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Rich beef casserole

beef casserole

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Rich beef casserole is a hearty main dish which is full flavor and easy to throw-together.


1.2kg (2lb 11oz) braising steak, cut into 4cm (1½in) cubes

2tbsp vegetable oil

8 shallots, halved

250g (9oz) portobello mushrooms, thickly sliced

1tbsp plain flour

150ml (5fl oz) red wine

800ml (1 pint 7fl oz) beef stock

Handful dried wild mushrooms

3 thyme sprigs

1 bay leaf

25g (1oz) cornflour

Handful chopped fresh parsley


1. Preheat oven to 160°C (140°C fan) mark 3. Pat beef dry with kitchen paper and season. Heat 1½tbsp of the oil in a large ovenproof casserole dish and brown beef in batches. Set aside.

2. Heat remaining oil and fry the shallots for 2-3min until golden, then add the portobello mushrooms and fry for 2-3min until softened.

3. Return beef to the pan with any juices and stir in the flour. Add the wine, stock, dried mushrooms, thyme and bay leaf. Bring to the boil, then cover and cook in oven for 2hr or until

beef is tender.

4.Strain the stew, reserve beef mixture and return liquid to the pan. In a small bowl, mix together cornflour and 3tbsp water. Add to the pan and heat on the hob. Boil the sauce for 4-

5min, stirring continuously until the mixture thickens. Add the strained beef mixture and heat through (don’t boil or the meat will toughen). Remove thyme sprigs and bay leaf and discard. Add parsley and check seasoning. Serve immediately

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About Zena Grantham

About Zena Grantham

Zena is a baking fanatic spending most of her free time dreaming up her next tasty recipe. She has been known to accidentally make people fall off their diet or healthy eating wagon with chocolate cakes!

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