Easy Beef Casserole

13 Ingredients

Number of servings

3tablespoons plain flour
175grams shortcut bacon, cut into 2cm pieces
1 1/2 cup dry red wine
1 handful fresh continental parsley, chopped (to serve)
200grams button mushrooms, quartered
9 pickling onions, halved through the core
1 lemon, finely grated rind (to serve)
2 cup beef stock
400grams can diced tomatoes
2tablespoons olive oil
2 garlic cloves, bruised with back of a knife
1tablespoons tomato paste
1kilograms gravy beef, cut into 4cm pieces

Method

Step 1 of 5

Combine beef and flour in a bowl. Season. Toss to combine.

Step 2 of 5

Heat 1 tablespoon of oil in a large casserole pan over medium-high heat. Add beef to the pan, in batches, cook for 5 minutes or until browned. Transfer to a bowl.

Step 3 of 5

Heat remaining oil in pan over medium heat. Add onion and bacon. Cook, stirring, for 5 minutes or until onion has browned. Stir in tomato paste. Return beef and juices to pan and add garlic, tomatoes, wine and stock. Bring to the boil. Reduce heat to low. Simmer, covered, for 11/2 hours.

Step 4 of 5

Stir through mushrooms and cook, uncovered for a further hour, stirring occasionally, or until meat is tender and sauce has thickened.

Step 5 of 5

Serve scattered with parsley and lemon rind. Tip 1: Don’t try and rush the browning of the meat, if there is too much meat in the pan it will stew in its own juice and not brown. Tip 2: This casserole can be frozen for up to 3 months, thawed overnight in the refrigerator. Tip 3: This casserole makes a great family pie filling. Spoon into a baking dish and top with pastry or mashed potato or sweet potato.