Five hour beef and mushroom casserole

Five hour beef and mushroom casserole


14 people made this

About this recipe: 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.


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.

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