Beef in Red Wine Caserole

Beef in Red Wine Caserole
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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 283.3
  • Total Fat: 9.8 g
  • Cholesterol: 53.4 mg
  • Sodium: 667.4 mg
  • Total Carbs: 19.0 g
  • Dietary Fiber: 2.4 g
  • Protein: 26.5 g

View full nutritional breakdown of Beef in Red Wine Caserole calories by ingredient
Submitted by:


The Australian Women's Weekly Basic Cookbook The Australian Women's Weekly Basic Cookbook
Number of Servings: 4


    375g round steak
    4 bacon rashers (Sanitarium)
    6 small onions
    2 tbs olive oil
    1 clove garlic, crushed
    1 tablespoons plain flour
    2 tsp tomato paste
    cup water
    1 small beef stock cube, crumbed (Massel)
    cup dry red wine


1. Trim fat from seak, cut steak into 3cm pieces. Chop bacon into large pieces. Peel onions, leaving some of rood area intact to hold onions together durinng the cooking time.

2. Heat 1 tbs oil in frying pan untilmixture is sizzling. Add half the steak in single layer, stir constantly over high heat until meat is well browned all over. Remove from pan to ovenproof dish, leaving oil in pan. Cook remaining steak in the same way, add to ovenproof dish.

3. Place bacon and onions in pan, stir constantly over high heat until onions are lightly browned, remove from pan.

4. Add 1 tbs oil to pan, add garlic, cook, stirring, over low heat for 30 seconds. Add flour, cook over medium heat, stirring constantly until browned. Remove from heat, gradually sit in combined tomato paste, water, stock cube and wine. Return to heat, sitr constantly over high heat until mixture boils and thickens. Pour into ovenproof dish, cover with lid or foil, bake in moderate oven for 1 hour, add onions and bacon, cover, bake further 30 minutes or until steak is tender.

Serves 2.

Number of Servings: 4

Recipe submitted by SparkPeople user LSCKC1969.

TAGS:  Beef/Pork |

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