Piedmontese Beef Casserole

Piedmontese Beef Casserole

Serves approximately 6-8

Ann says:

“Takes time to prepare but well worth the effort. Brilliant dish if you are entertaining, as it can be prepared the day before and re-heated.”


For the marinade you will need:

  • 272 ml / half pint red wine
  • 50 ml / 2 floz brandy
  • Sprig of thyme and rosemary
  • 2 garlic cloves – chopped
  • Few bay leaves
  • Blackpepper

For the rest

  • 3 lbs / 1.3 kg Piedmontese stewing beef cut into chunks
  • 2 tbsp olive oil
  • 1 tbsp flour
  • 200 g / 7 oz rashers – chopped
  • 2 tbsp black or green olives – pitted
  • 2 carrots – diced
  • 2 onions – sliced
  • 175 g / 6 oz mushrooms
  • 400 g / 14 oz tin chopped tomatoes
  • 425 ml / 3/4 pt beef stock
  • Salt and freshly ground pepper
  • Parsley to serve


1. Place all the marinade ingredients in a bowl and add the beef. Leave for a couple of hours or overnight. Lift the meat out of the marinade and pat dry.

3. Heat the olive oil in a pan and fry off in batches, transfer the meat to a casserole.

4. Add the flour to the browned meat and toss together.

5. Brown the onions in the pan then add the mushrooms and garlic and add to the casserole.

6. Put the carrots, olives and tomatoes in the casserole and stir around.

7. Lift the herbs out of the marinade and add to the meat. Pour the marinade into pan in which the meats etc were browned and bring to the boil to remove any bits from pan.

8. Now add to the casserole with enough stock to cover the meat and vegetables.

9. Cover the casserole with greaseproof paper then place the lid on top.

10. Cook for approximately 2 hours or until the meat is tender.

Finally, serve with chopped parsley.