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Creamy beef and eschalot casserole
Creamy beef and eschalot casserole
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Prep Time:
25 minutes
Cook Time:
145 minutes
Total Time:
170 minutes
Indulge in our budget-friendly Creamy Beef and Shallot Casserole.
Ingredients:
  • 36.40 gm olive oil
  • 700g beef chuck steak, trimmed, cut into 3cm cubes
  • 450g eschalot
  • 1 dried bay leaf
  • 125.00 gm dry white wine
  • 382.50 gm beef stock
  • 4 garlic cloves, skin on
  • 23.40 gm dijon mustard
  • 189.38 gm pure cream
  • 70g baby spinach
  • Sweet potato mash, to serve
Instructions:
  • Preheat oven to 180°C/160°C fan-forced. Heat half of the oil in a large flameproof casserole dish over high heat. Sear the steak in batches for 4 to 5 minutes or until nicely browned. Transfer the steak to a bowl.
  • Heat the remaining oil in the pan until shimmering. Add the eschalots and cook, stirring occasionally, for 5 minutes until they turn golden brown. Toss in the bay leaf and wine, and bring the mixture to a boil. Let it simmer uncovered for 2 to 3 minutes until the liquid reduces by half.
  • Add the beef back into the dish along with the juices. Pour in the stock and cover the dish. Bring it to a boil on the stovetop, then transfer it to the oven to cook for 1 hour and 30 minutes.
  • Next, place the garlic on a baking tray and roast for 30 minutes, or until the cloves have softened. Allow it to cool for 10 minutes, then squeeze the softened garlic out of the cloves and discard the skins.
  • Take the dish out of the oven, then mix in garlic, mustard, and cream. Put it back in the oven and cook without cover for 30 minutes. Add spinach and season with salt and pepper. Cover and let it sit for 1 minute until the spinach wilts. Serve with mashed potatoes.

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