Beef and Red Wine Casserole with Mashed Potatoes

clock 20 minutes + 1 hour 45 minutes bowl Serves 6


  • 1 kg beef chuck steak, trimmed, cubed
  • 1/4 cup flour
  • salt and pepper, to season
  • 1/4 cup olive oil
  • 2 carrots, trimmed, chopped
  • 2 celery stalks, chopped
  • 1 onion, chopped
  • 2 cloves garlic, crushed
  • 1 L beef stock
  • 400 g can diced tomatoes
  • 3/4 cup red wine
  • 4 thyme sprigs, plus extra to serve
  • 2 dried bay leaves
  • mashed potato, to serve
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  • 1. Preheat oven to 180°C (160°C fan-forced). Toss meat in flour seasoned with salt and pepper, shaking off any excess.

  • 2. In a large flameproof casserole dish, heat 2 tablespoons of the oil on a high heat. Brown meat in 3 batches for 3-4 minutes each. Transfer to a plate.

  • 3. In the same dish, heat the remaining oil on a medium heat. Sauté carrot, celery, onion and garlic for 3-4 minutes.

  • 4. Return meat to the dish and add the stock, tomatoes and wine, stirring to combine. Add the thyme and bay leaves, then season. Bring to the boil, stirring.

  • 5. Remove from the stovetop and place in the oven. Bake, covered, for 1 hour. Uncover and bake for a further 30 minutes, or until meat is very tender.

  • 6. To serve, top with extra thyme, and mashed potato on the side.

  • Tip: Any leftover onion skins can be used to add flavour to a vegetable stock.


  • Energy 1657Kj • Protein 38g • Total Fat 19g • Saturated Fat 5g • Carbohydrates 11g • Sugars 6g • Sodium 825mg

  • Dietary and nutritional info supplied by NZ Nutrition Foundation.

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