red Wine, and Chilli Casserole Recipe is perfect for chilly evenings or when you’re in the mood for a comforting meal. With a rich sauce made from red wine and tomato puree, infused with flavors of garlic and chilli; this casserole will warm your soul and tantalize your taste buds.
This recipe is one of my all-time favorites, not only because of its bold flavors but also because it’s incredibly versatile. You can make it in the oven or in a slow cooker, customization options are endless, and the leftovers will last for days.
With tender pieces of beef chuck steak coated in a rich wine sauce alongside aromatic spices, this dish is perfect for a cozy night in. So, roll up your sleeves and unleash your inner chef as we dive into this delicious Beef, Red Wine, and Chilli Casserole Recipe!
Why You’ll Love This Recipe
Picture this: A slow-cooked, hearty beef stew with a tantalizing aroma of red wine and chilli filling your home. The tender beef simply melts in your mouth, the rich tomato puree tingles your taste buds, and the expert blend of spice leaves you wanting more. If this is making your mouth water, then you’re in for an absolute treat with this Beef, Red Wine, and Chilli Casserole Recipe.
There’s nothing like a steaming bowl of comfort food to warm up during the colder weather or to satisfy those comfort-food cravings all year round. This recipe ticks every box for those looking for an easy-to-follow recipe that delivers on flavor. Not only does it taste incredibly delicious, but it also has the added bonus of being gluten-free and dairy-free–allowing everyone to enjoy a big bowlful.
So why exactly should you fall in love with this Beef, Red Wine, and Chilli Casserole Recipe? For starters, it is packed with flavorsome ingredients such as tomatoes, Dijon mustard, garlic cloves, and butter. But what really sets this casserole apart is the combination of red wine and chilli. The red wine adds a lovely depth of flavor to the dish while softening up the beef and leaving it succulent. On the other hand, the heat from the chilli adds a lovely kick which perfectly balances out the rich flavors.
Moreover, not only is this dish easy on your tastebuds but also on your cooking efforts. It’s simple enough for even beginners to make and yields portions that can feed an entire family or serve as meal prep for lunch throughout the week. You can easily whip it up in a dutch oven or slow cooker, so you can relax while everything simmers away until it’s ready to devour.
Whether you’re looking for a cozy night in or hosting dinner guests, this Beef, Red Wine, and Chilli Casserole Recipe is sure to impress. It’s a crowd-pleaser that never disappoints and is a definite must-try for anyone who loves flavorsome beef stew.
Ingredient List
Here are all the ingredients you’ll need to make this delicious beef, red wine, and chilli casserole:
- 1 kg beef chuck steak, cut into 3cm pieces
- 2 tbsp olive oil
- 1 onion, chopped
- 2 garlic cloves, crushed
- 1 large chili, seeded and chopped
- 3 red Thai chilies, finely chopped (optional)
- 2 tsp Dijon mustard
- 400g canned tomatoes
- 100g tomato puree
- 750ml red wine
- salt and pepper to taste
- a handful of flat leaf parsley, chopped for garnish
Feel free to adjust the spice level according to your taste preference. If you don’t have Thai chilies on hand or prefer a milder dish, you can omit them or reduce the amount.
The Recipe How-To
Now let’s get right into the cooking process. This beef, red wine, and chilli casserole recipe is so easy to make and takes just a few simple steps.
Ingredients:
- 1 kg beef chuck steak, cut into 3cm pieces
- 2 garlic cloves, crushed
- 1 large brown onion, chopped
- 2 tbsp olive oil
- 3 red Thai chillies, seeded and chopped
- 2 cups of red wine
- 400 ml of tomato puree
- 1 can of tomatoes
- 1 tablespoon of Dijon mustard
- 50 g of butter
- Salt (to taste)
- Flat leaf parsley (for garnishing)
Steps:
- Preheat the oven to 180°C.
- Heat oil in a large casserole dish over high heat.
- Add the beef and fry until browned on all sides, then remove from the dish.
- Reduce the heat to medium, add the onions to the same dish and cook until softened. Add garlic and chillies and cook for another minute.
- Pour in the wine and stir well. Cook for another minute or two before adding tomato puree, tomatoes and mustard gradually while stirring.
- When the sauce has been combined well, return the beef to the dish and stir it around until everything is evenly coated with sauce.
- Dot butter on top of mixture.
- Cover with a lid (or foil).
- Place the casserole into preheated oven for an hour (if using a slow cooker allow to cook for several hours as desired).
- After an hour, take off the lid or foil cover and let it cook in the oven uncovered for another hour so that it reduces down to a thick stew-like consistency.
Your mouth-watering red wine casserole is now ready to be garnished with fresh parsley and served.
Substitutions and Variations
Looking to mix it up a bit with this beef, red wine, and chilli casserole recipe? Try out some of these substitutions or variations to make it truly your own.
– Gluten-free: For those who are gluten-intolerant, use a gluten-free flour for thickening the sauce instead of all-purpose flour.
– Dairy-free: If you prefer a dairy-free option, substitute olive oil for butter and use a low-fat dairy-free spread in place of regular butter.
– Spiciness level: To adjust the spiciness level to your liking, add more or less chili or try using different chili varieties such as red Thai chilies.
– Beef cut: If you can’t find beef chuck steak at your local butcher or grocery store, try using another cut of beef suitable for braising such as brisket stew recipe or ground chuck. The best cuts for slow-cooking are often lean beef such as steak cut into 3cm pieces.
– Tomatoes: You can experiment with fresh or canned tomatoes, depending on what you have on hand. Fresh tomatoes add freshness and lightness while canned tomatoes provide a rich base flavor.
– Wine: This casserole can also be made with white wine instead of red wine if desired. If you are looking for alternative recipes that use red wine, you might consider trying out beef bourguignon, slow cooked wine-braised beef dishes, or chile stew that use similar ingredients.
– Polenta topping: Instead of serving the casserole over polenta, you could top the casserole with mashed potatoes or serve with crusty bread to soak up the delicious sauce.
No matter how you choose to adapt this recipe, be sure to have fun experimenting and making it your own!
Serving and Pairing
Picture this: A rainy evening, the fireplace is on, and you’re cuddled up with a bowl of piping hot Beef, Red Wine, and Chilli Casserole – it’s the perfect meal for cold weather.
When it comes to serving this casserole, I highly recommend you prep some creamy mashed potatoes or polenta. You can easily cook both dishes while the casserole bubbles away in the oven. The creamy texture of both sides complement the robust flavors of the beef and red wine sauce.
If you’re looking for a gluten-free alternative to polenta, sauteed mushrooms or roasted root veggies will also work great as side dishes that help balance the heat from the chillies in the dish.
As for pairing wine, let’s keep things simple – pair this dish with a glass of red wine that packs a punch! A luscious, full-bodied Cabernet Sauvignon would complement this casserole perfectly. You want to choose a wine that’s bold and has a smooth finish. Think deep notes of black fruit and oak with just a hint of tannins to bring out the natural flavor of the beef.
Finally, I recommend garnishing your casserole with fresh flat-leaf parsley. The bright green hue adds vibrancy to the dish and gives it an extra pop of flavor. Plus, who doesn’t love pretty food?
Make-Ahead, Storing and Reheating
This hearty and flavorful beef, red wine, and chili casserole recipe is a perfect make-ahead meal for busy weeknights. If you’re planning to make this dish in advance, I suggest cooking it at least one day ahead of time to allow the flavors to meld and develop.
After it is cooked and has cooled, you can keep it in an airtight container in the refrigerator for up to three days. You can also freeze the casserole for up to two months if you want to use it at a later date. To reheat the casserole, simply preheat your oven to 350 F (180 C), place the dish in the oven, and let it cook for around 30 minutes or until heated through.
If you want to save yourself even more time during meal prep, consider making a large batch of this casserole recipe on the weekend and portioning it into individual serving sizes in freezer-safe containers. You can then defrost one serving overnight in the refrigerator before reheating it when you’re ready to enjoy it.
As an additional tip, I recommend pairing the reheated casserole with creamy polenta or mashed potato to help absorb some of the rich and flavorful red wine sauce. A crisp green salad with fresh herbs or steamed vegetables can also provide a refreshing contrast to this hearty dish.
Tips for Perfect Results
Preparing beef red wine casserole is an experience that rewards the cook with a rich and satisfying meal. While the recipe is simple enough to follow, it requires some specific techniques to achieve the best possible result. Here are some tips to ensure your beef red wine chili casserole is a hit.
Firstly, to ensure your casserole sauce is thick and rich in consistency, it’s important to use tomato puree instead of chopped tomatoes. Puree has less liquid than chopped tomatoes, which means it cooks down faster and gives the dish its natural thickness.
Secondly, when browning the beef chuck steak before cooking, do not overcrowd the pan or pot. This prevents proper browning and results in meat that looks boiled rather than seared. It’s best to cook it in batches if necessary.
Thirdly, do not skip on seasoning the beef with salt and pepper prior to browning it. Proper seasoning is key to achieving a depth of flavor that we want in our dishes.
Fourthly, for a more intense and complex flavor, opt for a bold red wine such as Cabernet Sauvignon rather than a lighter red like Pinot Noir.
Fifthly, since this is a slow-cooked recipe designed for melt-in-your-mouth beef chunks, avoid using lean beef cuts that dry out easily when slow-cooked. Choose cuts like stewing beef or chuck steak cut into 3cm pieces.
Sixthly, always remember to deglaze the pan after browning the beef by adding a splash of red wine or beef stock while scraping the brown bits at the bottom. This makes use of all those flavorful bits stuck on the bottom of the pan resulting in saucier casserole.
Lastly, be sure to cover your casserole dish tightly with foil or a lid before baking to allow all the flavors to meld together while keeping moisture trapped in. After baking for 2-3 hours, remove the lid for the last 10-15 minutes to allow the casserole sauce to reduce and thicken before serving.
By following these tips, you will be able to create a rich and hearty beef red wine chili casserole that will be the envy of all your dinner guests.
Bottom Line
In conclusion, this beef, red wine, and chilli casserole recipe is not just any ordinary dish, but a harmonious blend of various ingredients and flavors that will surely satisfy one’s palate. It is an ideal dish for family occasions and gatherings or just a simple dinner with loved ones. The addition of flat-leaf parsley, garlic cloves, and Dijon mustard in the recipe adds depth and complexity to the dish, making it all the more irresistible.
Moreover, the recipe is versatile and can be easily adjusted to fit one’s dietary restrictions or preferences. It can even be made ahead of time and stored for later consumption without sacrificing its color or flavor.
Finally, the best part of this delicious casserole recipe is that it pairs perfectly well with red wine. While there are many wines that could complement this beef casserole recipe, nothing beats a rich and full-bodied red wine that could balance the heat of the chilli while bringing out the fullness of the flavors in the dish.
So what are you waiting for? Gather your ingredients now, preheat your oven or slow cooker and make yourself this delectable beef, red wine, and chilli casserole. Savor its richness with a glass of your favorite red wine and experience culinary bliss like never before.
Beef, Red Wine, and Chilli Casserole Recipe
Ingredients
- 50 g butter
- 1 1/2 kg beef chuck steaks, diced into 3 cm pieces
- 2 garlic cloves, crushed
- 3 small red Thai chile, sliced finely
- 1 tablespoon Dijon mustard
- 200 g brown onions, sliced thickly
- 380 g tomatoes, chopped roughly
- 410 g tomato puree
- 180 ml red wine
- 250 ml beef stock
- 2 tablespoons flat leaf parsley, chopped
Instructions
- Heat butter in a large saucepan. Cook the beef in batches until browned.
- Cook garlic, chilli, mustard and onions in the same pan, stirring until onion softens.
- Return beef to pan, add tomato. Cook, stirring, for 2 minutes.
- Add puree, wine, and stock, bring to the boil.
- Reduce heat, simmer, covered, for about 1 1/2 hours or until beef is tender, stirring occasionally. Stir in parsley just before serving.
- Serve with mashed potatoes or soft polenta.
Add Your Own Notes
Nutrition
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