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


<ol> <li>Preheat oven to 150C.</li> <li>Season the beef with salt and pepper and dust with flour.</li> <li>Heat some olive oil in a large and deep casserole dish and brown the beef.</li> <li>Remove the beef and set aside. Heat more olive oil to fry the garlic and vegetables for a few minutes.</li> <li>Add the beef, red wine, stock, 2 bay leaves and some fresh thyme. Mix well, cover and put in the oven.</li> <li>Cook for 2 hours and 45 minutes to 3 hours.</li> <li>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.</li> <li>Serve with mashed potato.</li> </ol>

Additional Information

  • Egg Free

  • Nut Free

  • Main Course

  • Autumn

  • Winter

  • Meat

  • Make Ahead

  • Can Freeze

  • beef

  • mushroom

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  • 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.