Beef and vegetable casserole with red wine
This beef and vegetable casserole with red wine features tender beef, hearty potatoes, and a medley of vegetables, all simmered in a savory sauce. It's a perfect dish for a cozy dinner, combining rich flavors with an easy baking method.
Cook time 100 min
Prep time 10 min
Ingredients:
1/2 cup whole-grain wheat flour2 dash black pepper
2 dash salt
3 lb beef
3 tbsp olive oil
2 onions
3 potatoes
1/2 garlic clove
2 carrots
1 can canned tomatoes
4 fl oz red wine
1 cup beef broth
Beef and vegetable casserole with red wine is a hearty and flavorful dish that combines tender beef, a medley of vegetables, and a rich, savory sauce infused with red wine. Perfect for a cozy dinner, this recipe will warm you up and delight your taste buds.
Instructions:
Preheat your oven to 350°F (175°C).
In a large bowl, combine the whole-grain wheat flour, black pepper, and salt. Coat the beef chunks thoroughly with the flour mixture.
In a large skillet or Dutch oven, heat 2 tablespoons of olive oil over medium-high heat. Add the floured beef chunks in batches, making sure not to overcrowd the pan. Brown the beef on all sides, transferring it to a large casserole dish once done.
In the same skillet, add the remaining tablespoon of olive oil. Add chopped onions and cook for about 3-4 minutes until they become translucent. Add the minced garlic and cook for another 1 minute.
Place the diced potatoes and sliced carrots in the casserole dish with the browned beef. Pour the sautéed onions and garlic over the top.
Pour the canned tomatoes, red wine, and beef broth over the beef and vegetables in the casserole dish. Stir gently to combine everything well.
Cover the casserole dish with a lid or aluminum foil and place it in the preheated oven. Bake for about 2 hours or until the beef is tender and the vegetables are cooked through.
After 2 hours, remove the casserole from the oven. If you prefer a thicker sauce, you may simmer it on the stove for a few minutes to reduce the liquid.
Serve the beef and vegetable casserole hot, garnished with fresh herbs if desired. Pair it with some crusty bread or a side salad for a complete meal.
Your beef and vegetable casserole with red wine is now ready to be enjoyed. Serve it hot, and savor the rich flavors and tender textures of this comforting dish. Whether you share it with family or friends, it's sure to be a hit!
Beef and vegetable casserole with red wine FAQ:
Bake the casserole for about 2 hours at 350°F (175°C) until the beef is tender and the vegetables are cooked through.
The beef is done when it is tender and easily falls apart with a fork. If it's still tough, continue baking for an additional 30 minutes.
Yes, you can substitute red wine with beef broth or a mix of grape juice and vinegar for a non-alcoholic version, but the flavor may vary.
Store leftover beef and vegetable casserole in an airtight container in the refrigerator for up to 3-4 days. It can also be frozen for up to 2-3 months.
A large casserole dish that holds at least 4 quarts is recommended to accommodate all the ingredients comfortably.
Cooking Tips:
- Use high-quality beef for the best results. Slow-cooking will make it tender and flavorful.
- Sear the beef properly to lock in its juices and enhance the overall flavor of the casserole.
- Feel free to add additional vegetables like mushrooms, peas, or bell peppers according to your preference.
- Letting the casserole rest for a few minutes before serving will allow the flavors to meld together perfectly.
- Pair this casserole with a side of crusty bread or a green salad for a complete meal.
Nutrition Facts
6 ServingsCalories 840kcal
Protein 70g
Carbohydrates 33g
Fiber 5g
Sugar 6g
Fat 50g
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