Fire up your dutch ovens and slow cookers because fall is coming!
This post is sponsored by Holland House Cooking Wines, all opinions are my own.
And that means melt-in-your mouth dinners like this braised beef casserole loaded with mushrooms and eggplant! I was excited to dig out my heavy pot from way back in the cupboard. I don’t think it’s moved since this time last year, why would it with all the hot weather we’ve been having here?
But now I can start to plan for the colder nights when heavier foods are okay, and every slow cooked meat dish usually needs some kind of wine because of the flavor it adds. It also helps to tenderize the meat.
As part of my relationship with Holland House Cooking Wines, adding their Red Cooking Wine was the perfect idea to boost the flavor in this beef casserole. Oyster mushrooms and lots of fresh rosemary also helped make this one of the best beef casserole dishes I’ve ever tasted.
The eggplant was more of an afterthought though. I had it in my fridge and it needed to be used soon, so I cut it into squares and let it braise along with everything else. The eggplant also worked really well as a thickener, making that gravy nice and rich!
Usually I’d serve mashed potatoes with a dish like this but I couldn’t resist these tri-colored baby potatoes. A simple drizzle with olive oil and sone salt and black pepper is all they needed. Add them to the oven in a pan halfway through the meats cooking time and they’ll be perfectly cooked at the same time as the casserole.
This is one of those meals that can be placed in the middle of the table with a ladle and just let everyone go at it. And the best thing is watching them go back for seconds!
Slow cooked chuck roast makes this beef casserole melt-in-your mouth delicious!
- 6 tbsp all purpose flour
- 1 tsp salt
- 1/2 tsp garlic powder
- 1/2 tsp paprika
- 1/2 tsp onion powder
- 1 pinch black pepper
- 2-2 1/2 pounds beef chuck roast cut into squares
- olive oil
- 1 small onion diced
- 8 ounces brown mushrooms
- 3 cups diced eggplant
- 1/4 cup Holland House Red Cooking Wine
- 3/4 cup Cabernet
- 1 1/2 cups beef broth
- 2 tbsp ketchup
- 3 tbsp Worcestershire sauce
- 2 TBSP fresh chopped rosemary
In a bowl whisk together the first 6 ingredients.
Add the chuck roast into the flour mixture and toss well.
Heat a large dutch oven style pot with some olive oil over a medium high heat and add some of the beef to sear on all sides for a few minutes. You may have to do this in batches.
Transfer the meat to a plate.
Using the same pot, add 2 tbsp olive oil and the diced onion.
Cook for a few minutes then add the mushrooms and eggplant.
Cook until everything is well colored and starting to get soft.
Add the red cooking wine, red wine, broth, ketchup, Worcestershire and rosemary and mix well.
Add the meat to the pot, cover with a lid and place in the oven.
Cook for 1 1/2 hours and then check for tender meat. It should be soft when pressed with a fork.
Serve with roasted or mashed potatoes.
*Don't forget to rate this recipe if you make it*