Beef marengo

This delicious casserole is bursting with flavour thanks to a variety of spices, veggies and the easy addition of a cream of mushroom soup. Serve it up with bread and sour cream for a filling winter feast.

  • 20 mins preparation
  • 1 hr 30 mins cooking
  • Serves 5
  • Print


Beef marengo
  • 2 tablespoon olive oil
  • 1 kilogram beef round steak, trimmed, cubed
  • 1/4 cup plain flour, seasoned
  • 1 teaspoon smoked paprika
  • 1 kumara, peeled, chopped
  • 1 fennel bulb, trimmed, sliced, fronds reserved
  • 1 green capsicum, seeded, chopped
  • 125 gram button mushrooms
  • 1 clove garlic, crushed
  • 2 cup beef stock
  • 420 gram cream of mushroom soup
  • 400 gram diced tomatoes
  • 1/2 cup red wine
  • 1/2 cup seeded black olives
  • 1/3 cup parsley leaves
  • sour cream, crusty bread, to serve


Beef marengo
  • 1
    Preheat oven to 180°C.
  • 2
    In a large flameproof casserole dish, heat oil on high. Dust beef in combined flour and paprika, shaking off excess.
  • 3
    Brown in 2 batches for 4-5 minutes each. Transfer to a casserole dish.
  • 4
    In same dish, saute kumara, fennel, capsicum, mushrooms and garlic for 3-4 minutes until beginning to colour.
  • 5
    Stir in stock, soup, tomatoes and wine. Season to taste.
  • 6
    Bake, covered, for 45 minutes until meat is tender. Stir in olives and parsley. Garnish with fennel fronds. Serve with sour cream and bread.


Coating meat in flour helps to brown the meat and to thicken the sauce. Flavour bases, concentrated soups and dried soups can be added to casseroles for more flavour.

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