Beef and red wine casserole
Tender chunks of beef in a deep, glossy red wine gravy, thickened with cornflour so it stays gluten free.
- Time2 hr 45
- LevelEasy
- Costabout £2.17 a head
- Oven160°C (140°C fan)
Ingredients
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Method
- 1
Heat the oven to 160°C (140°C fan). Toss the beef in 2 tbsp of the cornflour with a good pinch of salt and pepper.
- 2
Heat half the oil in a large casserole dish. Brown the beef in two batches for 5 minutes each until deep brown. Lift out onto a plate.
10 min - 3
Add the rest of the oil, the onions, carrots and mushrooms. Cook for 6 minutes. Stir in the garlic and tomato purée for 1 minute.
7 min - 4
Pour in the wine and let it bubble for 3 minutes, scraping up the brown bits. Return the beef. Add the hot water, crumbled stock cubes, bay leaves and thyme.
3 min - 5
Bring to a simmer, cover and cook in the oven for 2 hours until the beef is very tender.
120 min - 6
Mix the last tablespoon of cornflour with 2 tbsp cold water. Stir it into the stew and simmer on the hob for 5 minutes until glossy. Serve with mash or boiled potatoes.
5 min
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.