Beef

Beef & Mushroom Casserole

A rich and comforting beef and mushroom casserole made with slow-cooked braising steak, smoky bacon, chestnut mushrooms and sweet onions in a deeply savoury herb-infused gravy.

10 COVERS

This recipe features

INGREDIENTS – 10 COVERS

90g Butter

15g Olive Oil

800g Braising Steak – diced

24g – flour

150g Onions – finely sliced

15g Garlic Puree

600g Water

30g Major Beef Stock Paste

4 Bay Leaves

3g Thyme

135g Streaky Bacon – diced

150g Baby Onions - frozen

150g Chestnut Onions – quartered

150g Carrots – thick sliced

METHOD

  1. Melt 3/4 of the butter in a pan, add oil and increase heat.

  2. Toss meat in flour and add to pan in small batches, brown on all sides.

  3. Add sliced onions and garlic puree and cook until soft.

  4. Add Major beef stock base paste, water and bay leaves and thyme.

  5. Bring to boil, cover with a lid, reduce heat and simmer for 1 1/2 - 2 hours or until meat is tender.

  6. Fry bacon in remaining butter until crisp, add baby onions and cook until golden.

  7. Add to beef and stir well, recover with lid and cook for a further 10 minutes.

  8. Add mushroom, cook for a further 5 minutes.

  9. Remove bay leaves and bay leaves, season with pepper.

ALLERGENS: Gluten, Milk