Beef and booze casserole

    1 hour 50 min

    A rich, tasty beef casserole - perfect for a cold winter evening. Serve over rice, baked potatoes or simply with crusty bread to mop up all the delicious sauce.

    17 people made this

    Serves: 6 

    • 2 (500g) packs of braising steak
    • 2 tablespoons vegetable or olive oil
    • 3 large onions, sliced
    • 1 250g punnet mushrooms, sliced
    • 2 tablespoons plain flour
    • 1 teaspoon salt
    • 1/2 teaspoon snipped fresh rosemary or marjoram
    • 1/2 teaspoon snipped fresh thyme
    • 1/2 teaspoon snipped fresh parsley
    • 1 bay leaf
    • freshly ground black pepper to taste
    • 125ml beef stock
    • 225ml red wine
    • 2 tablespoons brandy

    Prep:20min  ›  Cook:1hr30min  ›  Ready in:1hr50min 

    1. Heat oil in a large casserole pot.
    2. Add beef and cook until brown; remove from pot. Cook onions and mushrooms , stirring occasionally, until onions are tender. Remove and set aside.
    3. Return beef to pot; sprinkle with flour, salt, marjoram, thyme, parsley and pepper. Stir in stock and wine. Add bay leaf. Bring to a boil; reduce heat, cover and simmer for 1 1/2 hours or until beef is tender.
    4. Stir in brandy, mushrooms and onions; heat through, stirring occasionally.

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    Reviews in English (8)


    didn't use any brandy, and a little more red wine, turned out really lovely with crusty cheesy bread!  -  09 Feb 2012


    Took shortcuts. Cooked the mushrooms and onions in a seperate pan with a dash of red wine and olive oil. Added the mixture to the main pan half hour into cooking time.  -  28 Mar 2011


    I really enjoyed this dish! It was surprisingly tasty!  -  28 Mar 2011