Beef and mushroom casserole

Packed full of juicy, tender beef and fresh mushrooms braised in a white wine sauce, this hearty casserole is beautiful enjoyed hot with a side of creamy mashed potato and steamed greens as a warming Winter meal.
Beef and Mushroom CasseroleAustralian Women's Weekly
3H 30M



1.Preheat oven to 180°C (160°C fan-forced). Toss beef in combined flour, salt and pepper; shake away excess flour.
2.Heat oil in a large flameproof casserole dish. Cook beef, in batches, until well browned. Remove from dish.
3.Trim onions, leaving about 4cm of the stalk intact. Cut onions in half, lengthways. Add onions to dish. Cook until browned lightly. Add garlic; cook until fragrant
4.Return beef to pan with wine. Simmer, uncovered, 1 minute. Add stock, tomato puree, bay leaf and herbs; bring to the boil. Cover dish tightly with a lid or foil. Bake 2 hours.
5.Add mushrooms to dish, stir to combine. Cook, covered, further 30 minutes, or until beef is tender.
6.Just before serving, add spinach; stir until just wilted. Season to taste.

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