Beef and mushroom casserole with red wine and thyme
A rich, dark beef casserole with mushrooms and red wine. No flour is needed, as the sauce thickens by slow cooking.
- Time2 hr 45
- LevelEasy
- Costabout £2.69 a head
- Oven160°C (140°C fan)
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Heat the oven to 160°C (140°C fan). Pat the beef dry and season well with black pepper.
- 2
Heat 1 tablespoon of the oil in a large flameproof casserole over a high heat. Brown the beef in two batches for 5 minutes each, until deep brown. Lift out.
10 min - 3
Add the rest of the oil, the onions, carrots and celery. Cook for 8 minutes until softening. Stir in the garlic and tomato purée for 1 minute.
8 min - 4
Pour in the wine and bubble for 3 minutes, scraping up the sticky bits. Crumble in the stock cubes and add the hot water, thyme, bay leaves and Worcestershire sauce.
- 5
Return the beef, bring to a simmer, cover and cook in the oven for 1 hour 30 minutes.
90 min - 6
Stir in the mushrooms and cook, uncovered, for 30 minutes more until the beef is very tender and the sauce is thick and glossy.
30 min - 7
Remove the bay leaves and thyme stalks. Serve with steamed green cabbage or broccoli.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.