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.

    Recently viewed

    Reviews (0)

    Write a review

    Click on stars to rate