Name: Beef and mushroom casserole
Prep time: 30 min
Cook time: 180 min
Total time: 210 min
Yield: 6
Ingredients: 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

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.

Skip to Recipe

Serves 6

Prep

30M

Cook

Total

3H 30M

Ingredients

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

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.

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

Instagram Facebook

Ingredients

Method

Related stories

About your privacy