Dinner ideas

Slow-cooked beef and mushroom casserole

slow-cooked beef and mushroom casserole
4H 5M



1.Preheat oven to 160°C/140°C fan-forced.
2.Coat beef in flour; shake off excess. Heat 2 tablespoons of the oil in large flameproof casserole dish; cook beef, in batches, until browned.
3.Heat 1 tablespoon of the remaining oil in same dish; cook onion and garlic, stirring, until onion softens. Add wine, undrained tomatoes, stock, paste and rind; cook, stirring, 2 minutes.
4.Return beef to dish; cook in oven, covered, 3 hours.
5.When beef is almost finished cooking, heat remaining oil in large frying pan. Cook mushrooms, stirring, until tender. Stir mushrooms and parsley into casserole.

You can use gravy beef for this recipe, if you prefer.


Related stories