Beef, Wine and Mushroom Casserole
Beef, Wine and Mushroom Casserole



  • 700g braising steak, cut into chunks
  • 2 tbsp oil
  • 2 sliced onions
  • 2 tbsp seasoned flour
  • 2 tsp mixed herbs
  • 150ml red wine
  • 450ml beef stock
  • 2 tbsp tomato paste
  • 1 bay leaf
  • 300g sliced carrots
  • 300g sliced mushrooms
  • Chopped parsley
  • Cheesy mash, to serve
  • Preheat the oven to 180C. Season the meat well with salt and pepper, then fry in the oil in a large frying pan to brown all over. Transfer the meat to a lidded casserole dish, then toss the onions in the frying pan and cook for 5 mins or until golden. Add the onions to the casserole and sprinkle with the flour and mixed herbs. Toss together to combine.
  • Pour the wine and tomato paste into the casserole, stir in the bay leaf, then cover with the lid and bake in the oven for about 90 mins. Add the mushrooms and carrots to the casserole, bake for another 45 mins, then leave to sit for 10 mins before serving with cheesy mash and some greens of your choice.
2 hrs 30 mins
4 serving

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