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Beef in Red Wine

Beef in red wine, with potatoes and salad

This is one of a few flavours of beef casserole that I like to cook. They are nice and warming when its cold outside! They do take a while to cook, but there's not much preperation especially if you buy the beef ready diced. They can just be left alone in the oven.

The recipe only calls for just one glass of red wine, which can be a good excuse to finish off the rest of the bottle!


Ingredients: beef, carrots, onions, mushrooms and red wine
  • 3 red onions
  • 4 carrots
  • 4 mushrooms
  • 400g diced casserole beef
  • glass red wine
Flavourings: stock, bay leaves, salt and pepper
  • tbsp plain flour
  • pinch corriander powder
  • salt and pepper
  • vegetable stock
  • bay leaves


Step 1

Mix flour and corriander

Mix together the flour and corriander powder

Step 2

Coat the beef

Coat the diced beef in the flour and spice mixture.

Step 3

Brown the beef

Brown the beef in a pan with some oil. (Keep an eye on it as it can get a little sticky!).

Step 4

Add the chopped vegetables

Chop the vegetables into quite large chunks. I've found that if you chop them too small they tend to disappear. Add to the beef in the pan and fry for a few minutes.

Step 5

Add in the wine and stock and season

Add the red wine and a splash of the liquid vegetable stock (or crumble in cube). Season with salt and pepper and add the bay leaves. Leave the casserole to simmer for a few minutes.

Step 6

Cook in oven for 1 hour at 180 C

Cook in preheated oven (180 C) for about an hour.

To Serve...

Beef in red wine, with potatoes and salad

The casserole is good with rice, or mashed potatoes. Shown here served with salad, and some new potatoes. The potatoes were put in a bowl with some water in the microwave on full power for 10 minutes. Then put on a baking tray with some olive oil and cooked in the oven (with the casserole) for about 35 minutes.

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