Slow-Cooked Beef and Mushroom Casserole
Tender chuck steak slowly baked with button mushrooms, carrots, and rich beef broth until meltingly soft. A classic, comforting weekday dinner.
- Prep
- 20 min
- Cook
- 150 min
- Total
- 170 min
- Servings
- 4
- Difficulty
- Easy
- Calories
- 520 kcal
Equipment
- •Casserole dish with lid
- •Heavy frypan
- •Chopping board
- •Chef's knife
- •Wooden spoon
Nutrition
Per serving, approximate
- Calories
- 520 kcal
- fat
- 28 g
- carbs
- 16 g
- fibre
- 4 g
- protein
- 48 g
- calories
- 520 kcal
Instructions
- 1
Preheat your oven to 160 C (140 C fan-forced).
- 2
Toss the diced beef chuck with plain flour, salt, and pepper in a bowl to coat evenly.
- 3
Heat one tablespoon of olive oil in a heavy frypan over medium-high heat.
- 4
Brown the beef in batches until well caramelised on all sides, then transfer to a casserole dish.
- 5
Add the remaining oil to the frypan and cook the onion, garlic, and carrots until softened.
- 6
Stir in the mushrooms and tomato paste, cooking for two minutes until fragrant.
- 7
Pour in the beef stock and Worcestershire sauce, scraping any browned bits from the pan base.
- 8
Pour the warm liquid and vegetables over the browned beef in the casserole dish.
- 9
Tuck the thyme sprigs and bay leaf into the liquid and cover tightly with a lid.
- 10
Bake in the oven for two to two and a half hours until the beef is meltingly tender.
Chef's tips
For the best sauce consistency, ensure the casserole dish has a snug lid so the braising liquid does not dry out. Browning the beef in small batches ensures deep colour and flavour rather than steaming the meat.
Ingredient substitutions
- beef chuck steak → gravy beef or beef blade
- button mushrooms → Swiss brown mushrooms or chopped field mushrooms
- plain flour → gluten-free plain flour blend or cornflour slurry
Storage
Store cooled casserole in an airtight container in the fridge for up to four days or freeze for up to three months.
Reheating
Reheat gently in a covered saucepan over medium-low heat with a small splash of water until piping hot throughout.
Common mistakes to avoid
- •Overcrowding the frypan when searing, which boils the meat instead of creating a deep brown crust.
- •Cooking at too high an oven temperature, which causes the meat fibres to tighten and become tough.
- •Using a loose lid, which allows all the braising liquid to evaporate before the beef softens.
Serving suggestions
Cooked Slow-Cooked Beef and Mushroom Casserole?
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