Beef and Red Wine Casserole

Serves: 4
Prep Time:
15 min
Cooking Time: 1.45 hours


  • 1 tsp olive oil
  • 1 medium onion, coarsely chopped
  • 2 clove garlic, crushed
  • 400g lean round steak beef, cubed
  • 1 Tbsp plain white flour
  • 400g can tomatoes, chopped
  • 1 cup red wine,
  • 1 cup of beef stock
  • 2 tsp fresh thyme, chopped
  • 300g button mushrooms, halved


  1. Preheat oven to 180°C.
  2. Spray a non-stick frying pan with oil. Add onion and cook, stirring for 5 minutes or until soft.
  3. Add garlic and cook for a further 30 seconds. Transfer to an ovenproof casserole dish.
  4. Place meat and flour in a large bowl. Toss well to combine.
  5. Reheat frying pan over high heat. Spray with oil. Add meat and brown in 2 separate batches for 5 minutes or until golden. Transfer to casserole dish.
  6. Reheat frying pan over medium heat. Add tomatoes, wine, stock, thyme and mushrooms. Bring to the boil and taste and season with salt and pepper. Transfer to casserole dish.
  7. Cover and cook in oven for 1½ hours or until meat is tender.
  8. Season to taste with salt and pepper. Spoon into serving bowls and serve immediately.

Suitable for;

FAST startN
Body trimmingY

During Trimsition and Body Trimming phases add 1 serve of starchy carbohydrates per person.