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Peppered steak casserole


  • Season the beef generously with cracked black pepper and then seal it all over in a layer of hot oil in a heavy-bottomed pot. Remove. 
  • Add a little fresh oil to the pot, if needed, and gently sauté the onions, bacon, garlic and mushrooms until tender, stirring now and again and scraping the bottom of the pot as you do so.
  • Then add the tomato paste and cook for a few minutes, continually stirring until the vegies are well coated.
  • Add the flour and briefly cook, continually stirring until well combined. 
  • Then add about ½ cup red wine with 1 litre beef stock. Stir and bring to the boil, before adding the salt, 1 tbsp chopped parsley, the bay leaves, beef, chats and carrots. Turn the heat down and simmer for about 1¼-1½ hours until the meat is very tender, adding more wine and stock if needed. 
  • Taste the sauce for seasoning, add the peas and briefly cook. 
  • Serve the casserole on a bed of steamed rice with plenty of sauce and a sprinkling of parsley on top.


  • 1 kg stewing beef, cubed
  • cracked black pepper
  • olive oil
  • 2 medium onions, chopped
  • 2 large rindless bacon rashers, sliced
  • 2 garlic cloves, crushed
  • 10-12 button mushrooms, quartered
  • 1 tbsp tomato paste
  • 2 heaped tbsp plain flour
  • ½-1 cup red wine
  • 1+ litre beef stock
  • a pinch of sea salt
  • 2-3 tbsp chopped fresh parsley
  • 2 bay leaves 8 chats (baby potatoes), halved
  • 2 medium carrots, cut into chunks
  • ½ cup frozen peas

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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