Beef & Red Wine Casserole

Step-by-Step Recipe for Beef & Red Wine Casserole

1. Preheat the Oven

Preheat your oven to 325°F (160°C).

2. Brown the Bacon

In a large Dutch oven, cook the diced bacon over medium heat until crispy. Use a slotted spoon to transfer the bacon to a plate, leaving the rendered fat in the pot.

3. Brown the Beef

Season the beef cubes with salt and pepper. In the same pot, add the beef in batches, browning on all sides for about 5-7 minutes. Once browned, transfer the beef to the plate with the bacon.

4. Sauté the Vegetables

Add the chopped onion and carrots to the pot. Sauté for about 5 minutes until the onion is translucent. Stir in the minced garlic and cook for an additional minute.

5. Add the Mushrooms

Add the halved mushrooms to the pot and cook until they release their moisture, about 3-4 minutes.

6. Combine the Ingredients

Return the beef and bacon to the pot. Stir in the tomato paste, then add the red wine, beef broth, dried thyme, and bay leaf. Bring the mixture to a gentle simmer.

7. Bake the Casserole

Cover the Dutch oven with a lid and transfer it to the preheated oven. Bake for 2 to 2.5 hours, or until the beef is fork-tender and the flavors are well combined.

8. Finish and Serve

Once cooked, remove the casserole from the oven and discard the bay leaf. Taste the sauce and adjust the seasoning with more salt and pepper if needed. Serve hot, garnished with freshly chopped parsley.

Tips and Variations

• Wine Selection: Choose a wine that you enjoy drinking, as the flavors will concentrate during cooking.
• Vegetable Additions: Feel free to add other vegetables like potatoes or parsnips for additional flavor and texture.
• Thickening the Sauce: If the sauce is too thin, you can thicken it by mixing 1 tablespoon of cornstarch with 2 tablespoons of cold water and stirring it into the casserole during the last 30 minutes of cooking.

How to Store and Reheat Leftovers

Leftover Beef & Red Wine Casserole can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, warm it on the stovetop over low heat, adding a splash of beef broth if necessary. You can also reheat it in the microwave in short intervals, stirring in between.

Freezing:

This casserole freezes well! Allow it to cool completely, then transfer it to freezer-safe containers. It will keep in the freezer for up to 3 months. Thaw overnight in the refrigerator before reheating.

Serving Suggestions

This Beef & Red Wine Casserole pairs wonderfully with:

• Crusty Bread: Perfect for soaking up the rich sauce.
• Mashed Potatoes: Creamy mashed potatoes make a fantastic base for the casserole.
• Rice or Polenta: Serve over rice or creamy polenta for a comforting twist.
• Green Salad: A fresh salad with vinaigrette balances the richness of the casserole.