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.

  • 30 mins preparation
  • 3 hrs cooking
  • Serves 6
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Beef and mushroom casserole
  • 1.5 kilogram beef chuck steak or gravy beef, cut into 3cm pieces
  • plain flour, for dusting
  • salt and freshly ground black pepper
  • 2 tablespoon olive oil
  • 1 spring onions
  • 3 clove garlic, crushed
  • 1/2 cup (125ml) dry red wine
  • 3 cup (750ml) salt-reduced beef stock
  • 3/4 cup (180ml) tomato puree
  • 1 bay leaf
  • 2 stalks fresh flat-leaf parsley
  • 2 sprigs fresh rosemary
  • 300 gram button mushrooms
  • 200 gram swiss brown mushrooms
  • 1 bunch english spinach, trimmed, washed
  • salt and pepper, to season


Beef and mushroom casserole
  • 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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