Beef casserole

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Serves: 2

By vio

(1 Vote) 1


  • 1 tbsp flour

  • 1 1/2 pints vegetable stock

  • 1 large onion, chopped into large chunks

  • 1 green pepper, chopped into large chunks

  • 1 leek, chopped into large chunks

  • 150ml red wine

  • 2 bay leaves

  • 2 cloves garlic

  • 2 carrot, chopped into large chunks

  • 1 knob butter

  • 1 sprig thyme, fresh

  • 550g beef

  • 6-8 mushrooms


  1. Preheat oven to 150C.
  2. Season the beef with salt and pepper and dust with flour.
  3. Heat some olive oil in a large and deep casserole dish and brown the beef.
  4. Remove the beef and set aside. Heat more olive oil to fry the garlic and vegetables for a few minutes.
  5. Add the beef, red wine, stock, 2 bay leaves and some fresh thyme. Mix well, cover and put in the oven.
  6. Cook for 2 hours and 45 minutes to 3 hours.
  7. Heat the butter in a frying pan and fry the mushrooms for a few minutes, then add to the dish just 10 minutes before serving.
  8. Serve with mashed potato.

Additional Information

  • Egg Free

  • Nut Free

  • Main Course

  • Autumn

  • Winter

  • Meat

  • Make Ahead

  • Can Freeze

  • beef

  • mushroom

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Your comments

  • Twigy 14/01/08 20:44

    Try swaping the wine for ale, its lush, I use guiness. Make some champ instead of just mash, its spring onions boiled in milk and butter and added to the mash.