Beef and Red Wine Casserole

Beef and Red Wine Casserole


Servings 6
Time Needed Prep
Ingredients 12
Difficulty Medium

Rating (click to rate)

4.0 based on 25 ratings.


  • 1500 g Gravy Beef
  • 2 tbsp Olive Oil
  • 6 tsp Garlic crushed
  • 5 Bacon Rashers
  • 3 Carrot
  • 3 Brown Onion
  • 2 Celery Stalk
  • 125 g Mushrooms chopped
  • 1 cup Red Wine
  • 1 cup Beef Stock
  • 1 cup Water
  • 2 tbsp Cornflour

Nutrition Information

Qty per
688g serve
Qty per
Energy 1584cal 230cal
Protein 66g 10g
Fat (total) 42g 6g
 - saturated 10.9g 1.6g
Carbohydrate 19g 2.8g
 - sugars 6.6g 1g
Dietary Fibre 0.29g 0.04g
Sodium 2026mg 295mg

Nutritional information does not include the following ingredients: Brown Onion , Water

Please Note - Nutritional information is provided as a guide only and may not be accurate.

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!


  1. Preheat the oven to 160 degrees.

  2. Chop the Gravy Beef into bite sized pieces.

  3. Heat a large heavy based pan and brown the beef in batches until well browned all over.

  4. Remove the beef from the pot.

  5. Add the crushed garlic, bacon, carrot, onion, mushrooms and celery to the pot.

  6. Cook on high for approximately five minutes or until starting to brown.

  7. Stir in the red wine.

  8. Simmer uncovered until the mixture is reduced by half.

  9. Add the stock and the one cup of water.

  10. Put the beef into a casserole dish and pour over the red wine mixture.

  11. Cook in the oven, covered for approximately two hours.

  12. 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.

Beef and Red Wine Casserole

About Author

Jody Allen

Jody is the founder and essence of Stay at Home Mum. An insatiable appetite for reading from a very young age had Jody harbouring dreams of being a pu...Read Moreblished author since primary school. That deep-seeded need to write found its way to the public eye in 2011 with the launch of SAHM. Fast forward 4 years and a few thousand articles Jody has fulfilled her dream of being published in print. With the 2014 launch of Once a Month Cooking and 2015's Live Well on Less, thanks to Penguin Random House, Jody shows no signs of slowing down. The master of true native content, Jody lives and experiences first hand every word of advertorial she pens. Mum to two magnificent boys and wife to her beloved Brendan; Jody's voice is a sure fire winner when you need to talk to Mums. Read Less

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