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Beef Recipes: Beef and Mushroom Casserole / Stew Recipe

A delicious beef and red wine casserole or stew recipe - perfect for autumn or winter meals. Delicious with a glass of full-bodied red wine, such as a Cabernet Merlot. See our suggested wine matches.

Ingredients:

• 1 cup red wine - we used Cabernet Merlot
• 4 chopped large roma tomatoes
• 2 tbsp tomato paste
• 2 cups sliced mushrooms
• 4 sprigs thyme
• 3-4 rashers bacon - chopped - fat removed
• 1 large onion - finely chopped
• 750g diced beef
• 2 cloves garlic - crushed
• 1 tbsp plain flour
• 1 tsp of lemon juice
   

Method:

1. Lightly brown bacon and onion in olive oil and the lemon juice and add to casserole dish.
2. Using same pan, seal and brown beef, and add to casserole dish.
3. Gently fry garlic in same pan, then add flour, red wine, tomato paste and tomatoes to form a sauce.
4. When sauce bubbles and thickens, add to casserole dish.
5. Cook at 170 degrees Celsius for 25 minutes.
6. Add mushrooms and thyme and cook for a further 30 minutes.
7. Serve with crispy green beans, and mashed or scalloped potato.
    

Our Favourite Wine Match:

We picked our Margaret River 2004 Cabernet Merlot - the full fruit flavours, earthy overtones, and lovely soft velvety finish from the Merlot make this a perfect food-wine match. You could also try our Riverland Merlot Cabernet for a bargain option, or a straight Cabernet Sauvignon such as our Coonawarra 2008 Cabernet.

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