Best 5 Beef Tomato And Red Wine Casserole Recipes

Welcome to the world of culinary delights, where flavors dance and taste buds rejoice. Today, we embark on a journey to discover the best recipe for "beef, tomato, and red wine casserole," a classic dish that combines the richness of beef, the tanginess of tomatoes, and the velvety depth of red wine. Get ready to tantalize your senses as we explore the secrets to creating a casserole that will leave you craving for more. Whether you're a seasoned cook or just starting your culinary adventure, this article will guide you through every step, ensuring you create a masterpiece that will impress even the most discerning palate. So, gather your ingredients, prepare your cookware, and join us on this delectable exploration.

Check out the recipes below so you can choose the best recipe for yourself!

VEGETABLES AND TOMATOES BEEF STEW

Vegetables and Tomatoes Beef Stew image

This delicious and satisfying beef stew recipe is flavored with tomatoes and red wine, along with beef broth and vegetables.

Provided by Diana Rattray

Categories Dinner Entree Lunch

Time 2h30m

Yield 6

Number Of Ingredients 22

Ingredients

For the Beef:
2 pounds beef chuck (lean, cut into 1/2-inch pieces)
1/3 cup all-purpose flour
1/2 teaspoon salt
1/4 teaspoon black pepper
For the Sauce:
3 tablespoons extra virgin olive oil
1/2 cup onion (chopped)
2 ribs celery (cleaned, thinly sliced)
2 cloves garlic (minced)
2 14.5 ounce cans diced tomatoes
1/2 cup dry red wine (burgundy, pinot noir, or cabernet)
2 cups beef broth
1/2 teaspoon black pepper (freshly ground)
1 teaspoon dried leaf thyme
1 cup potatoes (peeled, diced)
1/2 cup carrots (diced)
Optional: 1/2 cup diced rutabaga (or turnip)
For Sauce Thickening:
3 tablespoons flour
1/4 cup water (cold)
Garnish: Parsley (chopped)

Steps:

Gather the ingredients.
In a large bowl, mix the beef with the flour, salt, and pepper. Toss until well coated.
In a large Dutch oven or saucepan, heat the olive oil over medium heat. Add the seasoned beef and cook, stirring, until browned.
Add the onion and celery and continue cooking until the onion is soft and fragrant.
Add the garlic, tomatoes, red wine, and beef broth. Bring to a boil. Reduce the heat, cover, and simmer for 1 1/2 hours.
Once the cooking time is up, add the pepper, thyme, potatoes, carrots, and rutabaga or turnip, if using. Cover the stew and simmer for 35 to 45 minutes longer, or until all vegetables are tender.
In a small bowl, mix the flour and cold water.
Add the flour thickener to the pot and stir well. Continue cooking until the sauce has thickened, for about 10 minutes. Transfer to serving bowls and garnish with parsley, if desired.

Nutrition Facts : Calories 463 kcal, Carbohydrate 21 g, Cholesterol 150 mg, Fiber 3 g, Protein 53 g, SaturatedFat 5 g, Sodium 672 mg, Sugar 4 g, Fat 18 g, ServingSize 6 servings, UnsaturatedFat 0 g

BEEF, TOMATO AND RED WINE CASSEROLE

Beef, Tomato and Red Wine Casserole image

Make and share this Beef, Tomato and Red Wine Casserole recipe from Food.com.

Provided by kay cameron

Categories Stew

Time 2h25m

Yield 6 serving(s)

Number Of Ingredients 12

Ingredients

1 1/4 kg casserole beef
1/4 cup plain flour
1 teaspoon paprika
1/4 cup olive oil
1 brown onion, roughly chopped
2 (450 g) cans diced tomatoes
1/2 cup red wine
1 kg potato, peeled, cut into pieces
40 g butter
3/4 cup milk
4 green shallots, finely chopped (optional)
2 tablespoons roughly chopped flat leaf parsley (optional)

Steps:

Trim excess fat from beef and cut into 3cm pieces. Combine flour and paprika. Season with salt and pepper. Toss beef in flour to coat lightly. Heat 1 tbs oil in a large heatproof casserole dish. Cook beef in batches, until well browned, adding more oil as required. Remove beef from pan and set aside.
Add onion to pan and cook, stirring occasionally for 4 mins or until tender. Stir in tomatoes and wine. Bring to the boil. Return beef to pan. Reduce heat to a gentle simmer, cover and cook for 1 1/2 - 2 hours, until meat is very tender.
Meanwhile, place potatoes into a saucepan and cover with cold water. Bring to boil over a high heat. Reduce heat and simmer for 20-25 mins or until tender. Drain. Add butter, milk and shallots then mash until smooth. Season with salt and pepper. Serve with casserole and sprinkle with parsley.

BEEF CASSEROLE WITH RED WINE

Beef Casserole With Red Wine image

This beef casserole with red wine is a great way to use leftover beef roast, and the addition of carrots and bacon adds to the flavor.

Provided by Cook It Simply

Number Of Ingredients 15

Ingredients

1 1/2 lb lean braising steak
3 rashers streaky bacon
1 onion
2 carrots
1 oz butter
2 tbsp vegetable oil
2 cloves garlic (chopped)
1 oz plain flour
2 tbsp tomato puree
3/4 pint dry red wine
1/4 pint beef stock
2 bay leaves
salt and pepper
12 shallots
8 oz button mushrooms

Steps:

Cut braising steak into 2.5 cm (1 in) cubes. Chop bacon, onion and carrots.
Melt butter in a large frying pan, add meat and saute for 3 - 4 mins, until browned on all sides.
Heat the oil in a large, flameproof casserole, add bacon and cook for 2 - 3 mins.
Add the onion, garlic, and carrot and saute for 5 mins.
Add meat, flour, tomato puree, wine, stock, bay leaves and seasoning.
Bring to boil, cover and simmer for 1 1/2 hours.
Add the shallots and cook for a further 30 mins.
Add mushrooms and cook for a further 30 mins. Serve hot.

Nutrition Facts : Calories 732 kcal, Carbohydrate 29 g, Protein 42 g, Fat 44 g, SaturatedFat 18 g, TransFat 1 g, Cholesterol 130 mg, Sodium 925 mg, Fiber 5 g, Sugar 10 g, UnsaturatedFat 24 g, ServingSize 1 serving

BEEF IN RED WINE WITH MELTING ONIONS

Beef in red wine with melting onions image

Beef skirt and shin are great value cuts, and become particularly delicious when slow-cooked in this one-pot dish - ideal for no-fuss family dinners

Provided by Good Food team

Categories Dinner, Lunch, Main course, Supper

Time 2h30m

Number Of Ingredients 12

Ingredients

25g butter
2 large onions, sliced into rings
6 garlic cloves, halved
3 tbsp plain flour
600g piece beef skirt or slices of shin, cut into large chunks
2 tbsp olive or rapeseed oil
3 bay leaves
400ml red wine
1 tbsp tomato purée
300ml strong beef stock
250g mushrooms, halved (we used small Portobello mushrooms)
chopped parsley, to serve (optional)

Steps:

Heat oven to 150C/130C fan/gas 2. In a large, heavy-based flameproof casserole dish with a lid, melt the butter over a medium heat. Add the onions and garlic, cook for 10 mins until starting to brown, then transfer to a small plate.
Put the flour in a large plastic food bag with plenty of black pepper. Add half the beef, shake to coat, then remove, leaving some flour in the bag. Add the rest of the beef and shake to coat in the remaining flour.
Heat the oil in the same casserole dish you cooked the onions in (there's no need to clean it first). Add the beef and bay leaves, and fry until the meat is browned all over. Pour in the wine and return the onions to the dish. Add the tomato purée and stock, stir and return to a simmer. Cover with the lid and put in the oven to stew for 1 hr.
After 1 hr, add the mushrooms and return to the oven for another hour. Taste the meat - if it's tender, remove from the oven. If it's still a little firm, cook for 30 mins more and test again. Serve scattered with parsley, if you like.

Nutrition Facts : Calories 360 calories, Fat 19 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 15 grams carbohydrates, Sugar 5 grams sugar, Fiber 3 grams fiber, Protein 20 grams protein, Sodium 0.4 milligram of sodium

BEEF CASSEROLE WITH SEMI SUN-DRIED TOMATOES

Beef Casserole With Semi Sun-Dried Tomatoes image

Adapted from the Sunbeam Slow Cooker Instruction Booklet. A tasty beef casserole with tomato and red wine flavours.

Provided by Marion333

Categories Stew

Time 4h30m

Yield 4 serving(s)

Number Of Ingredients 12

Ingredients

1 kg chuck steaks or 1 kg round steak, cut into 2cm cubes
1/2 cup flour
2 tablespoons olive oil
1 onion, sliced
2 small carrots, diced
2 celery ribs, sliced
1/4 cup tomato paste
1/4 cup red wine
1/2 cup semi sun-dried tomato
2 tablespoons fresh thyme, chopped
2 bay leaves
salt and pepper

Steps:

Dust beef in flour, shaking off excess flour.
Heat oil in a large frying pan and cook beef in batches until brown. Transfer to slow cooker.
To the same frying pan, add onion and garlic, cook stirring for 1-2 minutes or until onion is softened.
Add carrots and celery and cook for a further 3 minutes.
Stir tomato paste into the vegetables, cook 1 minute.
Add wine and allow alcohol to evaporate and liquid to reduce slightly. About 2 minutes.
Place vegetables and remaining ingredients in slow cooker. (Go easy on the thyme if you don't like it too herby.)Cover and cook on HIGH 3-4 hours or LOW 5-6 hours.
Season to taste and serve hot with mashed potatoes.

Nutrition Facts : Calories 822, Fat 56.1, SaturatedFat 20.8, Cholesterol 172.1, Sodium 453.2, Carbohydrate 25.2, Fiber 3.6, Sugar 7.3, Protein 49.9

Tips for Making Beef, Tomato & Red Wine Casserole:

Choose a good quality red wine. A full-bodied red wine, such as a Cabernet Sauvignon or Merlot, will add a rich, flavorful depth to the casserole.
Brown the beef in batches. This will help to develop the beef's flavor and prevent it from becoming tough.
Use a variety of vegetables. Different vegetables will add different flavors and textures to the casserole. Some good options include carrots, celery, onions, mushrooms, and bell peppers.
Simmer the casserole for at least 1 hour. This will allow the flavors to meld and the beef to become tender.
Serve the casserole with mashed potatoes, rice, or egg noodles.

Conclusion:

Beef, Tomato & Red Wine Casserole is a hearty and flavorful dish that is perfect for a special occasion or a weeknight meal. It is easy to make and can be tailored to your own taste preferences. With its rich, savory flavor and tender beef, this casserole is sure to be a hit with your family and friends.