Description

This Beef and Mushroom Casserole is the kind of cozy, slow-simmered dinner that makes the whole kitchen smell irresistible. Tender chunks of beef cook gently in a rich, savory sauce with earthy mushrooms, sweet onions, garlic, and herbs—finished with a splash of red wine for depth. Serve it over mashed potatoes, rice, or with crusty bread to soak up every drop. It’s an easy make-ahead comfort meal that tastes even better the next day.

Ingredients

Scale

900 g beef chuck or stewing beef, cut into large bite-size pieces
400 g mushrooms, thickly sliced
2 medium yellow onions, sliced
3 garlic cloves, minced
3 tablespoons olive oil
1 tablespoon butter (optional, for richness)
2 tablespoons tomato paste
120 ml red wine
500 ml beef stock
2 bay leaves
1 teaspoon dried thyme (or 2 fresh thyme sprigs)
1 teaspoon salt (adjust to taste)
½ teaspoon freshly ground black pepper
2 tablespoons fresh parsley, finely chopped (optional, for serving)

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Instructions

Pat the beef dry with paper towels, then season it with the salt and black pepper.
Heat 2 tablespoons of olive oil in a heavy pot or Dutch oven over medium-high heat. Brown the beef in batches (don’t crowd the pot), turning to brown all sides, about 6–8 minutes per batch. Transfer browned beef to a plate.
Lower the heat to medium. Add the remaining 1 tablespoon olive oil (and the butter if using). Add the sliced onions and cook, stirring, until soft and lightly golden, about 6–8 minutes.
Add the minced garlic and cook for 30 seconds, just until fragrant.
Add the sliced mushrooms. Cook, stirring occasionally, until the mushrooms release their liquid and then begin to brown, about 8–10 minutes.
Stir in the tomato paste and cook for 1 minute to deepen the flavor.
Pour in the red wine and scrape up any browned bits from the bottom of the pot. Let the wine simmer for 2–3 minutes to reduce slightly.
Return the beef (and any juices) to the pot. Pour in the beef stock and add the bay leaves and thyme. Bring to a gentle simmer.
Cover and cook on low heat for 1 hour 45 minutes to 2 hours, stirring occasionally, until the beef is fork-tender and the sauce is rich and glossy.
Taste and adjust seasoning if needed. Remove bay leaves, sprinkle with parsley if using, and serve warm.

Notes

For extra tenderness, keep the simmer very gentle and give the casserole enough time—rushing makes beef tough. If you don’t want to use wine, replace it with an equal amount of extra beef stock plus 1 teaspoon balsamic vinegar for depth. Add a splash of stock or water when reheating if the sauce thickens. Store leftovers in an airtight container for up to 3 days in the fridge, or freeze for up to 3 months. This casserole tastes even better the next day, making it perfect for meal prep or entertaining.

Prep Time: 20 minutes
Cook Time: 2 hours
Category: B
Method: Stovetop simmering
Cuisine: Comfort Food

Nutrition

Serving Size: 1 serving
Calories: 420
Sugar: 6 g
Sodium: 780 mg
Fat: 24 g
Saturated Fat: 9 g
Unsaturated Fat: 13 g
Trans Fat: 0 g
Carbohydrates: 12 g
Fiber: 2 g
Protein: 38 g
Cholesterol: 115 mg