Beef and red wine casserole

Serves: 4

Time to make: 6 hrs 15 mins

Hands-on time: 15 mins

Ingredients

spray oil
550g lean beef, diced
2 tablespoons flour
2 onions, thinly sliced
3 cloves garlic, crushed
2 carrots, scrubbed, sliced
2 stalks celery, thinly sliced
1 parsnip, diced
1 swede, diced
¼ cup no-added-salt tomato paste
400g can diced tomatoes
1 bouquet garni
2 cups salt-reduced liquid beef stock made with 1 ½ teaspoons salt-reduced beef stock powder and 2 cups water
1 cup red wine

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1 Heat a non-stick frying pan with a little oil spray. Cook beef in batches to evenly brown.

2 Place meat in the slow cooker with the remaining ingredients – adding stock and wine last. Stir well. Cook on low for 5½-6 hours.

3 Stir well and leave to stand for 20 minutes.

Serve with fresh herbs such as parsley.

Make it gluten-free: Use gluten-free stock and replace flour with 2 teaspoons gluten-free cornflour. Check tomato paste is gluten free.

Calories 365 cal

Kilojoules 1530 kJ

Protein 37 g

Total fat 10 g

Saturated fat 3 g

Carbohydrates 20 g

Sugar 17 g

Dietary fibre 6 g

Sodium 600 mg

Calcium 110 mg

Iron 5.5 mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.

First published: Jul 2011

5663 June 7, 2025 at 2:39 pm #

This is an excellent winter recipe. I’ve been making it for years. It is also adaptable so you can leave out an ingredient if you don’t have it and add in others. It always tastes good. I do fry the onions and garlic before adding them and I add a teaspoon of honey which I usually do when using tinned tomatoes. Black pepper also goes in.

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