Beef and Red Wine Casserole

READY IN: 1hr 30mins
Recipe by Adrienne Seery

A hearty, saucy casserole for a cold winter's night. Very easy one pot meal.

Top Review by GEEJAY 2

Was verry easy to make as I put it all in crock pot, using just stewing beef cheap cut no fat. Used same wine with 2 turnips, no tomatoe soup. But used 2 tlbs tomatoe paste. Never browned meat & added my own fresh chilli. Thickend towards end of cooking with cornflour. I think its the best beef stew we haver tried. Thanks Adrienne: P.S Cooked for 5hrs in crock pot.

Ingredients Nutrition

  • 500 g diced beef (oyster blade steak is good)
  • 2 garlic cloves, minced
  • 1 onion, diced
  • 1 (10 3/4 ounce) can condensed tomato soup
  • 1 (14 1/2 ounce) can chopped tomatoes
  • 1 chili, chopped (optional)
  • 34 cup red wine (I use Shiraz Cabernet)
  • 1 carrot, sliced
  • 1 parsnip, sliced
  • 1 cup beef stock
  • 1 pinch paprika
  • salt and pepper (to season)


  1. Brown the beef, garlic and onion in a large pot.
  2. Add remaining ingredients and cook on low for approximately one hour.
  3. You can adjust the consistency of the sauce by adding extra stock if too thick or some cornflour and water mixture if too thin.
  4. Serve with either spiral noodles or mashed potatoes and crusty bread.

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