20-minute beef in red wine

A rich and warming one-pot casserole for one

  • Prep:5 mins
    Cook:15 mins
  • Serves 1
  • Easy

Nutrition per serving

  • kcal 619
  • fat 37g
  • saturates 13g
  • carbs 16g
  • sugars 13g
  • fibre 3g
  • protein 47g
  • salt 0.74g


  • 1 tbsp olive oil
  • 200g sirloin or rump steaks
  • 1 small onion, sliced
  • 1 garlic clove, finely sliced
  • pinch dried oregano
  • glass red wine
  • 200g can chopped tomatoes


Think ahead
Plan your meals so that you can recycle your leftovers, for instance cook extra boiled potatoes one night and use them in a frittata the next day. Shopping for one
It’s often cheaper to buy meat, chicken and fish in larger packs, so divide it into portions and freeze for another time. Keep it fresh
If you decide to buy larger canned goods, make sure that you transfer the remaining contents to a plastic container and use within a few days.


  1. Heat the oil in a pan. Fry steak for 2 mins on each side until brown. Remove steak to a plate, then throw the onion, garlic and oregano into the pan. Fry for 5 mins until starting to turn golden.

  2. Tip the wine and tomatoes into the pan, then simmer for 10 mins until thickened and rich. Slice the steak into chunks, return to the pan with any juices, then simmer for a few mins to reheat. Serve with pasta, chips or some fried potatoes.