Beef & Mushroom Casserole

Beef & Mushroom Casserole


  • 1.5kg beef chuck steak
  • 2 tbs plain flour
  • 2 tbs olive oil
  • 1 onion, chopped
  • 8 French shallots, peeled, halved
  • 3/4 cup dry red wine
  • 400g can crushed tomatoes
  • 1 cup beef stock
  • 200g cup mushrooms, quartered
  • 200g Swiss brown mushrooms, quartered
  • 2 tbs chopped oregano
  • 2 bay leaves
  • Woolworths potato minis, to serve
  • 1/4 cup chopped flat leaf parsley, plus extra parsley, fried, to serve 


1. Trim fat from beef and cut into 3cm pieces. Toss in flour, seasoned with salt and pepper, to coat well.
2. Heat 1 tbs oil in a frying pan and cook beef in batches until browned. Transfer to a plate. Add remaining oil to same pan and cook onion and shallots for 5 minutes or until softened. Deglaze pan with red wine, scraping bits from base of pan. Add tomatoes, stock, mushrooms, oregano and bay leaves. Season to taste.
3. Transfer mixture to slow cooker and cook on high for 4-6 hours or on low for 6-8 hours.
4. Cook potato minis as per packet instructions. Stir chopped parsley through the casserole. Serve with potatoes and garnish with fried parsley.
No slow cooker? Follow recipe to end of step 2, then simmer, covered on low heat for 2 hours until tender.

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