Beef and Mushroom Casserole
5 - FarmOne - Mushrooms, Main
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
Description
30 mins preparation
3 hrs cooking
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.
Directions
Preheat oven to 180°C (160°C fan-forced). Toss beef in combined flour, salt and pepper; shake away excess flour.
Heat oil in a large flameproof casserole dish. Cook beef, in batches, until well browned.
Remove from dish.
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
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.
Add mushrooms to dish, stir to combine. Cook, covered, further 30 minutes, or until beef is tender.
Just before serving, add spinach; stir until just wilted. Season to taste.