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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Ingredients
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
Method
Beef and mushroom casserole
- 1Preheat oven to 180°C (160°C fan-forced). Toss beef in combined flour, salt and pepper; shake away excess flour.
- 2Heat oil in a large flameproof casserole dish. Cook beef, in batches, until well browned. Remove from dish.
- 3Trim 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
- 4Return 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.
- 5Add mushrooms to dish, stir to combine. Cook, covered, further 30 minutes, or until beef is tender.
- 6Just before serving, add spinach; stir until just wilted. Season to taste.
