Beef and Mushroom Casserole


1 kg cross-cut blade steak
4 Tbsp oil
2 Tbsp flour
1/2 tsp salt
freshly ground black pepper
1 cup red wine
1 1/2 cups beef stock
1 bay leaf
1 large sprig oregano
2 stalks parsley
2 cloves garlic
6 shallots
200g brown button mushroom
1/4 cup chopped parsley


Trim meat and cut into 3cm cubes. Heat oil in a large heavy based casserole dish. Fry the meat in batches until brown on all sides. Return all the meat to casserole and sprinkle over flour, salt and pepper. Toss with meat until flour has coloured lightly and stuck to the base of the casserole. Add wine and stock and stir around scraping up the stuck in bits. Tie oregano, parsley and bay leaf together with a piece of string and place in the casserole. Crush garlic, peel and chop finely. Peel the shallots and to the casserole with the garlic. Cover with lid and bake at 180 C for 1 hour. Wipe mushrooms, cut in half and add to the casserole, stirring through. Cook a further 30 minutes or until meat is tender. Remove the bay leaf etc. and sprinkle with the parsley.

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