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Easy Red Wine and Herb Casserole
Easy Red Wine and Herb Casserole
"Slow cooker users know making a great tasting stew in your favorite cooking implement means you will come home to wonderful cooking aromas filling your house. All you need to accompany this rich casserole, is some creamy, mashed potatoes and maybe some roasted asparagus. Both are easy and quick to make. Start this preparation the day before to marinate the meat. You can use lamb, venison or chicken. Simply serve with mashed potatoes and maybe some garlic-roasted asparagus."
Why You'll Love This Casserole Recipe
1. This Easy Red Wine and Herb Casserole is perfect for busy weeknights or lazy weekends when you want to enjoy a delicious homemade meal without spending hours in the kitchen. The slow cooker does all the work for you, so you can come home to a fragrant and flavorful dish ready to be enjoyed.
2. Marinating the meat overnight allows the flavors of the red wine and herbs to infuse into the protein, resulting in a more tender and tasty dish. This step is key to achieving a rich and savory flavor profile that will impress your family and friends.
3. The versatility of this recipe allows you to choose your preferred protein, whether it be lamb, venison, or chicken. This means you can tailor the dish to suit your dietary preferences or make use of what you have on hand in your pantry.
4. Pairing the casserole with creamy mashed potatoes and garlic-roasted asparagus creates a well-rounded meal that is both comforting and satisfying. The mashed potatoes provide the perfect creamy base for the hearty stew, while the roasted asparagus adds a touch of freshness and crunch to the plate.
5. With minimal prep work and easy-to-find ingredients, this recipe is a great option for cooks of all skill levels. Whether you're a seasoned home chef or a newbie in the kitchen, you can easily master this recipe and impress your loved ones with a delicious and wholesome meal.
Serves8 People
Preparation Time20 min
Cooking Time8 hr
Ingredients
- 3 (3-pound) stewing beef or lamb, venison or chicken
- salt, ground sea
- black pepper, ground
- 2 teaspoons herbes de provence or oregano, rosemary, thyme
- 1 bottle pinot noir
- 2 tablespoons olive oil
- 1 onion, brown, thinly sliced
- 4 cloves garlic, crushed
- 1 stick celery, sliced
- 4 carrots, sliced
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Start by marinating the meat overnight. Generously sprinkle some salt and pepper and Herbes de Provence on a flat plate. Roll the diced meat through the mixture to season well. Place the meat in a bowl and add half the bottle of Pinot Noir. Stir, cover and refrigerate overnight.
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The next day using kitchen towel blot the meat pieces dry. Add the oil to a large, hot frypan and quickly sear the meat in batches on all sides. Reserve the cooked meat. When all meat is cooked, add the onion and garlic. Saute for 2 minutes. Add the celery, carrots and parsnip. Saute for a further 5 minutes.
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Place the vegetables in the crock pot. Add the browned meat, bay leaves and the remaining half bottle of pinot noir. Turn crock pot to low and cook for 4 hours. Add the quartered mushrooms. Cook for a further 4 hours on low.
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Serve with mashed potatoes and garlic-roasted asparagus.
