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Leek, mushroom & beef casserole
Leek, mushroom & beef casserole
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Prep Time:
15 minutes
Cook Time:
165 minutes
Total Time:
180 minutes
Cozy up with this nourishing beef casserole for a hearty winter meal.
Ingredients:
  • 36.40 gm olive oil
  • 5 bacon rashers, rind removed, chopped
  • 1 large onion, chopped
  • 2 garlic cloves, crushed
  • 1 leek, trimmed, in 2cm thick slices
  • 400g Swiss brown mushrooms, thickly sliced
  • 1kg beef blade steak, boneless, cut in 2cm cubes (see note)
  • 40.00 ml plain flour
  • 500ml beef stock
  • 125ml red wine
  • 2 fresh thyme sprigs
  • 3 dried bay leaves
  • Salt & freshly ground pepper
  • 62.50 ml chopped parsley
  • Mashed potato, to serve
Instructions:
  • Preheat your oven to 150°C. Heat 2 teaspoons of oil in a medium frying pan over medium heat. Sauté the bacon, onion, and garlic for 4 minutes until they are soft. Remove from heat and set aside.
  • Heat 2 teaspoons of oil in the pan over medium heat. Cook leek and mushrooms for 3 minutes until soft, being careful not to break up the leek. Remove and set aside.
  • Turn up the heat to high and pour in the rest of the oil. Brown the beef in batches. Stir in the bacon mixture and flour, and cook for 1 minute while stirring until everything is evenly coated.
  • Combine stock, wine, thyme, and bay leaves in a pot and simmer. Pour the mixture into a 2-litre ovenproof dish with a lid. Bake for 2 hours. Add leek and mushrooms, stir, cover, and bake for another 30 minutes. Season with salt and pepper, stir in parsley, and serve with potatoes.

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