Easy beef and red wine casserole with mashed potatoes

Economical and easy, this one-pot beef and red wine casserole recipe is sure to hit the spot for a comforting dinner! Serve this tender, slow cooked dish with creamy mashed potatoes

By Jennene Plummer
  • 20 mins preparation
  • 1 hr 30 mins cooking
  • Serves 6
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This recipe first appeared in Woman's Day.
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  • 1 kilogram beef chuck steak (see recipe tip), trimmed, cubed
  • 1/4 cup seasoned flour
  • 1/4 cup olive oil
  • 2 carrots, trimmed, chopped
  • 2 celery stalks, chopped
  • 1 onion, chopped
  • 2 garlic cloves, crushed
  • 4 cup campbell's real beef stock
  • 400 gram can diced tomatoes
  • 3/4 cup red wine
  • 4 thyme sprigs, plus extra to serve
  • 2 fresh bay leaves
  • mashed potato to serve


  • 1
    Preheat oven to moderate, 180°C. Toss meat in seasoned flour, shaking off excess.
  • 2
    In a large casserole dish, heat 2 tablespoons oil on high. Brown meat in 3 batches for 3-4 minutes each. Transfer to a plate.
  • 3
    In the same pan, heat remaining oil on medium. Sauté carrot, celery, onion and garlic for 3-4 minutes.
  • 4
    Return meat to pan with stock, tomatoes and wine.Add thyme and bay leaves, then season. Bring to the boil, stirring.
  • 5
    Bake, covered, for 1 hour. Uncover and bake for a further 30 minutes until meat is very tender. Top casserole with extra thyme and serve with mash.


For slightly quicker cooking, try topside, round or blade steak.