Beef & Mushroom Casserole

Prep Time
Cook Time
3h 15m
Ready In

"From May/June '17 Australian B.H.& G. Diabetic Living."

Original recipe yields 6 servings


  • Serving Size: 1 (606.6 g)
  • Calories 597.4
  • Total Fat - 32.8 g
  • Saturated Fat - 12.4 g
  • Cholesterol - 132.5 mg
  • Sodium - 871.5 mg
  • Total Carbohydrate - 35 g
  • Dietary Fiber - 8.2 g
  • Sugars - 8.9 g
  • Protein - 40 g
  • Calcium - 103.9 mg
  • Iron - 5.5 mg
  • Vitamin C - 30.3 mg
  • Thiamin - 0.4 mg

Step 1

Preheat oven to 140C (fan forced).

Step 2

Heat half the oil in a large heavy based stovetop-proof and ovenproof dish over medium high heat.

Step 3

Season the beef with black pepper then toss in flour and add half the beef to the dish and cook on the stovetop, stirring often, for 2 to 3 minutes or until lightly browned and transfer to a plates, set aside and repeat with the remaining oil and beef.

Step 4

Add the wine to the dish and increase the heat to high to deglaze and cook, sitrring and scraping base of the dish, for 2 minutes.

Step 5

Now add the stock, tomato paste and crushed tomatoes and bring o a simmer, then return meat to the dish and stir in the mushrooms, carrots, potatoes, garlic and herbes and cover, transfer to the oven and cook stirring once, for 2 1/2 hours or until vegetables and meat and very tender.

Step 6

Stir in the beans and return to the oven for 15 minutes.

Step 7

Serve the casserole sprinkled with a little parsley, if you like.

Tips & Variations

No special items needed.