Slow-cooked beef and mushroom casserole

  • 4 hrs 5 mins cooking
  • Serves 10
  • Print


Slow-cooked beef and mushroom casserole
  • 3 kilogram beef chuck steak, chopped coarsely
  • 2 tablespoon plain flour
  • 1/2 cup (125ml) olive oil
  • 4 brown onions (800g), sliced thinly
  • 3 clove garlic, crushed
  • 1 cup (250ml) dry red wine
  • 410 gram can crushed tomatoes
  • 2 cup (500ml) beef stock
  • 1/4 cup (70g) tomato paste
  • 3 x 10cm strips orange rind
  • 200 gram flat mushrooms, sliced thickly
  • 200 gram button mushrooms, halved
  • 200 gram swiss brown mushrooms, sliced thickly
  • 3/4 cup coarsely chopped fresh flat-leaf parsley


Slow-cooked beef and mushroom casserole
  • 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.

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