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Beef and Bacon Casserole

  • Author: Raymund
  • Prep Time: 15 mins
  • Cook Time: 2 hours 15 mins
  • Total Time: 2 hours 30 mins
  • Yield: 4-6 1x
  • Category: Main Course
  • Cuisine: Global

Ingredients

Scale
  • 1 kg beef chuck steak, cubed
  • 6 pcs bacon rashers, chopped
  • 2 pcs carrots, sliced
  • 4 large tomatoes, chopped
  • 1 large onion, chopped
  • 4 cloves garlic, minced
  • 2 tbsp flour
  • 2 cups red wine
  • 2 cups beef stock
  • 2 tbsp tomato paste
  • chopped parsley
  • olive oil
  • Salt
  • freshly ground black pepper

Instructions

  1. In a pan add oil then cook bacon until brown and crispy, remove from pan then set aside
  2. Add garlic and onion then cook until onions are soft, remove onions and garlic mixture from pan then set aside.
  3. Now add the beef in the pan then brown on all sides, once evenly sprinkle the flour over the beef and cook for 1 more minute. Remove beef then set it aside. Note do not overcrowd the pan, if needed you can do it first with half the amount of beef then do this step twice.
  4. Pour 1 cup of wine into the pan and bring it to a boil to deglaze. Return the beef, bacon, onion mixture to then pan.
  5. Add the stock, remaining wine, tomatoes, carrots and tomato paste. Bring it to a boil then transfer it into a casserole.
  6. Bake in a 160C preheated oven for 2 hours. Remove from oven then season with salt and freshly ground black pepper, garnish with chopped parsley then serve.