Total time
130 min
Servings
4
Calories
1886.7
Category
Onions
Discover the ultimate comfort food with this French Beef Casserole, a hearty and flavorful dish that combines tender beef, smoky bacon, and earthy mushrooms in a rich red wine sauce. Perfect for a cozy family dinner or a special gathering, this slow-cooked casserole is a celebration of classic European flavors with an Australian twist. With just 130 minutes of cooking time, you can create a restaurant-quality meal that will impress even the most discerning palates.
Ingredients
Makes 4 servings
- 2 olive oil
- 6 bacon
- 1 onion
- 2 garlic cloves
- 1/2 red wine
- 1 beef
- 1 1/2 tomato puree
- 1 soy sauce
- 2 bay leaves
- 2 mushrooms
- 200 parsley
- mashed potatoes
Method
Preheat oven to 180 deg. Celsius.
Heat half the oil in a flameproof casserole over medium-high heat.
Add the beef in batches and cook, stirring occasionally until browned on all sides. Set aside, and repeat the meat-browning process in 2 batches. Set aside each time.
Reduce heat to medium, then add the remaining oil. Add the bacon, onion and garlic and cook until the onion softens.
Add the wine, and stir the bottom of the dish well, making sure to dislodge any bits which may have cooked onto the bottom of the dish.
Add the beef, tomato puree, stock, Kikkoman Naturally Brewed Soy Sauce, bay leaves and mushrooms. Cover and bake in oven for 1 ½ hours, or until beef is tender.
Uncover, and cook for another 15 minutes or until the liquid has reduced slightly.
Remove from oven and allow to stand for 10 minutes. Serve casserole straight from the dish topped with the parsley.
Serve mashed potatoes separately.
Cook's notes
- For the best flavor, use a full-bodied red wine like Shiraz or Cabernet Sauvignon.
- Browning the beef in batches ensures a deep, caramelized crust that enhances the sauce.
- Don't skip the step of deglazing the pan with wine – it lifts all the flavorful bits from the bottom of the casserole dish.
- If you prefer a thicker sauce, mix a tablespoon of cornflour with water and stir it in during the last 15 minutes of cooking.
- Let the casserole rest for 10 minutes before serving to allow the flavors to meld together.
Easy swaps
- Instead of bacon, use pancetta or smoked hamUse any smoked pork product for a similar smoky depth.
- Instead of red wine, use beef stock or grape juiceFor a non-alcoholic version, replace wine with an equal amount of beef stock and a splash of balsamic vinegar.
- Instead of mushrooms, use button or cremini mushroomsAny variety works; just slice them thickly for texture.
- Instead of soy sauce, use Worcestershire sauceAdds a similar umami kick; use half the amount.
Frequently asked
Can I make this French Beef Casserole ahead of time?
Absolutely! In fact, the flavors develop even more if you make it a day in advance. Simply prepare the casserole as directed, let it cool, and refrigerate overnight. Reheat gently on the stove or in the oven before serving.
What is the best cut of beef for this casserole?
Chuck steak or gravy beef are ideal choices because they are marbled with connective tissue that breaks down during slow cooking, resulting in tender, juicy pieces. You can also use brisket or round steak.
Can I cook this in a slow cooker instead of the oven?
Yes, you can! After browning the beef and sautéing the aromatics, transfer everything to a slow cooker. Cook on low for 6-8 hours or on high for 3-4 hours. Add the mushrooms and soy sauce, then finish by uncovering and cooking on high for 30 minutes to reduce the sauce.
Is this recipe gluten-free?
To make it gluten-free, ensure you use gluten-free soy sauce (like tamari) and check that your tomato puree and stock are gluten-free. The rest of the ingredients are naturally gluten-free.
What can I serve with this casserole besides mashed potatoes?
This casserole pairs wonderfully with crusty bread, rice, polenta, or egg noodles. You can also serve it with steamed green beans or a simple green salad to lighten the meal.
How do I prevent the beef from becoming tough?
The key is to brown the beef in batches without overcrowding the pan, and then cook it low and slow in the oven. This allows the collagen in the meat to break down, resulting in fork-tender beef.
