Tulloch Table Series 2026 #5

  • Date Posted: 8 June 2026

Every month, we put a recipe to the test in true Tulloch style - simple, seasonal, and made for sharing.

This time around, Matt brought together a slow braised beef and Shiraz casserole made for cooler nights and long dinners. Rich beef, red wine and slow-cooked vegetables come together into something hearty, simple and full of flavour. The kind of meal that fills the kitchen with good smells long before it hits the table.

The verdict?

“Comfort food done properly. The beef just falls apart, the sauce is rich without feeling too heavy, and with a glass of Chairman’s Shiraz next to it, it all just works. Definitely one of those meals that tastes even better the next day too.”

Ingredients

1kg beef chuck steak, cut into chunks

1 brown onion, diced

2 carrots, sliced

2 celery stalks, chopped

250g mushrooms, sliced

2 potatoes, chopped

3 garlic cloves, crushed

2 tbsp tomato paste

1 ½ cups red wine

2 cups beef stock

Olive oil

Plain flour

Fresh thyme

Salt and cracked black pepper

Crusty sourdough, to serve

Method

Heat olive oil in a large heavy-based pot over medium-high heat. Toss the beef in flour, season generously with salt and cracked black pepper, then brown the meat in batches until well coloured. Remove and set aside.

In the same pot, add the onion, garlic, carrot, celery and mushrooms. Cook until softened and lightly caramelised. Stir through the tomato paste and cook for another minute.

Pour in the red wine and let it simmer for a few minutes, scraping up all the flavour from the bottom of the pot. Add the beef stock, potatoes, thyme and bay leaves, then return the beef to the pot.

Bring to a gentle simmer, cover and cook on low heat for around 2 to 2½ hours, stirring occasionally, until the beef is tender and the sauce has thickened.

Toast the sourdough until golden and serve alongside the casserole with a glass of red.

Pairing suggestions

Slow cooked beef, red wine and rich savoury flavours make this the kind of dish that deserves a red alongside it. As the casserole builds depth and richness, the right wine helps bring everything into balance.

Our standout pairing is the Cellar Door Release Chairman’s Shiraz. Pepper, dark berries and spice work perfectly with the slow braised beef, while the firm tannins hold up beautifully against the richness of the sauce. Bold, structured and made for cooler nights.

For something a little softer and more relaxed, The Boss Red brings juicy berry fruit, dried herbs and an easy-drinking style that suits the comforting flavours of the dish perfectly.

If you’re after something with a bit more earthiness, the Cellar Door Release Barbera is a great match. Dark cherry, plum and savoury herbal notes work seamlessly with the mushrooms, slow cooked vegetables and richness of the casserole, while the acidity keeps everything feeling balanced and fresh.

Cook, snap & share this recipe! Don’t forget to tag us @tullochwines

 

You must be over 18 to enter this site, are you over 18?

No
It is against the law to sell or supply alcohol to, or to obtain alcohol on behalf of, a person under the age of 18 years.
Tulloch Wines promotes the responsible service and drinking of alcohol at all times