Beef and Red Wine Casserole
Beef and Red Wine Casserole takes a little while to prepare and cook, but if its done correctly the outcome is simply divine! This casserole is even better when refrigerated and re-heated the next day!
Method
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Preheat the oven to 160 degrees.
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Chop the Gravy Beef into bite sized pieces.
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Heat a large heavy based pan and brown the beef in batches until well browned all over.
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Remove the beef from the pot.
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Add the crushed garlic, bacon, carrot, onion, mushrooms and celery to the pot.
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Cook on high for approximately five minutes or until starting to brown.
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Stir in the red wine.
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Simmer uncovered until the mixture is reduced by half.
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Add the stock and the one cup of water.
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Put the beef into a casserole dish and pour over the red wine mixture.
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Cook in the oven, covered for approximately two hours.
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When the mixture is cooked, if it appears too wet, dissolve the cornflour in a little water and stir through until thickened.
Recipe Hints and Tips:
- Beef and Red Wine Casserole is best served with potato mash and greens.
- Not suitable to freeze.
- Store in an air tight container for up to 5-7 Days.
- Slowcooker Version: Brown the beef first, then add all the ingredients except for the cornflour. Cook on low for 6 - 8 hours. Thicken with the cornflour if required.
