Ingredients for Beef And Red Wine Casserole
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How to Make Beef And Red Wine Casserole
- Heat 2 tablespoons of olive oil in a large oven-safe pot or Dutch oven over medium-high heat. Add 1.5 lbs beef stew meat, cut into 1-inch cubes, and brown on all sides. Remove beef from pot and set aside.
- Add 1 large onion, chopped, and 4 cloves garlic, minced, to the pot. Cook until softened, about 5 minutes.
- Stir in 1 tablespoon tomato paste and cook for 1 minute more.
- Return the beef to the pot. Add 1 bottle (750ml) of dry red wine, 1 cup beef broth, 1 (14.5 ounce) can diced tomatoes, undrained, 1 teaspoon dried thyme, 1 teaspoon dried rosemary, 1 bay leaf, 1 teaspoon salt, and 1/2 teaspoon black pepper.
- Bring to a simmer, then cover and transfer to a preheated oven at 325°F (160°C). Cook for 1 hour and 15 minutes, or until beef is very tender.
- Remove from oven and check the sauce consistency. If too thick, add more beef broth, 1 tablespoon at a time, until desired consistency is reached. If too thin, whisk together 1 tablespoon cornstarch with 2 tablespoons cold water and stir into the casserole. Simmer for 5 minutes, or until thickened.
- Remove bay leaf before serving. Serve hot with spiral pasta, mashed potatoes, or crusty bread.
Nutrition Information (Approximate per serving)
Sodium
22 g
Sugar
44g
Fat
41g
Carbs
6g
