Introduction to Red Wine and Beef Casserole
Ingredients:
– 2 pounds of beef stew meat, cut into 1-inch cubes
– 1 onion, finely chopped
– 2 carrots, peeled and sliced
– 2 cloves of garlic, minced
– 1 cup of red wine
– 2 cups of beef broth
– 2 tablespoons of tomato paste
– 1 tablespoon of Worcestershire sauce
– 1 teaspoon of dried thyme
– 1 teaspoon of dried rosemary
– Salt and pepper to taste
– 2 tablespoons of olive oil
– 1 bay leaf
– 1 cup of button mushrooms, sliced
– 1 cup of frozen peas
– 2 tablespoons of all-purpose flour
Cooking Instructions:
1. In a large pot or Dutch oven, heat the olive oil over medium-high heat. Add the beef cubes and cook until browned on all sides. Remove the beef from the pot and set aside.
2. In the same pot, add the onion, carrots, and garlic. Cook for about 5 minutes or until the onion is translucent and the vegetables are slightly softened.
3. Add the red wine to the pot and scrape the bottom to deglaze, removing any browned bits. Let it simmer for about 5 minutes to cook off the alcohol.
4. Return the beef to the pot and add the beef broth, tomato paste, Worcestershire sauce, thyme, rosemary, salt, pepper, and bay leaf. Stir well to combine.
5. Bring the mixture to a boil, then reduce the heat to low. Cover and let it simmer for about 1 ½ to 2 hours, or until the beef is tender.
6. In a small bowl, mix the flour with a little water to create a slurry. Stir the slurry into the casserole to thicken the sauce.
7. Add the mushrooms and peas to the pot and cook for an additional 10 minutes, or until the vegetables are cooked through.
8. Remove the bay leaf before serving.
Estimated Cooking Time and Serving Size:
This red wine and beef casserole recipe takes approximately 2 to 2 ½ hours to cook. It yields about 6 servings. Enjoy this hearty and flavorful dish with a side of mashed potatoes or crusty bread.
– 2 pounds of beef stew meat, cut into 1-inch cubes
– 1 onion, finely chopped
– 2 carrots, peeled and sliced
– 2 cloves of garlic, minced
– 1 cup of red wine
– 2 cups of beef broth
– 2 tablespoons of tomato paste
– 1 tablespoon of Worcestershire sauce
– 1 teaspoon of dried thyme
– 1 teaspoon of dried rosemary
– Salt and pepper to taste
– 2 tablespoons of olive oil
– 1 bay leaf
– 1 cup of button mushrooms, sliced
– 1 cup of frozen peas
– 2 tablespoons of all-purpose flour
Cooking Instructions:
1. In a large pot or Dutch oven, heat the olive oil over medium-high heat. Add the beef cubes and cook until browned on all sides. Remove the beef from the pot and set aside.
2. In the same pot, add the onion, carrots, and garlic. Cook for about 5 minutes or until the onion is translucent and the vegetables are slightly softened.
3. Add the red wine to the pot and scrape the bottom to deglaze, removing any browned bits. Let it simmer for about 5 minutes to cook off the alcohol.
4. Return the beef to the pot and add the beef broth, tomato paste, Worcestershire sauce, thyme, rosemary, salt, pepper, and bay leaf. Stir well to combine.
5. Bring the mixture to a boil, then reduce the heat to low. Cover and let it simmer for about 1 ½ to 2 hours, or until the beef is tender.
6. In a small bowl, mix the flour with a little water to create a slurry. Stir the slurry into the casserole to thicken the sauce.
7. Add the mushrooms and peas to the pot and cook for an additional 10 minutes, or until the vegetables are cooked through.
8. Remove the bay leaf before serving.
Estimated Cooking Time and Serving Size:
This red wine and beef casserole recipe takes approximately 2 to 2 ½ hours to cook. It yields about 6 servings. Enjoy this hearty and flavorful dish with a side of mashed potatoes or crusty bread.
This red wine and beef casserole recipe takes approximately 2 to 2 ½ hours to cook. It yields about 6 servings. Enjoy this hearty and flavorful dish with a side of mashed potatoes or crusty bread.