Beef & Mushroom Casserole with Garlic Bread Crust
Emily Davenport
4 servings
20 minutes
573
English
Mains
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
Directions
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
- 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
- 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
- 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.