Beef and mushroom Casserole


A casserole, according to Wikipedia is the French for “saucepan”. I’ve never cook a casserole but as weather gets cold in winter I got lazy and want something that is full of flavour and yet simple to prepare. Just before we decide to go out and buy a nice casserole dish, I’ve made one using saucepan that doesn’t require oven. Slow booked beef and mushroom casserole is the perfect way to warm up the cold winter’s day!


1 tsp oil     
500g diced beef  (I bought blade steak)
3 slices of bacon, cut into stripes
1 onion, diced    
2 cloves of garlic, crushed     
250g mushroom, sliced    
2 carrots, diced 
1 tsp dried mixed herbs     
4 tbsp tomato paste 
1 bay leaf
2 tsp corn flour
500 ml pack Campbell’s real Stock – Beef  
4 tsp tomato paste


1) Heat oil in a saucepan over high heat. Pat dry the beef with paper towel then cook then in batches, until browned. Remove and set aside.

2) Add onion, garlic and bacon, cook for 2 mins. Add mushrooms and beef to pan. Cook for 3 mins until mushroom have softened.

3)  Add carrots, herbs, tomato paste and 1.5 cups stock. Bring to the boil, stirring. Reduce heat and cook for 35 mins, stirring occasionally.

4) In a bowl, combine remaining 1/2 cup stock with cornflour until smooth and no lumps. Stir into beef mixture. Bring to the boil, stirring constantly. Cook for 5 mins, stirring occasionally until sauce has thickened. Serve with mash or rice.


Took me an hr to wash, peel and cut everything…


pat dry your beef or else it won’t browned properly


let the flavour and sweetness of carrots and carrot gradually infuses the beef and the result is a delicious meal


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