Basic beef casserole

Basic beef casserole

Ingredients (6 servings)

  • 1 tablespoon olive oil
  • 1kg beef chuck steak, cut into 3cm pieces
  • 2 brown onions, coarsely chopped
  • 2 celery sticks, coarsely chopped
  • 1 carrot, peeled, coarsely chopped
  • 2 garlic cloves, crushed
  • 2 tablespoons plain flour
  • 1 cup (250ml) dry red wine
  • 2 cups (500ml) Campbell’s Real Stock Beef
  • 1 x 400g can chopped tomatoes


Preheat oven to 150°C. Heat half the oil in a large flameproof casserole pan over medium-high heat. Add one-quarter of the beef and cook, turning occasionally, for 5 minutes or until brown all over. Transfer to a bowl. Repeat in 3 more batches with remaining beef, reheating pan between each batch.

Heat remaining oil in pan. Add the onion, celery, carrot and garlic and cook, stirring, for 5 minutes or until onion softens. Scatter the flour over the vegetable mixture and stir to combine. Cook, stirring, for 2 minutes or until well combined. Add the beef and red wine and bring to the boil. Cook, stirring, for 2 minutes or until wine reduces by half. Add the beef stock, tomatoes and bouquet garni and bring to a simmer. Remove from heat.

Bake in preheated oven, loosely covered, stirring occasionally, for 1½ – 2 hours or until beef is tender and sauce thickens slightly. Taste and season with salt and pepper.

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