Mushroom & Beef Casserole
Preheat oven to 150°C. Heat half the oil in a large flameproof casserole pot over medium-high heat. Add one-quarter of the beef and cook, turning occasionally, for 5 minutes or until brown all over. Transfer to a bowl. Repeat in 3 more batches with remaining beef, reheating pan between each batch.
Heat remaining oil in pan. Add the onions and cook, stirring, for 5 minutes or until golden brown. Transfer to a bowl.
Add the bacon, mushrooms and garlic to the pan and cook, stirring, for 5 minutes or until golden brown. Return the onions to the pan. Scatter the flour over the beef mixture and stir to combine. Cook, stirring, for 2 minutes or until well combined. Add the beef, red wine, beef stock and herbs and bring to a simmer. Remove from heat.
Bake in preheated oven, loosely covered, stirring occasionally, for 1 1/2 - 2 hours or until beef is tender and sauce thickens slightly.
Taste and season with salt and pepper (and mixed herbs if preferred).
Garnish with chopped fresh parsley (optional)
- No need to peel your mushrooms, not only is it time consuming but there is a lot of goodness in the skin.
- Just wipe the skin with a damp cloth to remove any dirt and trim the stems.
- Do not soak your mushrooms in water.Mushrooms will absorb the water and impact on cooking and taste