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One-pot beef casserole with red onion and mushrooms

Serves 4
Preparation Time 10
Cooking Time 135


1 kgchuck or boneless shin/gravy beef
1medium red onion, cut into wedges
300 gbutton mushrooms
1 tbspplain flour
3 cupsbeef stock
0.25 cuptomato paste
3large potatoes, peeled, cut into large dice
1-2bay leaves (fresh or dried)
4sprigs fresh thyme or small sprigs of rosemary or parsley


1Preheat oven to 180°C. Cut beef into 2.5cm-3cm cubes. Season with salt and pepper, add 2 tbsp oil, and mix well. Heat a large frypan over a medium-high heat. Brown the beef in 2 or 3 batches. Remove each batch and place in casserole dish
2Reduce heat in the pan, add a little oil, add onion and mushrooms, cook for 12 minutes, and stir occasionally.
3Sprinkle in the flour and stir until the onion and mushrooms are coated. Gradually pour in stock and add the tomato paste, stirring well. Add the potato and herbs, stir until the mixture boils. Add to the casserole dish, stir to combine.
4Cover the casserole dish, place in oven, and cook until the beef is very tender. Stir every 40 minutes or so, add water if needed to keep the ingredients just covered.
5Cooktop method: Place the browned beef and other ingredients in a heavy-based pot. Partially cover, keep the heat low. Simmer until the meat is very tender. Stir occasionally; add water or stock if needed during the cooking time to keep ingredients well covered.


Brown the beef well, don't rush it. Browning the beef makes your casserole rich in both colour and taste. Pat the meat dry and drizzle it with a little oil before browning. Brown it in small batches over a medium-high heat.
Beef casserole cuts and approximate cooking times Chuck or boneless shin/gravy beef - 2 to 2½ hours Topside, round, blade - 1 to 1½ hours

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