Beef Casserole with Vegetables and Red Wine

This casserole is rich, tasty, hearty and comforting. This recipe is brought to you by Australian Beef, where you can find some great consumer-friendly resources for everything beef and lamb, including nutritional facts, information, recipes and more.

Ingredients

• 800g chuck steak, trimmed of fat and diced
• 2 tbsp plain flour
• 2 tbsp olive oil
• 1 medium brown onion, sliced
• 2 medium carrots, cut into large pieces
• 200g mushrooms, quartered
• 300 ml red wine
• 500 ml salt-reduced beef stock
• 2 medium zucchini, cut into large pieces
• Lemon zest, chopped parsley and mashed potato to serve

Method

1. Place the beef in a bowl and toss in flour. Preheat oven to 170ºC.
2. Add 2 tsp of oil to a large casserole dish over high heat. Add half the beef and cook until browned on both sides. Remove from casserole dish and repeat process with 2 tsp oil and remaining beef. Set aside.
3. Add the remaining oil and the onion, carrots and mushrooms to the casserole dish. Cook, stirring for 3 minutes or until lightly coloured. Add the red wine, beef stock and beef to the dish and bring to the boil.
4. Cover and cook in the oven for 2 hours or until the meat is tender. Add the zucchini for the final 20 minutes of cooking time.
5. Serve with mashed potato, lemon zest and chopped parsley.

Tips

• If you’d rather eliminate the red wine, you can replace it with 2 tbsp balsamic vinegar and 1 cup of water.