My casserole type dishes get very watery as well & to thicken up the juice I usually take 2 tbsp out & mix into a paste with corn flour & then mix back in, take the lid off and put it on high for 10 minutes. I like heaps of gravy though....

Today I've made a beef/red wine casserole which smells divine. Its the same recipe I use for my lamb shanks but instead I just used chuck steak.

1 tin crushed tomatos
1/2 cup red wine
2 cloves garlic
1 sprig rosemary
3 bay leaves
salt & pepper
2 carrots diced
3 potatos diced
2 celery sticks diced
500gm steak chopped

Pop it all in & off you go. I didn't brown anything first or anything like that.