Beef, Bacon and Mushroom Casserole
Beef, Bacon and Mushroom Casserole



  • 400g quality beef stewing steak
  • 1 tbsp flour
  • 2 tbsp olive oil
  • 75g smoked bacon, chopped
  • 1 onion, chopped
  • 200g sliced carrots
  • 200g diced turnip or similar
  • 500ml red wine
  • 400g tin of chopped tomatoes
  • 250g brown mushrooms, quartered
  • 30g parsley, chopped
  • 1 crushed garlic clove
  • 1 lemon, zest only
  • Preheat the oven to 160C. Cut the beef into 2cm cubes and dust with the flour and seasoning. Heat half the oil in a casserole and brown the beef all over for 3 mins, then remove from the pan and set aside. Add the remaining oil and fry the onion, bacon, carrots and turnip for 5 mins, or until golden.
  • Add the wine to the casserole and bubble for 1 minute. Tip in the tomatoes and beef and bring to the boil, then cover and transfer to the oven to cook for 90 mins. Add the mushrooms, cover and bake for 30 mins more. Meanwhile, mix the chopped parsley, lemon zest and garlic in a bowl to make a gremolata. When ready to serve, top the stew with the gremolata and serve with crusty bread.
2 hrs
4 serving

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