Meal Planner

Chianti Beef Casserole


A tasty dish that's sure to impress!

Preparation time: 60 minutes

Cooking time: 140 minutes


Serves: 4 people

  • 250 ml Beef Stock
  • 150 g Cherry Tomatoes
  • 25 g Plain Flour
  • 400 g SuperValu Button Mushrooms
  • 1 kg SuperValu Fresh Irish Round Steak
    cut into 35mm cubes
  • 3 tbsp SuperValu Olive Oil
  • 50 g SuperValu Semi Sundried Tomatoes
  • 0 - SuperValu Whole Black Peppercorns
  • 0 tsp Wholegrain Mustard
  • 375 ml Champagne Pierre Darcy's Brut NV 75cl
  • 2 tsp SuperValu Fresh Thyme
    chopped (or 1 tsp dried Thyme)
  • 2 tbsp SuperValu Olive Oil
  • 1 large SuperValu Onion
  • 2 tbsp SuperValu Tomato Purée
  • 0 - SuperValu Whole Black Peppercorns


  1. Pre heat the oven to 160°C (Gas Mark 3).
  2. Mix together the ingredients for the marinade in a bowl and add the chopped beef.
  3. Cover and leave in a cool place for at least 1 hour, or preferably over night.
  4. Using a perforated spoon, lift out the beef and onion from the marinade and retain the liquid.
  5. Heat the oil in a pan and fry the beef in small batches along with the onion over a high heat until browned, and transfer to a casserole dish.
  6. Add the flour to the remaining fat in the pan (adding a little more oil if required) to make a paste.
  7. Cook it, stirring over a gentle heat for half a minute or so.
  8. Stir in the stock and reserved marinade and bring to the boil.
  9. Pour into the casserole dish and stir through the meat.
  10. Taste and add salt and pepper if necessary.
  11. Add the sundried tomatoes and mustard.
  12. Cover with a tight fitting lid, using tin foil between the lid and the pot.
  13. Put the casserole into the oven and cook for 2 hours until the meat is tender.
  14. Add the mushrooms and tomatoes, check seasoning and return to the oven for about 15 minutes.
  15. Garnish with torn fresh basil leaves and serve with SuperValu baby potatoes or cooked pasta tossed in a little butter with a green salad.

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