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Beef Red Wine and Chilli Casserole Recipe

Beef Red Wine and Chilli Casserole
Beef Red Wine and Chilli Casserole

This recipe for Beef Red Wine and Chilli Casserole serves 4 people.

Time required: 2 hours
(15 minutes to prepare, then cook for 105 minutes)

Ingredients you'll need:

  • 2 tbsp fresh flat leaf parsley, coarsely chopped
  • 1 cup of beef stock
  • ¾ cup of dry red wine
  • 410 g tomato puree
  • 1 tbsp dijon mustard
  • 2 medium tomatoes, (380g), chopped coarsely
  • 3 small red thai chillies, fresh
  • 1 ½ kg chuck steak, diced into 3cm pieces
  • 1 large brown onion, sliced thinly
  • 2 cloves of garlic, crushed
  • 50 g butter

How to make Beef Red Wine and Chilli Casserole:

  1. Heat butter in large saucepan; cook beef in batches until browned.
  2. Cook garlic, chilli, mustard and onion in same pan, stirring, until onion softens.
  3. Return beef to pan with tomato; cook, stirring, 2 minutes. Add puree, wine, stock; bring to the boil. Reduce heat; simmer, covered, about 1.5 hours or until beef is tender, stirring occasionally. Stir in parsley just before serving.
  4. Serve with soft polenta.

Recipe Notes:

If not wanting to serve with polenta, serve with mashed potatoes.

(Sourced from The Australian Womens Weekly Stew Braises and Casseroles)

See other casserole recipes and main course recipes.