Beef & Mushroom Casserole with Garlic Bread Crust
In this delicious recipe, the garlicky buttered crust contrasts with the full-bodied beef stew. This tender Beef & Mushroom Casserole with Garlic Bread Crust is so tasty and warming. A Dairy Diary recipe. For more delicious recipes visit the Dairy Diary Recipe Collection.
Ingredients
Plain flour 4 tsp
Salt and freshly ground black pepper
Lean braising steak 680g (1½lb), trimmed and cut into 1cm (½in) thick pieces
Vegetable oil 2 tbsp
Onions 2, peeled and sliced
Garlic 2 cloves, peeled and crushed
Red wine 250ml (9fl oz)
Beef stock 250ml (9fl oz)
Bay leaf 1
Green beans 150g (5oz), stalks removed and halved
Chestnut mushrooms 150g (5oz), wiped, stalks removed and mushrooms sliced thickly
Loaf chilled garlic bread 1, sliced
Instructions
1
Preheat the oven to 180°C/350°F/Gas 4. Place the flour on a plate and season well. Toss the steak pieces in the seasoned flour until well coated.
2
Heat the oil in a large flameproof casserole and gently fry the onions and garlic for 5 minutes, until just softened. Add the steak with all the flour and cook, stirring, for 5 minutes, until the meat is browned and sealed all over.
3
Pour in the wine and stock and add the bay leaf. Bring the sauce to the boil, cover and remove from the heat. Put in the oven and cook for 1½ hours. Increase the oven temperature to 200°C/400°F/Gas 6 and stir the green beans and mushrooms into the beef stew. Remove the bay leaf.
4
Arrange the garlic bread slices in a single layer on top, butter side up, and return to the oven to cook for a further 20 minutes without the lid until the beef is tender and the bread is crisp and lightly golden. Serve immediately.
