Beef Red Wine and Chilli Casserole Recipe

Beef Red Wine and Chilli Casserole

This recipe for Beef Red Wine and Chilli Casserole serves 4 people.

Time required: 2 hours
(15 minutes to prepare, then cook for 105 minutes)

Ingredients you'll need:

• 2 tbsp fresh flat leaf parsley, coarsely chopped
• 1 cup of beef stock
• ¾ cup of dry red wine
• 410 g tomato puree
• 1 tbsp dijon mustard
• 2 medium tomatoes, (380g), chopped coarsely
• 3 small red thai chillies, fresh
• 1 ½ kg chuck steak, diced into 3cm pieces
• 1 large brown onion, sliced thinly
• 2 cloves of garlic, crushed
• 50 g butter

How to make Beef Red Wine and Chilli Casserole:

1. Heat butter in large saucepan; cook beef in batches until browned.
2. Cook garlic, chilli, mustard and onion in same pan, stirring, until onion softens.
3. Return beef to pan with tomato; cook, stirring, 2 minutes. Add puree, wine, stock; bring to the boil. Reduce heat; simmer, covered, about 1.5 hours or until beef is tender, stirring occasionally. Stir in parsley just before serving.
4. Serve with soft polenta.

Recipe Notes:

If not wanting to serve with polenta, serve with mashed potatoes.

See other casserole recipes and main course recipes.