Beef And Red Wine Casserole Recipes

Steps:

• Heat oven to 150C/130C fan/gas 2. In a large, heavy-based flameproof casserole dish with a lid, melt the butter over a medium heat. Add the onions and garlic, cook for 10 mins until starting to brown, then transfer to a small plate.
• Put the flour in a large plastic food bag with plenty of black pepper. Add half the beef, shake to coat, then remove, leaving some flour in the bag. Add the rest of the beef and shake to coat in the remaining flour.
• Heat the oil in the same casserole dish you cooked the onions in (there's no need to clean it first). Add the beef and bay leaves, and fry until the meat is browned all over. Pour in the wine and return the onions to the dish. Add the tomato purée and stock, stir and return to a simmer. Cover with the lid and put in the oven to stew for 1 hr.
• After 1 hr, add the mushrooms and return to the oven for another hour. Taste the meat - if it's tender, remove from the oven. If it's still a little firm, cook for 30 mins more and test again. Serve scattered with parsley, if you like.

Steps:

• Heat 1 tbsp oil in a large frying pan. Put the beef in a bowl, sprinkle with the flour and seasoning, then mix until well coated. Fry in batches, adding more oil if necessary, until everything is well browned. Transfer to a casserole dish.
• Add another tbsp oil to the pan and stir in the onion and carrots. Cover and gently cook for 10-12 mins until softened, then remove the lid and cook until just beginning to brown. Stir in the garlic and cook for 1 min more. Pour in the wine and stir well, letting it boil up for 1 min, then pour the whole mixture over the meat. Add the stock, bay leaves and thyme, bring to a simmer, then cover and gently simmer for 2½ hrs until the meat is very tender. If the sauce looks a bit thin, remove the lid and continue to cook until it thickens. Eat half now; chill or freeze the rest for later (see 'Goes well with' for ideas on using the rest of the stew).

Steps:

• Trim excess fat from beef and cut into 3cm pieces. Combine flour and paprika. Season with salt and pepper. Toss beef in flour to coat lightly. Heat 1 tbs oil in a large heatproof casserole dish. Cook beef in batches, until well browned, adding more oil as required. Remove beef from pan and set aside.
• Add onion to pan and cook, stirring occasionally for 4 mins or until tender. Stir in tomatoes and wine. Bring to the boil. Return beef to pan. Reduce heat to a gentle simmer, cover and cook for 1 1/2 - 2 hours, until meat is very tender.
• Meanwhile, place potatoes into a saucepan and cover with cold water. Bring to boil over a high heat. Reduce heat and simmer for 20-25 mins or until tender. Drain. Add butter, milk and shallots then mash until smooth. Season with salt and pepper. Serve with casserole and sprinkle with parsley.

Steps:

• Place the meat, garlic, cinnamon, bay leaves and wine into a bowl, cover, and leave to marinate in the fridge overnight if possible, but if not then for at least 2 hours.
• Preheat oven to 150 C or Gas 2.
• Drain the meat, cinnamon & bay keeping all the marinade liquid to one side.
• Dry the meat on paper towels.
• Fry pancetta in a casserole over a medium heat until it starts to colour.
• Next add half the butter, the shallots, carrots, prunes and the cinnamon and bay. Fry gently until the carrots and shallots start to brown.
• In a separate pan, melt the remaining butter, brown the meat in batches, and add to the casserole.
• Add the flour and mix it in well, then add the saved marinade liquid and bring to the boil.
• Add the beef stock and bring back to the boil, cover and put in the oven for about 1.5 hours or until the meat is tender and the sauce has thickened.
• Remove from the oven and let it stand covered for 20 minutes, then serve with creamy mashed potato.