Ingredients
- 700 grams diced beef stew meat
- 2 tablespoons olive oil
- 1 onion, diced
- 4 cloves garlic, minced
- 2 cups button mushrooms, sliced
- 2 carrots, sliced
- 1 ½ cups beef stock
- 1 cup red wine
- 1 can diced tomatoes
- 2 tablespoons tomato paste
- 1 teaspoon rosemary
- 1 teaspoon thyme
- 2 bay leaves
- 1 cup sour cream
- 2 tablespoons flour
- salt and pepper
Instructions
- Preheat oven to 165 °C.
- In a large dutch oven, heat the olive oil over a medium-high heat and brown the beef on all sides. Best down in batches. Remove the beef and set it aside.
- In the same pot, add the onions and cook for about 5 minutes, until softened. Add the garlic and mushrooms and cook for a further 5 minutes.
- Return the beef to the pan. Add the carrots, beef stock, red wine, diced tomatoes, tomato paste, herbs, salt, and pepper. Stir to combine.
- Bring the mixture to a simmer before covering and transferring to the oven. Cook for 2 ½ hours.
- In a small bowl, combine the flour with 3 tablespoons of water to make a slurry. Add this into the beef mixture along with the sour cream, stir, and then cook for an additional 30 minutes.
- Remove the bay leaves and then serve with mashed potato and garnished with parsley.
There’s nothing like a hearty casserole to warm you up on a chilly evening. This Beef and Mushroom Casserole is a symphony of flavors, combining tender beef, earthy mushrooms, and a rich, savory sauce. It’s perfect for a family dinner or an impressive dish for guests. Let’s dive into how you can make this delightful dish at home.
Preparing the Beef and Mushroom Mixture
Start by preheating your oven to 165°C (325°F). In a large dutch oven, heat the olive oil over medium-high heat and brown the diced beef stew meat on all sides, working in batches to avoid overcrowding the pot. Once browned, remove the beef and set it aside.
In the same pot, add the diced onion and cook for about 5 minutes until softened. Then, add the minced garlic and sliced button mushrooms, cooking for an additional 5 minutes until the mushrooms release their moisture and start to brown. Return the beef to the pot and add the sliced carrots. Pour in the beef stock and red wine, then add the diced tomatoes and tomato paste. Stir in the rosemary, thyme, bay leaves, salt, and pepper, mixing everything together to combine well.
Finishing the Casserole
Bring the mixture to a simmer, then cover the pot and transfer it to the preheated oven. Let it cook for 2 ½ hours, allowing the flavors to meld and the beef to become tender. After 2 ½ hours, remove the pot from the oven. In a small bowl, mix the flour with 3 tablespoons of water to create a slurry and add this to the casserole along with the sour cream. Stir well to combine and ensure there are no lumps. Return the pot to the oven for an additional 30 minutes. Before serving, remove the bay leaves.
This casserole pairs beautifully with creamy mashed potatoes and a sprinkle of fresh parsley for garnish. For an extra touch of indulgence, serve it alongside traditional Yorkshire pudding to soak up the rich sauce. Enjoy this comforting, flavorful Beef and Mushroom Casserole with your loved ones, and let the rich aroma fill your home. Happy cooking!
