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French mushroom and beef casserole
French mushroom and beef casserole
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Prep Time:
30 minutes
Cook Time:
150 minutes
Total Time:
180 minutes
Slow-cooked beef in red wine with baby onions, bacon, and mushrooms creates a delicious twist on beef bourguignon.
Ingredients:
  • 1kg beef chuck steak, cut into 3cm pieces
  • 16 pickling onions, peeled
  • 200g speck or bacon, cut into batons
  • 400g button mushrooms, ends trimmed
  • 750ml red wine
  • 250ml beef stock
  • 1 bouquet garni (see note)
  • Chervil leaves, to serve
  • Garlic mashed potato, to serve
  • Steamed green beans, to serve
Instructions:
  • Preheat oven to 150°C. In a large flameproof casserole pan over medium-high heat, heat half of the oil. Brown one-quarter of the beef by cooking it for 5 minutes, turning occasionally. Transfer to a bowl and repeat with the remaining beef in 3 more batches, reheating the pan between each batch.
  • In the same pan, sizzle the onions in the remaining oil until they turn a beautiful golden brown, about 5 minutes. Then, transfer them to a bowl.
  • In a pan, cook speck, mushrooms, and garlic until golden brown. Add back the onions. Sprinkle flour over the beef mixture and stir until combined. Cook for 2 minutes. Stir in beef, red wine, beef stock, and bouquet garni. Simmer and then remove from heat.
  • Roast in a hot oven, lightly covered, stirring occasionally, for 1 1/2-2 hours until the beef is tender and the sauce slightly thickens. Season with salt and pepper. Garnish with chervil and enjoy with garlic mashed potatoes and steamed green beans, if preferred.

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