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Photo of Beef and red wine casserole by WW

Beef and red wine casserole

Total Time
1 hr 55 min
10 min
1 hr 45 min
This is a rich and comforting casserole, perfect for a winter meal. Plus it's suitable to freeze so you'll have a mid-week meal up your sleeve.


Oil spray

2 x 3 second spray(s)


1 medium, coarsley chopped


2 clove(s), crushed

Beef gravy steak, raw

625 g, cut into 3cm pieces

Plain flour

2 tbs

Whole tomato canned in tomato juice

400 g, chopped

Red wine

1 glass(es), (250ml)

Beef stock cube

1 individual, dissolved in 1 cup (250ml) hot water

Fresh thyme

2 tsp, chopped


150 g, halved


  1. Preheat oven to 180°C. Spray a non-stick frying pan with oil. Add onion and cook, stirring for 5 minutes or until soft. Add garlic and cook for a further 30 seconds. Transfer to an ovenproof casserole dish.
  2. Place meat and flour in a large bowl. Toss well to combine. 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.
  3. 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. Cover and cook in oven for 1½ hours or until meat is tender. Season to taste with salt and pepper. Spoon into serving bowls and serve immediately.


Any lean secondary cuts of meat work well in casseroles. Think blade or chuck steak, or fat trimmed beef osso bucco.