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How to make French mushroom and beef casserole

Yield = 6
Prep time: 0:30
Cook time: 2:30
Total time: 3:00

Ingredients

  • 1 tablespoon olive oil
  • 1kg beef chuck steak, cut into 3cm pieces
  • 16 pickling onions, peeled
  • 200g speck or bacon, cut into batons
  • 400g button mushrooms, ends trimmed
  • 2 garlic cloves, crushed
  • 2 tablespoons plain flour
  • 3 cups (750ml) dry red wine
  • 1 cup (250ml) Massel beef stock
  • 1 bouquet garni (see note)
  • Chervil leaves, to serve
  • Garlic mashed potato, to serve
  • Steamed green beans, to serve

Method

  • Step 1 Preheat oven to 150°C. Heat half the oil in a large flameproof casserole pan over medium-high heat. Add one-quarter of the beef and cook, turning occasionally, for 5 minutes or until brown all over. Transfer to a bowl. Repeat in 3 more batches with remaining beef, reheating pan between each batch.
  • Step 2 Heat remaining oil in pan. Add the onions and cook, stirring, for 5 minutes or until golden brown. Transfer to a bowl.
  • Step 3 Add the speck, mushrooms and garlic to the pan and cook, stirring, for 5 minutes or until golden brown. Return the onions to the pan. Scatter the flour over the beef mixture and stir to combine. Cook, stirring, for 2 minutes or until well combined. Add the beef, red wine, beef stock and bouquet garni and bring to a simmer. Remove from heat.
  • Step 4 Bake in preheated oven, loosely covered, stirring occasionally, for 1 1/2-2 hours or until beef is tender and sauce thickens slightly. Taste and season with salt and pepper. Sprinkle with chervil and serve with garlic mashed potato and steamed green beans, if desired.