January 11, 2017

Beef Casserole with Vegetables and Red Wine

Preparation: 10 minutes | Cooking: 15 minutes | Serves: 4

This casserole is rich, tasty, hearty and comforting. This recipe is brought to you by Australian Beef, where you can find some great consumer-friendly resources for everything beef and lamb, including nutritional facts, information, recipes and more.


  • 800g chuck steak, trimmed of fat and diced
  • 2 tbsp plain flour
  • 2 tbsp olive oil
  • 1 medium brown onion, sliced
  • 2 medium carrots, cut into large pieces
  • 200g mushrooms, quartered
  • 300 ml red wine
  • 500 ml salt-reduced beef stock
  • 2 medium zucchini, cut into large pieces
  • Lemon zest, chopped parsley and mashed potato to serve


  1. Place the beef in a bowl and toss in flour. Preheat oven to 170ºC.
  2. Add 2 tsp of oil to a large casserole dish over high heat. Add half the beef and cook until browned on both sides. Remove from casserole dish and repeat process with 2 tsp oil and remaining beef. Set aside.
  3. Add the remaining oil and the onion, carrots and mushrooms to the casserole dish. Cook, stirring for 3 minutes or until lightly coloured. Add the red wine, beef stock and beef to the dish and bring to the boil.
  4. Cover and cook in the oven for 2 hours or until the meat is tender. Add the zucchini for the final 20 minutes of cooking time.
  5. Serve with mashed potato, lemon zest and chopped parsley.


  • If you’d rather eliminate the red wine, you can replace it with 2 tbsp balsamic vinegar and 1 cup of water.

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