Beef and Mushroom Casserole
The beauty of this dish is that it's an entire meal in one dish. Bake everything together and have dinner for the family on the table in no time.
Notes
This recipe was featured in 16 Easy Potluck Recipes, a compilation of the very best potluck recipes. Check out the article for 15 other easy potluck recipes!
Cooking Time1 hr 30 min
Cooking MethodCasserole
Ingredients
- 2 pound cross-cut blade steak
- 4 tablespoon oil
- 2 tablespoon flour
- 1/2 teaspoon salt
- black pepper, freshly ground
- 1 cup red wine
- 1 1/2 cup beef stock
- 1 bay leaf
- 1 large sprig oregano
- 2 stalks parsley
- 2 cloves garlic
- 6 shallots
- 1 cup brown button mushroom
- 1/4 cup parsley, chopped
Instructions
- Preheat oven to 356 degrees F.
- Trim meat and cut into 1 inch 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 colored 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 for 1 hour.
- Wipe mushrooms, cut in half and add to the casserole, stirring through.
- Cook 30 minutes more minutes or until meat is tender. Remove the bay leaf etc. and sprinkle with the parsley.