Beef and mushroom casserole | Women's Weekly Food
Packed full of juicy, tender beef and fresh mushrooms braised in a white wine sauce, this hearty casserole is beautiful enjoyed hot with a side of creamy mashed
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.womensweeklyfood.com.au.
Ingredients
- 1 1/2 kilograms beef chuck steak or gravy beef, cut into 3cm pieces
- plain flour, for dusting
- salt and freshly ground black pepper
- 2 tablespoons olive oil
- 1 spring onions
- 3 cloves garlic, crushed
- 1/2 cup (125ml) dry red wine
- 3 cups (750ml) salt-reduced beef stock
- 3/4 cup (180ml) tomato puree
- 1 bay leaf
- 2 stalks fresh flat-leaf parsley
- 2 sprigs fresh rosemary
- 300 grams button mushrooms
- 200 grams swiss brown mushrooms
- 1 bunch english spinach, trimmed, washed
- salt and pepper, to season
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