Sign Up for the Recipe Publishing Newsletter
Beef Casserole Recipe with Vegetables and Red Wine
One of the best things about beef casserole recipes is that you can be as creative as you like with them. Braising steak is a nice ingredient to use because it is inexpensive. When you cook it properly, and that means slow, moist cooking, it comes out so flavorful and soft. The succulent meat is literally falling apart when it is done. Of course, premium steaks are also very nice and have a good texture but steak for frying or grilling and braising steak are two totally different cuts of meat and must be cooked in different ways.
You might want to make a vegetable casserole recipe if you are a vegetarian but the following recipe is for real carnivores! Because it cooks for a long time, it is a fantastic recipe to make when you have guests to dinner and do not want to spend the whole evening in the kitchen. As soon as they enter your home and sniff the air, they will know something special is cooking!
A beef stew recipe, or beef casserole recipe, is a great example of comfort food. The ingredients might be basic - beef, potatoes, carrots, and onion are common beef casserole ingredients - but additions such as red wine, garlic and herbs add more elements to the end flavor and finishing the dish off with crusty bread and butter guarantees that everyone will be really impressed with this special dish. The red wine goes so well with the taste of the meat and adds a touch of sophistication to this beef casserole recipe.
Beef Casserole Recipes
Ingredients -
1½ lbs braising steak
¾ pint red wine or bouillon
14 oz can chopped tomatoes
1 tablespoon tomato puree
6 oz celery
2 carrots
1 onion
2 large potatoes, peeled
1 clove garlic
2 tablespoons fresh mixed herbs
1 tablespoon vegetable oil
Salt and black pepper
4 sprigs of parsley
Preparation:
Preheat the oven to 375ºF. Roughly chop and parboil the potatoes. Set them aside. Cut the beef into cubes. Heat the oil in a large casserole and sauté the beef until browned. Remove it. Add the chopped onion, chopped carrots and the crushed garlic.
Cook this mixture, stirring occasionally, until everything has softened. Put the beef back in the casserole, add the tomatoes, potatoes, red wine, herbs, tomato puree and seasoning. Bring the mixture to the boil.
Cover the casserole and cook for 1½ hours, stirring once every 30 minutes. Add the celery, cover and return to the oven for 30 minutes more. Divide the casserole between 4 bowls, garnishing each one with a sprig of parsley. Serve with warm crusty bread and butter.
(Serves 4)
Wine Suggestion:
Which Wine for Beef Casserole Recipes
A lot of beef casserole recipes call for the addition of wine so it follows that you might want to serve a glass of wine with the beef casserole. This is especially true if you have opened a new bottle since wine does not keep for more than a few days after opening. If this is the case, you will want to use a red wine you enjoy. If you are just adding a splash of it to your beef casserole recipe, you will have plenty left to enjoy with the meal.
You do not have to serve the same wine you are using in the beef casserole, by the way, even though only having to open one bottle is simpler than opening two. Maybe you are fonder of white wine than red. Just because you are eating, beef does not mean you have to stick with red wine so, if you like, try a white, which has a strong enough flavor to stand up to, the rich flavors in your beef casserole recipe.
Photo Description:
A Picture of Beef Casserole Recipe with Vegetables and Red Wine - This stuffed beef casserole recipe use red wine to make the sauce for the beef casserole. It incorporates a wonderful selection of fresh vegetables to combine into a meal your family will just love to come home to. Short on time try making this in your crockpot or slow cooker for an easy meal full of flavor.
California White Wine
California white wines are delicious to unwind and relax with, as well as being a very good accompaniment to many kinds of recipes. Chardonnay is widely produced in California and has gained popularity throughout the world. This delicious wine is ideally paired with fish, creamy pasta dishes, poultry and many entrees. Chardonnay ranges from fruity and light to bold and dry. Sauvignon Blanc is another highly sought after California wine. The color varies from wine to wine but is usually pale yellow.
Sauvignon Blanc can be sweet or dry, depending on the wine producer, and is normally light-bodied. It suits pasta, poultry, and seafood. White Zinfandel is crisp and clean in flavor. Most kinds of White Zinfandel have a pink tint. This wine is soft and subtle in flavor. Almost all California white wines can be served with veal, fish, poultry, blue cheeses, and creamy savory foods. If your food is spicy, you might need something sweeter, such as a Riesling or Gewürztraminer, to stand up to the stronger flavors.
Choosing Wine to Use in Recipes
Sometimes a recipe will tell you exactly what type of wine you should be adding to it, perhaps calling for "a glass of dry red wine" or "a splash of Chardonnay" but what about if it simply calls for red wine or white wine? How do you know which type of wine to use? Wine lovers will know that there is a world of difference between a crisp, dry Sauvignon Blanc and a sweet, fruity Reisling, or a full-bodied Cabernet Sauvignon and a lightly sparkling Italian red when you drink it but for cooking there is not so much difference.
If you have an opened bottle of wine to use up, in most cases you can use whatever you have open, since wine in recipes is just for adding flavor. A beef casserole with vegetables and red wine, for example, just needs a splash of any red wine and the taste will be good. Just do not use anything which is labeled "cooking wine" in your beef casserole because it tastes horrible. In fact, never cook with a wine you would not drink. You can get a reasonable quality wine for just a few dollars.
Learn More About Wine>> California Wine Country Mini Articles are spread through out the site get a list of articles at this link.
