Beef & Mushroom Casserole

    My Beef & Mushroom Casserole and I might add my first ever Casserole! I'll be tweaking the recipe as time goes on to hopefully perfect a future Chillisteak Classic.

    1 person made this


    • 1 Onion Chopped
    • 2 Carrots split length ways then sliced chunky
    • 1 Tablespoon of Vegetable Oil
    • 1 Tablespoon of Butter
    • 2 Tablespoons of Plain Flour
    • 2 Tablespoons of Tomato Puree
    • 2 Tablespoons of Worcestershire sauce
    • 850g of Stewing Steak
    • 2 Beef Stock
    • 150g of Button Mushrooms
    • 1 Tablespoon of Thyme
    • 1 Glove of Garlic Chopped


    1. Heat Butter and oil in a casserole dish.
    2. Add Carrots, mushrooms, onions and garlic and cook for about 10 minutes until soft.
    3. Add Flour, extra may be needed to ensure all butter and oil is soaked up.
    4. Add Worcestershire sauce, tomato puree and 2 beef stock
    5. Slowly add 800ml of hot water
    6. Add Beef and bring to simmer
    7. Cover and place in oven Pre-heated to 150 degrees Celsius in a fan assisted oven and cook for 2 hours 30 minutes, uncover and cook for a further 30 minutes.


    Personally I feel a good casserole goes perfectly with nice creamy mash potato.

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