Beef, Red Wine & Mushroom Casserole

Beef 7 Vegetable Stew RS CC

Beef, Red Wine & Mushroom Casserole.

  • Servings: 8
  • Difficulty: Easy
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I’ve already told you how much I love my pressure cooker and this recipe is another reason why. I just love casseroles. Not just because they leave me with only one pot to clean up, but because you can put heaps of seasonal vegetables into them and they all melt into the sauce. Hearty casseroles with loads of tender chunks of beef are not just perfect for a quick and tasty winter meal, but they also freeze incredibly well. I always have a few portions in the freezer for when I need a quick, filling meal.  

This delicious Beef, Red Wine & Mushroom casserole is perfect for winter. You can eat this casserole by itself or you can dress it up by adding toppings such as cauliflower mash to make individual pot pies, or fathead/keto dough dumplings for a family casserole. YUM!!!



  • 2 tbsp olive oil
  • 1 white onion diced
  • 2 tbsp minced garlic
  • 1kg beef chuck steak cut into 1 inch cubes
  • 3 whole carrots cut into inch cubes
  • 3 celery sticks cut in half and into inch cubes
  • 1 medium eggplant or 5 small eggplants 1 inch dice
  • 200g button mushrooms cleaned and cut into quarters
  • 2 heaped tbsp beef stock powder
  • 1 cup tomato passata
  • 1 cup red wine
  • 1 400g can chopped tomatoes
  • 2 twigs of fresh rosemary


  1. Put the pressure cooker onto the saute setting and add the olive oil. If you don’t have this setting on your pressure cooker put a saucepan on medium heat and add the olive oil. Add the diced onion and cook until browned and softened. Add the garlic and cook till fragrant. Add the beef and stir till browned. If using a frying pan add the meat and onion mixture back to the pressure cooker pot once the meat is browned. 
  2. To the pot add all the chopped vegetables, beef stock powder, tinned tomatoes, tomato passata, red wine and rosemary. Stir till combined, secure the pressure cooker lid and change the setting to curry. Set the timer for 30 minutes ensuring the pressure release valve is closed. 
  3. Once the cooking time is completed, either carefully release the pressure from a distance using a wooden spoon and being very careful not to get burned from the steam or leave the cooker for 30 minutes to self-release. 
  4. Remove all the meat and vegetables from the juices with a slotted spoon and set aside. Put the setting back onto saute and bring the sauce to the boil, simmering until half the liquid is evaporated, about 15 minutes. This concentrates the flavours of the sauce and allows it to thicken slightly. Add the meat and vegetables (removing the rosemary sticks) back to the sauce and serve piping hot.


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