Five hour beef and mushroom casserole

    5 hours 15 min

    Don't let the 'five hour' in the title of this recipe scare you - this stew is so easy to make. Just give it time on the hob and you'll be rewarded with a slow cooked flavour that can't be replicated any other way.

    23 people made this

    Serves: 6 

    • 1kg diced beef stewing steak
    • 4 carrots, chopped
    • 2 onions, sliced into rings
    • 1 tablespoon brown sugar
    • 125ml Burgundy wine
    • 3 tablespoons plain flour
    • 2 (400g) tins diced tomatoes
    • 225g passata
    • salt and freshly ground black pepper to taste
    • 350g potatoes, diced
    • 500g mushrooms, quartered

    Prep:15min  ›  Cook:5hr  ›  Ready in:5hr15min 

    1. Preheat oven to 120 C / Gas mark 1/2.
    2. Combine the beef, carrots, onions, brown sugar, wine, flour, tomatoes and passata in a large casserole. Season with salt and pepper to taste.
    3. Bake in the preheated oven for 4 hours. Remove from oven and stir in the potatoes and mushrooms.
    4. Raise oven temperature to 150 C / Gas 2, and cook for 1 more hour.

    Recently viewed

    Reviews & ratings
    Average global rating:

    Reviews in English (9)


    Overall, not a bad stew. I used fresh vegetables instead of canned and added in squash as well as a little more red wine. Oregano, parsley, paprika were also added. A glass of red wine and crusty rolls completed the meal.  -  05 Oct 2004  (Review from Allrecipes US | Canada)


    I've made this stew ( a few ingredient differences) for many years now and I am happy to see it here! I use fresh vegetables and always add whats in season (and whats leftover in my fridge or freezer). Today I added fresh butternut squash. The beef stew meat is so tender from slow cooking it, and all the flavours meld together nicely. It's very filling and comforting to have on a fall day. THX.  -  30 Sep 2008  (Review from Allrecipes US | Canada)


    This was so tasty! I made a few changes though...I used fresh ingredients, substituted celery for the water chestnuts, left out the tapioca and used Marsala wine instead of Burgundy. I browned the beef in a pan first and then put everything into my crockpot and cooked it on low for 5 hours. I served it over egg noodles and my family loved it and went in for seconds!  -  02 Sep 2011  (Review from Allrecipes US | Canada)