Kerry Withoos, Accredited Practising Dietitian


Beef and Red Wine Casserole

Recipes > Main Meals

This delicious. low carb, filling casserole is worth the effort for sure. For an even more filling meal serve on zucchini noodles or Konjac rice. This is just as delicious served cold the next day for lunch.


  • 750g Blade steak trimmed of all fat and cut into 3cm cubes
  • ½ cup dry red wine
  • 2 teaspoons olive oil
  • 1 medium brown onion, chopped
  • 2 medium carrots, chopped
  • 2 tablespoons plain flour
  • 1 cup beef stock
  • 1 tablespoon tomato paste
  • 300g pumpkin peeled and chopped
  • 2 cloves garlic peeled
  • 100g green beans, trimmed and cut into 3cm lengths


Step 1. Place beef and wine in a non-metallic bowl, stir to coat and cover with plastic wrap and fridge for 3 hours or overnight

Step 2. Preheat oven to 160C. Heat oil in casserole dish over medium heat. Add onion and carrot and cook for 5 to 7 minutes until softened

Step 3. Drain beef, reserving marinade. Add beef to dish. Cook, stirring for 5 – 6 minutes or until browned all over. Stir in flour. Add marinade, stock, tomato paste, pumpkin and garlic. Stir to combine. Bring to the boil

Step 4. Cover with lid or foil and bake for 1 hour 15 minutes. Remove lid and add beans and bake for a further 5 minutes or until beef and beans are tender.