Ingredients for Beef With Red Wine Veggies Casserole
- Beef Gravy (not found in recipe)
- 2 tablespoons olive oil
- 1 large onion, chopped
- 4 garlic cloves, minced
- 1 tablespoon tomato paste
- Red Pasta Sauce (not found in recipe)
- Ground Cloves (not found in recipe)
- Ground Cinnamon (not found in recipe)
- 1 (750 ml) bottle dry red wine
- Water (not found in recipe)
- Green Beans (not found in recipe)
- 1 lb carrots, peeled and chopped
- 1 lb potatoes, peeled and cubed
- 1 1/2 lbs beef stew meat, cut into 1 inch cubes
- 1 cup beef broth
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1 bay leaf
- 1 cup cremini mushrooms, sliced
- 1/2 cup pearl onions
- salt to taste
- fresh ground black pepper to taste
- fresh parsley (for garnish)
- crusty bread (for serving)
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How to Make Beef With Red Wine Veggies Casserole
- Heat 2 tablespoons of olive oil in a large frying pan over medium-high heat. Add 1 large chopped onion and 4 cloves minced garlic. Cook until softened and translucent, about 5 minutes.
- Add 1.5 lbs beef stew meat, cut into 1-inch cubes, to the pan and brown on all sides. This will enhance the flavor of the casserole.
- Transfer the browned beef and vegetables to your slow cooker.
- Add 1 bottle (750ml) of dry red wine (such as Burgundy or Cabernet Sauvignon), 1 cup beef broth, 1 tbsp tomato paste, 1 tsp dried thyme, 1 tsp dried rosemary, 1 bay leaf, 1 lb carrots (peeled and chopped), 1 lb potatoes (peeled and cubed), 1 cup cremini mushrooms (sliced), and 1/2 cup pearl onions.
- Stir well to combine all ingredients.
- Season generously with salt and freshly ground black pepper to taste.
- Cook on high for 4-5 hours, or on low for 7-9 hours, or until the beef is incredibly tender and the vegetables are cooked through.
- Remove the bay leaf before serving. Garnish with fresh parsley (optional) and serve hot with crusty bread for dipping.
Nutrition Information (Approximate per serving)
Sodium
88 g
Sugar
76g
Fat
19g
Carbs
19g
