Beef Casserole With Mushrooms & Carrots
Posted: 01 Dec 2022 07:58
- Beef Casserole With Mushrooms & Carrots.jpg (37.57 KiB) Viewed 453 times
Ready in: 3¼ hours
Serves: 6
No nutritional information available.
Ingredients
- 1kg (2lb 3oz) stewing or casserole steak, cubed
- Salt and freshly ground black pepper
- 2 tbsp sunflower oil
- 2 onions, chopped
- 2 large carrots, sliced
- 2 tbsp plain flour
- 2 tbsp tomato puree
- 250ml (8fl oz) red wine
- 225g (8oz) mushrooms
- 1 red pepper, seeded and sliced
- 3 garlic cloves, crushed
- 1 large cinnamon stick
- 2 bay leaves
- 900ml (1½pt) hot beef stock
- Handful flat leaf parsley, torn
- Handful oregano, torn
Method
1. Preheat the oven to 150°C/Fan 120°C/Gas Mark 2. Season the steak. Heat the oil in a large casserole dish set over a medium heat. Cook the steak for 5 - 7 minutes, in batches, until browned. Transfer to a plate.
2. Add the onions and carrots to the dish and cook, stirring, for 5 minutes until the onions are softened. Reduce the heat slightly and stir in the flour and tomato puree. Cook for 2 minutes.
3. Return the steak to the dish along with any juices. Pour in the red wine and bring to the boil, stirring. Reduce to a simmer for 10 minutes or until the wine has reduced by half.
4. Stir in the mushrooms, pepper, garlic, cinnamon, bay leaves and stock. Season. Bring to the boil, cover and transfer to the oven. Cook for 2 - 2½ hours until the steak is tender. Season and sprinkle over the parsley and oregano, to serve.