World Food and Wine
what people eat and drink worldwide

Beef and mushroom casserole

This is a beef and mushroom casserole with a sweet hint from fennel and jelly. Serve this lean beef cubes, fennel and mushroom casserole with steamed cabbage or Brussels sprouts and potato mash.

 

Ingredients

1 pound beef (lean beef steak cubes)
1 onion (medium sized, chopped)
2 cloves garlic (crushed)
1 cup mushroom (chopped)
1 fennel (small fennel bulb, cut into wedges)
2 cups broth (beef broth or beef stock)
1 tablespoon cornstarch (optional)

Instructions

  1. 1 Pre-heat oven to 325°F (170°C)
  2. Place all ingredients in an ovenproof casserole dish or Dutch oven and mix well.
  3. Cook in the oven for about 2 hours, until the meat is tender.
  4. If necessary, thicken wiht 1-2 Tbs cornstarch mixed with a little water. Add to the casserole 10 minutes before the end of cooking time.
Yield
6 servings
Preparation time 15 minutes
Cooking time 1 hour
Total time
1 hour, 15 minutes

Notes

If you don't have it, substitute red currant jelly with raspberry jam. This recipe is easy to adapt to the crock-pot. Just reduce the amount of liquids and cook on a low setting for 4-6 hours - check the instructions in your particular slow cooker for times.

Source

North American cuisine
moderate, simmer, meat
casseroles, dinner, potluck meals
American food recipes
Food in U.S.A.

Calling all foodies and wine lovers!

Are you ready to spice up your culinary adventures? Subscribe to Fabulous Food and Wine World, the newsletter that brings the delicious delights of the world straight to your inbox.

Subscribe

* indicates required

Please select all the ways you would like to hear from World Food and Wine:

You can unsubscribe at any time by clicking the link in the footer of our emails. For information about our privacy practices, please visit our website.

We use a marketing platform. By clicking below to subscribe, you acknowledge that your information will be transferred to this platform for processing.