Beef And Wine Casserole
A hearty beef and wine casserole with savory mushroom and onion flavors, perfect for comforting family dinners or special occasions that appreciate rich, slow-cooked dishes.
Ingredients
Instructions
- Combine the stewing beef, Burgundy wine, onion soup mix, and cream of mushroom soup in a casserole dish.
- Cover and bake in a preheated oven at 325°F for 3 hours.
- Serve hot with noodles or rice.
Tips & Substitutions
For a richer flavor, consider marinating the stewing beef in the Burgundy wine for a few hours before cooking. If you don’t have Burgundy wine, any dry red wine will work as a substitute. You can also add chopped carrots or potatoes to the casserole for extra heartiness, similar to what you might find in Beef Medley Soup. Stir in some fresh herbs like thyme or rosemary for additional aroma.
Serving Suggestions
This Beef And Wine Casserole pairs beautifully with buttered egg noodles or steamed rice, which will soak up the delicious sauce. A side of roasted vegetables or a simple green salad can add freshness to the meal. For a heartier option, consider serving it alongside Texas-Style Short Ribs for a satisfying dinner spread.
Storage & Reheating
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, place the casserole in an oven at 350°F until warmed through, or microwave individual portions until hot. Be sure to add a splash of water or broth when reheating to maintain moisture.
Nutrition & Diet Analysis (per serving)
Each serving of Beef And Wine Casserole contains roughly 130 calories, with 1g protein, 8g carbohydrates, and 2g fat.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use a different type of meat for this casserole?
Yes, while the recipe calls for stewing beef, you can substitute chuck roast or even pork for a different flavor profile. Just ensure the meat is cut into similar-sized cubes so it cooks evenly. Adjust cooking time as needed depending on the type of meat used.
How can I thicken the sauce if it turns out too thin?
If the sauce is too thin after baking, you can thicken it by making a slurry with cornstarch and water, then stirring it into the casserole and baking for an additional 15 minutes. Alternatively, you can remove the lid and let it bake uncovered for the last half hour to reduce the liquid.
Can I freeze the casserole for later?
Absolutely! This casserole freezes well. Allow it to cool completely, then transfer to a freezer-safe container. It can be frozen for up to 3 months. To reheat, thaw overnight in the refrigerator and bake in the oven until heated through.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).