Beef, Mushroom and Tamarind Casserole
Beef, Mushroom and Tamarind Casserole



  • 2 tbsp oil
  • 400g diced beef steak
  • 550g mixed chopped onion, carrot and celery
  • 4 sliced garlic cloves
  • 2 red chillies, deseeded and halved lengthways
  • 1 tbsp grated ginger
  • 100g tamarind paste
  • 1 tbsp soy sauce
  • 1 tbsp brown sugar
  • 400ml beef stock
  • 250g brown mushrooms, halved
  • Preheat the oven to 200C. Heat the oil in a large casserole dish and cook the steak for 5 mins to brown all over, then remove and set aside. Add the mixed veggies to the pan and cook for 5 mins, then stir in the garlic, chilli and ginger. Cook for a minute more, then return the meat and any resting juices to the pan.
  • Stir in the tamarind, soy sauce, stock and sugar, then cover and cook in the oven for 90 mins. Stir in the mushrooms, return the pan to the oven for another 20 mins, then season and serve with rice or mashed potatoes.
2 hrs
4 serving

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