Beef and Red Wine Casserole

Added by: Norah Added on: April 6, 2019

Norah's Cooking Diary

Beef and Red Wine Casserole

## Season 1, Episode 11 ##

Hello everyone. Welcome to Norah’s Cooking Diary.

This is now the 11th recipe of Season 1 that I am sharing with you. Season 1 will feature a total of 12 Western recipes of main dishes. If you enjoy this video, please give it a thumbs up by pressing the like button. Please also share this recipe with your family and friends. Don’t forget to subscribe if you haven’t already so that you will be the first to know when a new video is posted.

In this video I am going to share with you a Beef and Red Wine Casserole recipe served in a bun bowl. Beef marinated in a red wine will not only infuse the fruity aroma and sweetness of wine into the meat but also act as a meat tenderizer. Meltingly tender beef, smothered in a deeply flavored sauce, this dish will always give you that warm and fuzzy feeling.

Several notes here to share with you:

I used cabernet red wine to marinate the beef. You could use shiraz, merlot, pinot noir or any other red wine that you prefer.
I used cup mushrooms. You could use button mushroom, cremini or portobello, whichever types of mushroom that you prefer.
I used 2 tsp of Dried Oregano. You could use 1 tbsp of fresh oregano if you prefer.
I used Himalayan Pink Salt. You could use other types of salt that is available to you.
I added frozen peas in the beef casserole. You could add other vegetables that you prefer.
I used wholemeal cob as a bun bowl to serve the beef casserole. You could use any type of cob loaf that is available. Cut the top off the cob loaf and pull the soft bread out. Heat up the hollowed cob loaf in the oven set to 180 degree Celsius for 10 minutes before serving.

Here is a quick rundown of the recipe:

Ingredients for Beef and Red Wine Casserole

+/-800 Gm Beef Short Rib, deboned
1 Cup Cabernet Red Wine
½ Cup Beef Stock
3 Strips Bacon Rashers
¼ Cup Brown Sugar
1 Tbsp Garlic, chopped finely
1 Bulb Brown Onions, roughly chopped
2 Tsp Dried Oregano
2 Tbsp Tomato Paste
3 Pcs Bay Leaves
1 Tbsp Corn flour (Optional), mix with 1 tbsp water
Salt to Taste (I used Himalayan Pink Salt)
Black Pepper Powder to Taste

Method of Preparation

Place red wine, brown sugar, garlic and beef in a clean bowl. Cover with plastic wrap and leave to marinate for 40 minutes.
Stir fry bacon rashers and brown onions in a pot on MEDIUM heat until brown. Add the marinated beef and stir for 5 minutes. Season with salt and pepper. Add the red wine marinade and the remaining ingredients except corn flour to the pot. Bring stock to boil and simmer on LOW heat, covered, for 50 minutes or until the meat is tender.
If the sauce needs thickening, combine the corn flour with plain water. Pour into the casserole and stir until slightly thickened. Add frozen peas or any other vegetables that you prefer and continue cooking for a further 5 minutes.
Served the beef and red wine casserole in a warm hollowed wholemeal cob or serve it with your choice of sides.

Happy cooking 😉🧡