Beef in Red Wine with Garlic Mash

Beef in Red Wine with Garlic Mash Beef in Red Wine with Garlic Mash

A lovely beef dish - perfect for a romantic night in!

4 people 140 minutes 0 minutes


  • 2 sticks Celery chopped
  • 3 cloves Garlic
  • 250 g Mushrooms sliced
  • 450 ml Red Wine
  • 1 tin SuperValu Chopped Tomatoes 400g
  • 3 tbsp SuperValu Cornflour
  • 2 tbsp SuperValu Fresh Parsley Flat Leaf chopped
  • 1 - SuperValu Leek thinly sliced
  • 1 medium SuperValu Onion chopped
  • 2 lb SuperValu Quality Irish Diced Beef trimmed and cubed
  • 0 - SuperValu Salt
  • 150 g Supervalu Smoked Bacon Lardons cut into cubes

Garlic mash:

  • 50 ml Fresh Cream
  • 3 cloves Garlic (roasted with beef)
  • 100 g SuperValu Butter
  • 900 g SuperValu Rooster Potatoes
  • 0 - SuperValu Salt


  1. Place the steak, garlic, onion, celery, herbs and wine into a large glass bowl and cover, place in the fridge preferably overnight but at least for 4 hours.
  2. Preheat the oven to 160C/325F/Gas Mark 3.
  3. Place the marinated beef and vegetables into an ovenproof dish and pour over the tomatoes, season with salt and pepper and cover, place in a preheated oven for 2 hours.
  4. Drizzle some olive oil into a pan and add the leek, bacon and mushrooms, cook for 4 – 5 minutes until the bacon is crisp.    Remove the casserole from the oven and add the vegetables.    Add some water to the cornflour to form a paste then pour into the casserole, stir to combine.   Return to the oven for a further 20 minutes until thickened.

Garlic Mash:

  1. Peel the potatoes and cut into large chunks.  Place in a large saucepan and barely cover with water, cook for 25 minutes until very tender but not falling apart.
  2. Drain the potatoes and return to the saucepan over a low heat.   Using a potato masher roughly mash the potatoes   Squeeze the pulp from a few of the garlic casings, depending on personal taste, and add to the potatoes.
  3. Add butter and cream to the potatoes, beat with a wooden spoon until fluffy.  Season with salt and pepper.
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