Red Wine Casserole
Dive into the comforting warmth of this hearty Red Wine Casserole, a dish that combines tender, slow-cooked beef stew meat with a medley of rustic vegetables like carrots, celery, and potatoes. Infused with rich, aromatic flavors of dry red wine, savory beef broth, fresh thyme, and a velvety roux, this casserole creates a luxurious, melt-in-your-mouth experience. Perfect for cozy family dinners or entertaining guests, this dish is baked to perfection in a single pot, making cleanup a breeze. Garnished with vibrant chopped parsley, this versatile recipe pairs beautifully with crusty bread or a side of buttered noodles. Ideal for cold-weather comfort food, this recipe is sure to be your go-to for an impressive yet easy-to-make meal. Keywords: red wine casserole, beef stew casserole, one-pot dinner, slow-cooked beef, comfort food recipe.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1.5 pounds beef stew meat (cubed)
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 large yellow onion (diced)
- 3 medium carrots (sliced)
- 2 stalks celery stalks (sliced)
- 3 cloves garlic cloves (minced)
- 1.5 cups red wine (dry)
- 1 cup beef broth
- 2 tablespoons tomato paste
- 1 tablespoon worcestershire sauce
- 3 medium potatoes (cubed)
- 1 piece bay leaf
- 1 teaspoon fresh thyme leaves
- 2 tablespoons all-purpose flour
- 1 tablespoon butter
- 2 tablespoons parsley (chopped, for garnish)
Instructions
Preheat your oven to 350°F (175°C).
In a large oven-safe casserole dish or Dutch oven, heat the olive oil over medium-high heat.
Season the beef stew meat with salt and black pepper, then sear the meat in batches until browned on all sides (about 3-4 minutes per batch). Remove the meat and set it aside.
In the same casserole dish, add the diced onion, sliced carrots, and celery. Sauté for 5 minutes, until the vegetables start to soften.
Stir in the minced garlic and cook for an additional 1 minute until fragrant.
Deglaze the casserole dish by pouring in the red wine, scraping up any browned bits from the bottom of the pan.
Add the beef broth, tomato paste, and Worcestershire sauce, stirring to combine.
Return the seared beef to the casserole dish, along with the cubed potatoes, bay leaf, and thyme leaves.
Cover the casserole dish with a lid or tightly with foil and transfer it to the preheated oven. Bake for 1 1/2 to 2 hours, or until the meat and potatoes are tender.
About 5 minutes before the casserole is done, in a small saucepan over medium heat, melt the butter and whisk in the flour to create a roux. Cook for 1-2 minutes, then stir the roux into the casserole to thicken the sauce.
Remove the casserole from the oven, discard the bay leaf, and taste to adjust seasoning if needed.
Garnish with chopped parsley before serving. Serve hot and enjoy!
Nutrition Facts
Calories |
2729 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 177.1 g | 227% | |
| Saturated Fat | 65.6 g | 328% | |
| Polyunsaturated Fat | 3.0 g | ||
| Cholesterol | 509 mg | 170% | |
| Sodium | 4106 mg | 178% | |
| Total Carbohydrate | 92.4 g | 34% | |
| Dietary Fiber | 12.2 g | 44% | |
| Total Sugars | 24.3 g | ||
| Protein | 143.0 g | 286% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 288 mg | 22% | |
| Iron | 23.9 mg | 133% | |
| Potassium | 4341 mg | 92% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
