- Global
by Raymund · Published · Updated
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You can cook a beef casserole in many ways but nothing beats a simple classic such as beef and bacon casserole, I guess you can’t go wrong on this one. Several months ago we dined in a buffet restaurant called Fortuna located in Sky City Auckland, I was surprised as it looks so much different compared to the last time we were there which was more than 2 years ago. Its cleaner, it looks new, it looks like an expensive restaurant and the ambiance way much better, I noticed the dishes changed as well and some of the dishes that standout were their Beef and Bacon Casserole and their Chicken Rendang which was phenomenal. Because of that I listed it down on my to do list, that’s what I usually do when we dine out, check the menu of what I haven’t made yet and cook it at home, this is nothing different. So several months later here it is a recipe that was inspired from the one I tried.
5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 14 reviews
- 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
- In a pan add oil then cook bacon until brown and crispy, remove from pan then set aside
- Add garlic and onion then cook until onions are soft, remove onions and garlic mixture from pan then set aside.
- 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.
- 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.
- Add the stock, remaining wine, tomatoes, carrots and tomato paste. Bring it to a boil then transfer it into a casserole.
- 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.
Recommended
Tags: BeefCasserole
27 Responses
- Comments27
- Pingbacks0
rsmacaalay says:April 23, 2012 at 7:29 pm
Masarap at bago na yung layout, looks better than before
Reply
- thecompletecookbook says:
April 23, 2012 at 7:16 pm
This is similar to my Beef Bourginnone recipe – delicious!
🙂 MandyReply
- Judy says:
April 24, 2012 at 2:03 am
Hearty, comforting, delicious beef AND I am liking the look of the new theme!
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- wok with ray says:
April 24, 2012 at 2:51 am
Nicely done, my friend! I like the new theme, too! 🙂
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- Eri says:
April 24, 2012 at 3:16 am
It seem to me that winteris approaching to New Zealand..!
have a wonderful week Reymund!Reply
- sportsglutton says:
April 24, 2012 at 4:42 am
Cool adjustment to the theme and another delish dish!
Reply
- Yi @ Yi Resevation says:
April 24, 2012 at 3:07 pm
Found your blog through a few other bloggers and I am glad I did. I am a big beef person and I have not yet had a bacon dish that’s not delicious so your classic beef and bacon casserole is extra yummy to my taste buds! Thanks for sharing the recipe!
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- Geni - Sweet and Crumby says:
April 25, 2012 at 7:54 am
What a nice hearty meal this is! And bacon is always a great addition to any meal.
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April 25, 2012 at 10:44 am
I like the new look. And speaking of looks, this looks awesome.
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- Love 2 Type says:
April 25, 2012 at 8:05 pm
i’m trying to cut my meat and more on fruits and vegetables. but this one seems to rich in carrots. i’m tempted. hehehe
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- foodjaunts says:
April 26, 2012 at 11:29 am
Oh that looks delicious. It’s almost like a stew but better with the bacon. I would totally have this with a bit of rice.
Reply
- Kristy says:
April 26, 2012 at 3:04 pm
Very hearty and perfect for a cool, rainy spring day. 🙂 (Or fall day, or winter day.)
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- Guia Obsum says:
April 26, 2012 at 7:59 pm
That looks soooo delicious, there’s something about casserole that sounds so comforting. 🙂
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- buttoni says:
April 28, 2012 at 1:37 pm
This sounds so delightful. I can’t wait to try it and just printed it out. Thank you!
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- Martyna @ Wholesome Cook says:
May 2, 2012 at 3:31 pm
Perfect for the kind of weather we are having – love the beef and bacon combo, used in our spaghetti last night too!
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- Carrie Lane says:
November 28, 2012 at 3:41 am
I am fixing dinner for 18 Thursday night and this will be perfect. With the addition of rice, a small salad and french bread I will have 18 happy guest. Thank you for this awesome dish!
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- Caroline says:
December 5, 2012 at 7:21 am
Sounds delish…bt what is a rasher? A strip? Thanks.
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- rsmacaalay says:
December 5, 2012 at 7:54 am
Yup its the strips, but you can use any bacon if needed
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- Kristen says:
April 15, 2013 at 9:04 am
Mmmmm I made this for dinner last night and it was worth it for the smell alone! Thank you 🙂 .
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- felicia says:
September 8, 2013 at 1:59 pm
wot f u dnt have beef stock or ne wine wot could b a substittute
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- Raymund says:
September 8, 2013 at 7:02 pm
Hi you can use water but it wont be as tasty as the one with beef stock and red wine
Reply
- annmarie says:
March 3, 2021 at 4:30 am
Found this over the weekend. Made it yesterday. FANTASTIC. Willbe making it again.
Reply
- Raymund says:
March 3, 2021 at 6:46 am
Thanks for trying it out! Glad you liked them
Reply
Carrie Lane 
Caroline 
Kristen 
felicia 
annmarie 
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