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Beef and Mushroom Casserole

Beef and Mushroom

This recipe is printed from Scissors, Paper, Bacon.

Prep Time 15 minutes
Cook Time 3 hours 15 minutes
Servings 4 people

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.