adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Slow cooked creamy beef and mushroom casserole
Slow cooked creamy beef and mushroom casserole
0 Likes
Prep Time:
10 minutes
Cook Time:
120 minutes
Total Time:
130 minutes
Indulge in a rich and savory slow-cooked beef and mushroom casserole for the ultimate comfort meal.
Ingredients:
  • 60.00 ml plain flour
  • Salt and pepper, to taste
  • 1.5kg topside beef, cubed
  • 36.40 gm olive oil
  • 18.20 gm olive oil, for frying
  • 6 shallots, finely sliced
  • 2 cloves garlic, finely chopped
  • 40.00 ml fresh thyme, chopped
  • 20.00 ml brandy
  • 255.00 gm beef stock
  • 40.00 gm butter
  • 400g mixed mushrooms, halved
  • 200g Crème Fraîche
  • Bulla Crème Fraiche, to serve
  • Cracked black pepper, to taste
Instructions:
  • Preheat your oven to 150C.
  • Combine the flour, salt, and pepper in a plastic bag, then toss in the beef and shake until well coated.
  • In a large pan over high heat, heat olive oil and sear beef until nicely browned. It may be necessary to brown the beef in 3 separate batches. Remove and set aside.
  • Sauté the oil, shallots, garlic, and thyme in the pan for 3-4 minutes.
  • Add the beef back to the pan and mix in the rest of the oil and brandy. Pour in the beef stock and bring the mixture to a boil. Cover the casserole and transfer it to the oven for 1 1/2 hours.
  • Warm up a generous amount of butter in a shallow pan until it glistens. Toss in the mushrooms and cook until they become tender and golden, about 3-4 minutes.
  • Add a touch of freshly ground black pepper and fold in the crème fraîche until the mixture is luxuriously creamy and silky.
  • After baking the beef, gently fold in the mushrooms and let simmer for an additional 30 minutes.
  • Serve piping hot topped with a dollop of creamy crème fraîche.

Similar Recipes