Beef and red wine casserole

Beef and red wine casserole is a hearty dish featuring tender beef, savory bacon, and aromatic vegetables simmered in a rich red wine and tomato sauce. This comforting stew is perfect for family dinners on chilly nights.

13 Nov 2025
Cook time 140 min
Prep time 25 min

Ingredients:

2 tbsp olive oil
4 bacon strips
1 onion
2 garlic cloves
2 lb beef
2 tbsp all-purpose white wheat flour
1 cup red wine
1 cup beef broth
1 can canned tomatoes
3 carrots
salt & pepper to taste
1/2 cup fresh parsley

Beef and red wine casserole is a comforting and hearty dish perfect for chilly evenings. This recipe combines tender beef, savory bacon, and aromatic vegetables, all simmered in a rich red wine and tomato sauce, creating a flavorful stew that's sure to please the entire family.

Instructions:

1. Prepare Ingredients:
- Dice the bacon strips and chop the onion.
- Mince the garlic cloves, cube the beef, and slice the carrots.
- Chop the fresh parsley and set aside for later.

2. Brown the Bacon:
- Heat 1 tbsp of the olive oil in a large casserole pot over medium heat.
- Add the diced bacon and cook until browned and crispy. Remove the bacon with a slotted spoon and drain on paper towels.

3. Cook the Vegetables:
- In the same pot with the remaining bacon fat, add the chopped onion and cook until softened, about 5 minutes.
- Add the minced garlic and cook for an additional minute. Remove the onion and garlic mixture from the pot and set aside.

4. Brown the Beef:
- In the same pot, add 1 more tbsp olive oil.
- Add the cubed beef, cooking in batches if necessary, and brown on all sides. This should take about 5-7 minutes per batch.
- Once all the beef is browned, return all the beef to the pot.

5. Add Flour:
- Sprinkle the 2 tbsp of flour over the beef, stirring well to coat evenly.
- Cook for an additional 2 minutes to get rid of the raw flour taste.

6. Deglaze the Pot:
- Add the 1 cup of red wine to the pot, stirring well to deglaze and scrape up any browned bits from the bottom.
- Allow the wine to reduce by half, which should take about 5 minutes.

7. Add Liquids and Vegetables:
- Once the wine has reduced, add the 1 cup of beef broth and the can of diced tomatoes along with their juices.
- Return the bacon, onion, and garlic mixture to the pot.
- Add the sliced carrots and stir everything together.

8. Season:
- Season the casserole with salt and pepper to taste.

9. Cook the Casserole:
- Bring the mixture to a simmer, cover, and reduce the heat to low.
- Allow the casserole to cook gently for 2 hours, stirring occasionally, until the beef is tender and the flavors have melded together.

10. Finish and Serve:
- Just before serving, stir in the chopped fresh parsley.
- Serve the beef and red wine casserole hot, alongside crusty bread or over a bed of mashed potatoes.

By following these steps, you'll create a delicious beef and red wine casserole that's perfect for any family dinner or special occasion. The rich flavors develop beautifully as the dish simmers, making it an irresistible addition to your recipe collection. Serve it with mashed potatoes, crusty bread, or a side salad for a complete meal.

Beef and red wine casserole FAQ:

What is the best cooking time for the beef and red wine casserole?

The casserole should be cooked gently for about 2 hours on low heat, stirring occasionally, until the beef is tender and the flavors are well combined.

Can I substitute the red wine in the recipe?

Yes, you can substitute red wine with beef broth for a non-alcoholic version. However, the depth of flavor may change slightly.

How should I store leftovers of the casserole?

Leftover beef and red wine casserole can be stored in an airtight container in the refrigerator for up to 3 days. For longer storage, you can freeze it for up to 3 months.

What pan size is recommended for this casserole?

A large casserole pot or Dutch oven (at least 5-quart capacity) is recommended to accommodate all the ingredients and allow for even cooking.

How can I tell if the beef is done cooking?

The beef is done when it is fork-tender and easily breaks apart. If you're using a meat thermometer, the internal temperature should reach at least 145°F (63°C).

Tips:

- Choose a good quality red wine for cooking, as it will enhance the flavor of the casserole.

- Sear the beef in batches to ensure even browning and to prevent steaming.

- Feel free to add other vegetables like mushrooms, potatoes, or celery for added flavor and nutrition.

- Let the casserole rest for a few minutes before serving to allow the flavors to meld together.

- Garnish with additional fresh parsley before serving for a burst of color and freshness.

Nutrition per serving

4 Servings
Calories 920kcal
Protein 80g
Carbohydrates 20g
Fiber 4.43g
Sugar 7g
Fat 60g

Beef and red wine casserole