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Beef and mushroom casserole with potato
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Prep Time:
15 minutes
Cook Time:
160 minutes
Total Time:
175 minutes
Hearty beef casserole filled with colorful veggies, perfect for a satisfying weeknight dinner.
Ingredients:
  • 1 large onion, chopped
  • 500g mushroom
  • 1.3 kg gravy beef or bolar blade roast, cut into chunks
  • 10 small new potatoes, halved
  • 2 cloves garlic, crushed
  • 190g jar of sun-dried tomato or basil pesto
  • 330ml beef stock
  • Sour cream, to serve
  • Crusty bread, to serve
Instructions:
  • Preheat oven to 180°C. Heat 1 tablespoon of oil in a large heavy-based pan. Saute onion until golden, about 3-4 minutes.
  • Sear mushrooms over high heat until beautifully caramelized; transfer them out of the pan and keep aside.
  • In a skillet, heat the remaining oil until sizzling, then brown the meat in batches until golden. Transfer the meat to an ovenproof casserole dish. Layer in half of the potatoes, mushrooms, and onions. Sprinkle over the garlic. Finish by topping with the remaining meat, potatoes, and mushrooms.
  • Pour the stock into the pan and deglaze the base. Stir in the pesto and let it simmer for 1 minute. Pour the mixture over the casserole, season to taste, cover, and bake for 2 hours.
  • Continue baking uncovered for an additional 30 minutes until the dish is tender. Serve with a dollop of sour cream on top.

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