Eunice Power: How to make my beef and red wine casserole — a winter classic

These recipes make for great family meal times

Eunice Power's beef and red wine casserole. Picture: Chani Anderson

This week’s recipes are absolute winter classics for me. The beef and red wine casserole with mushrooms is one of my favourite things to cook at this time of the year. It multiplies up really well, so it’s one that I often use in catering. If I’m making it at home, I’ll always make twice the recipe as you’ve got the casserole in the oven for two and a half hours, so you’re getting more bang for your buck — and it’s great to have one put away in the freezer for that night that you don’t feel like cooking.

There are a couple of things to consider when you’re making a beef casserole. Firstly, the most important thing is the beef. I always use shin beef. I get mine from Michael McGrath, the butcher in Lismore. But if I was picking up beef in the supermarket, I would always go for beef that is suitable for stewing.