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Beef and Aubergine in Red Wine

Updated: Jun 15, 2021

Serves: 6

This trendy beef casserole is richly satisfying. Easy to prepare and cook, it simmers away to mellow perfection in the oven, leaving you time to get on with other things.

You will need a casserole dish that is both hob and oven friendly.

Protein and iron with some fat in both the bacon and meat. Fibre, carbohydrate and vitamins in the vegetables.

A great dinner party dish.

Serve with mashed potatoes, steamed carrots and broccoli.

Any left-overs should be cooled and chilled for up to 3 days. The casserole, once cold, also freezes well, for up to 3 months.

3 Tbsps. rapeseed or olive oil

900g chuck (braising) steak, trimmed and cubed

2 rashers streaky bacon, chopped

2 red onions, roughly chopped

2 carrots, sliced

2 sticks celery, chopped

1 clove garlic, crushed, or 1 Tsp Very Lazy Garlic, from a jar

1 small aubergine, diced

2 Tsps. dried parsley

1x 400g can chopped tomatoes

2 Tbsps. tomato puree

3 level Tbsps. plain flour

150ml red wine

450ml well flavoured beef stock

1 Tbsp. redcurrant jelly

Salt and black pepper

To Serve: Freshly chopped parsley.

1. Pre-heat the oven to 160℃, 140℃ Fan, Gas 3.

2. Heat the oil, on the hob, in a large oven and flame proof casserole and quickly brown the beef and bacon all over. You will need to do this in batches. Transfer to a large plate, using a slotted spoon.

3. Add carrots, onion and celery to the pan and seal and soften over medium high heat, stirring, for about 6 minutes. Add garlic and cook, stirring for 1 minute.

4. Add flour and stir to coat the vegetables. Cook for 1 minute, stirring.

5. Blend in the wine, stock and the redcurrant jelly. Return the browned beef and bacon to the casserole. Season with salt and pepper and stir in the dried parsley, tomato puree and tomatoes. Stir well.

6. Bring to the boil. Cover with a lid and transfer to the oven for 2 hours. Stir in the aubergine and return to oven, covered for a further 30 minutes, or until beef is meltingly tender. Stir well.

7. Serve the casserole, sprinkled with plenty of freshly chopped parsley. Serve the mashed potatoes and vegetables on the side.


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