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.

25 COVERS

This recipe features

INGREDIENTS

225g Butter

40g Olive Oil

2000g Braising Steak – diced

60g Flour

375g Onions – finely sliced

35g Garlic Purée

1500g Water

75g Major Beef Stock Paste

10 Bay Leaves

7.5g Thyme

340g Streaky Bacon – diced

375g Baby Onions – frozen

375g Chestnut Onions – quartered

375g 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 purée and cook until soft.

  4. Add Major beef stock base paste, water, 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 mushrooms, cook for a further 5 minutes.

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

ALLERGENS: Gluten, Milk