Curries, stews & chilli
Beef & red wine casserole with creamy mash
Chuck steak slowly braised with red wine, mushrooms, carrot and thyme until spoon-tender, served over buttery mashed potato — winter comfort food.
- 180 min · 30 min hands-on
- Serves 6
- Large flameproof casserole dish with lid, large saucepan, potato masher
- Contains milk, wheat, gluten, mushroom
- Complete meal
One serve gives you
Daily needs: Female 31–50- Protein 47 g · 39%
- Carbs 40 g · 33%
- Fat 16 g · 28%
- Fibre 9 g
Highest in this recipe
Black shows one serve; the rest of each bar is left for the day. * Partial ingredient data.
Ingredients
Weights for 6 servings. Per-serve nutrition stays the same.
- 1,000 g
- 30 g
- 3 g
- 1 g
- 25 g
- 200 g
- 300 g
- 150 g
- 250 g
- 15 g
- 40 g
- 250 g
- 500 g
- 2 g
- 1,200 g
- 150 g
- 30 g
- 10 g
Check product labels and cross-contact. Ingredient notes are not an allergy-safety guarantee.
Method
5 steps · about 180 min- Heat the oven to 160°C conventional (140°C fan). Toss the chuck steak with the flour, 2 g of the iodised salt and the pepper. Heat 15 g of the olive oil in a large flameproof casserole over medium-high heat and brown the beef well in three batches, 4–5 minutes per batch, adding a little of the remaining oil if needed. Set aside.
- Reduce the heat to medium. Add the remaining oil, the onions, carrots and celery and cook for 8 minutes until softened and lightly browned. Add the mushrooms for 4 minutes, then the garlic and tomato paste for 1 minute.
- Pour in the red wine, scraping up the browned bits, and simmer for 3 minutes until reduced by about half. Add the stock and thyme, return the beef and its juices and bring to a simmer. Cover and transfer to the oven.
- Braise for 2–2½ hours, stirring once halfway, until the beef is cooked through and breaks apart easily with a spoon and the sauce is thick enough to coat it. If it is still thin, simmer uncovered on the stove for a few minutes.
- About 30 minutes before the end, boil the potatoes in a large saucepan for 15–18 minutes until very tender. Drain well, return to the pan for 1 minute to steam dry, then mash with the milk, butter and remaining 1 g salt until smooth. Serve the casserole over the mash, scattered with parsley.
Add optional toppings or substitutions to your saved copy to include them in the calculation.
One serve gives you
Daily needs: Female 31–50- Protein 47 g · 39%
- Carbs 40 g · 33%
- Fat 16 g · 28%
- Fibre 9 g
Highest in this recipe
Black shows one serve; the rest of each bar is left for the day. * Partial ingredient data.
Calculation limitations
- Further heating in this recipe is not covered by the food record or a reviewed cooking factor. Reported contributions remain estimates.
Every nutrient, and where it comes from
152 nutrients and food components, and the ingredients that supply each one.
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Every vitamin, mineral, fat, sugar and amino acid in this recipe, per serve or for the whole batch, and which ingredients supply each one. Free, no card needed.
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About this recipe and its sources
Editorially reviewed for ingredient-method agreement, flavour structure, moisture control, practical timings and food-safety cues. Compound products and cross-contact remain label-dependent.
MorselMetrics kitchen ideas · MorselMetrics original recipe content
Original AI-assisted recipe development for MorselMetrics. Editorially reviewed. Nutrition calculated from attributed food-composition sources.
Calculation assumptions & recipe adaptations
Estimated from weighed edible ingredients using existing source-backed food records. Cooking changes without a supported model remain unadjusted; unknown nutrient values remain unknown.
- Lean chuck steak, raw, cut into 4 cm pieces: Whole-recipe edible weight.
- Plain flour: Whole-recipe edible weight.
- Iodised salt, divided: Whole-recipe edible weight.
- Ground black pepper: Whole-recipe edible weight.
- Olive oil, divided: Whole-recipe edible weight.
- Brown onions, diced: Whole-recipe edible weight.
- Carrots, cut into chunks: Whole-recipe edible weight.
- Celery, sliced: Whole-recipe edible weight.
- Mushrooms, halved: Whole-recipe edible weight.
- Garlic, crushed: Whole-recipe edible weight.
- Tomato paste, no added salt: Whole-recipe edible weight.
- Red wine: Whole-recipe edible weight.
- Reduced-salt beef stock: Whole-recipe edible weight.
- Dried thyme: Whole-recipe edible weight.
- Sebago potatoes, peeled and chopped: Whole-recipe edible weight.
- Full-cream milk: Whole-recipe edible weight.
- Unsalted butter: Whole-recipe edible weight.
- Flat-leaf parsley, chopped: Whole-recipe edible weight.
AFCD attribution, data & methods
Food matches used for nutrition
- Lean chuck steak, raw, cut into 4 cm pieces: Beef, casserole meat, boneless, chuck, lean, raw
- Plain flour: Flour, wheat, white, plain
- Iodised salt, divided: Salt, table, iodised
- Ground black pepper: Pepper, black, ground
- Olive oil, divided: Oil, olive
- Brown onions, diced: Onion, mature, brown skinned, peeled, raw
- Carrots, cut into chunks: Carrot, mature, peeled, fresh, raw
- Celery, sliced: Celery, fresh, raw
- Mushrooms, halved: Mushroom, common, fresh, raw
- Garlic, crushed: Garlic, peeled, fresh, raw
- Tomato paste, no added salt: Tomato, paste, no added salt
- Red wine: Wine, red
- Reduced-salt beef stock: Stock, liquid, all flavours, reduced salt, prepared
- Dried thyme: Thyme, dried, ground
- Sebago potatoes, peeled and chopped: Potato, sebago, peeled, raw
- Full-cream milk: Milk, cow, fluid, regular fat (~3.5%)
- Unsalted butter: Butter, plain, no added salt
- Flat-leaf parsley, chopped: Parsley, continental, fresh, raw