Beef, mushroom and red wine casserole

Name: Beef, mushroom and red wine casserole
Prep time: 20 min
Cook time: 1 h 5 min
Total time: 1 h 25 min
Yield: 8
Ingredients: 6 tbsp. groundnut oil; 40 g (1 ½oz) butter; 1 kg (3 ½lb) braising steak, cut into 4cm (11⁄2in) cubes; 2 x 200 g packs bacon lardons or streaky bacon rashers cut into strips; 700 g (1 ½lb) onions, sliced; 3 clv garlic, crushed; 700 g (1 ½lb) small carrots, cut in half lengthways; 2 tbsp. tomato puree; 2 tbsp. plain flour; 450 mL (15 fl oz (¾ pint)) red wine; 600 mL beef stock; Bouquet garni, including 1–2 strips of orange rind; 12 juniper berries, crushed or chopped; 450 g (1lb) shiitake, large flat or chestnut mushrooms

This beef casserole recipe is the ideal Sunday dinner for a chilly Winter evening.

By The Good Housekeeping Cookery TeamPublished: 13 October 2000

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Yields:

Prep Time:

20 mins

Cook Time:

1 hr 5 mins

Total Time:

1 hr 25 mins

Ingredients

6 Tbsp. groundnut oil
40 g (1 ½oz) butter
1 kg (3 ½lb) braising steak, cut into 4cm (11⁄2in) cubes
2 x 200 g packs bacon lardons or streaky bacon rashers cut into strips
700 g (1 ½lb) onions, sliced
3 clv garlic, crushed
700 g (1 ½lb) small carrots, cut in half lengthways
2 Tbsp. tomato puree
2 Tbsp. plain flour
450 ml (15 fl oz (¾ pint)) red wine
600 ml beef stock
Bouquet garni, including 1–2 strips of orange rind
12 juniper berries, crushed or chopped
450 g (1lb) shiitake, large flat or chestnut mushrooms

Directions

1. Step 1
  Heat 2tbsp oil in each of two large flameproof casseroles, then divide the butter between them. When foaming, add enough beef to cover the base of each casserole. Brown the beef over a high heat on all sides, then set aside. Repeat if necessary until all the beef has been browned. (If you have a large frying pan, use this as well to speed up the process.)
2. Step 2
  Divide the bacon between the casseroles and fry until golden, then add the onions, garlic, carrots and tomato purée. Cook over a moderate heat until lightly browned. Sprinkle in the flour, cook for 1–2min, stirring, then pour in the red wine. Mix until smooth, bring to the boil and bubble for 2–3min. Return the beef to the casseroles, pour in enough stock to barely cover, tuck in the bouquet garni, add the juniper berries and season with salt and ground black pepper. Bring to the boil, cover and cook at 170°C (150°C fan oven) mark 3 for 1hr or until tender.
3. Step 3
  Meanwhile, heat the remaining oil in a large frying pan, add the mushrooms and stir-fry until just cooked. When the beef is tender, remove the bouquet garni and add the mushrooms to the casseroles.
  
  To freeze: Cool quickly, pack in a sealable container and freeze for up to three months.
  
  To serve: Thaw overnight at cool room temperature. Put in a casserole, bring to the boil, then reheat at 180°C (160°C fan oven) mark 4 for 15min or until piping hot.
  
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Flavour boost

For a flavour boost toss the raw beef in 2tbsp steak seasoning before cooking.

For really tender meat that’s cooked in one third of the time use a pressure cooker instead of one of the casseroles. Put half the recipe in the pan, bring to the boil, cover, bring up to pressure mark 2 (or refer to manufacturer’s instructions) and time for 15–20min. Put pan under a cold running tap to reduce pressure quickly.

Per Serving:

Calories: 470
Total carbs: 17 g
Total fat: 22 g

What to read next

The Good Housekeeping Cookery Team

An experienced and highly skilled team of food writers, stylists and digital content producers, the Good Housekeeping Cookery Team is a close-knit squad of food obsessives. Cookery Editor Emma Franklin is our resident chilli obsessive and barbecue expert, who spends an inordinate amount of time on holidays poking round the local supermarkets seeking out new and exciting foods. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Her favourite carb is pasta, and our vibrant green spaghetti is her weeknight go-to. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating crispy corn and nocellara olives at every opportunity, and will take the cheeseboard over dessert any time (though she cannot resist a slice of tres leches cake). With a wealth of professional kitchen know-how, culinary training and years of experience between them, they are all dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work (and if they don’t – we’ll have the answer for why*) every time (*90% of the time the answer is: “buy an separate oven thermometer”!).

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