• Partnered with
  • Serves 6
  • 20 mins prep
  • 90 mins cook

Easy beef and red wine casserole with mashed potatoes

Beef and red wine casserole

Economical and easy, this one-pot beef and red wine casserole recipe is sure to hit the spot for a comforting dinner! Serve this tender, slow cooked dish with creamy mashed potatoes


  • 1 kg beef chuck steak (see recipe tip), trimmed, cubed
  • 1/4 cup seasoned flour
  • 1/4 cup olive oil
  • 2 carrots, trimmed, chopped
  • 2 celery stalks, chopped
  • 1 onion, chopped
  • 2 garlic cloves, crushed
  • 4 cups campbell’s real beef stock
  • 400 g can diced tomatoes
  • 3/4 cup red wine
  • 4 thyme sprigs, plus extra to serve
  • 2 fresh bay leaves
  • mashed potato to serve


  1. Preheat oven to moderate, 180°C. Toss meat in seasoned flour, shaking off excess.
  2. In a large casserole dish, heat 2 tablespoons oil on high. Brown meat in 3 batches for 3-4 minutes each. Transfer to a plate.
  3. In the same pan, heat remaining oil on medium. Sauté carrot, celery, onion and garlic for 3-4 minutes.
  4. Return meat to pan with stock, tomatoes and wine.Add thyme and bay leaves, then season. Bring to the boil, stirring.
  5. Bake, covered, for 1 hour. Uncover and bake for a further 30 minutes until meat is very tender. Top casserole with extra thyme and serve with mash.

This recipe first appeared in Woman's Day.

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