Description
This beef and mushroom casserole is a cozy, comforting dish made with tender beef, earthy mushrooms, and a rich savory sauce. It’s slow-cooked until melt-in-your-mouth tender and perfect for family dinners or make-ahead meals.
Ingredients
Scale
- 2 lb beef chuck, cut into chunks
- 16 oz mushrooms, sliced
- 1 large onion, chopped
- 3 cloves garlic, minced
- 3 cups beef broth
- 2 tbsp tomato paste
- 3 tbsp all-purpose flour
- 2 tbsp butter
- 2 tbsp olive oil
- 1 tsp fresh thyme
- 1 bay leaf
- 1 tsp salt
- 1/2 tsp black pepper
Instructions
- Preheat oven to 325°F (165°C).
- Season beef with salt and pepper.
- Heat olive oil in a large pan and brown beef in batches. Remove and set aside.
- Add butter and onions to the same pan and cook until soft.
- Add garlic and mushrooms and cook until mushrooms brown.
- Stir in flour and tomato paste and cook for 1 minute.
- Slowly add beef broth, scraping the pan.
- Return beef to the pan, add thyme and bay leaf.
- Transfer to a casserole dish, cover, and bake for 2 hours.
- Remove bay leaf and serve warm.
Notes
This casserole tastes even better the next day. Store leftovers in the refrigerator for up to 4 days or freeze for up to 3 months. Serve with mashed potatoes or crusty bread.
- Prep Time: 20 minutes
- Cook Time: 2 hours
- Category: Dinner
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 480
- Sugar: 5g
- Sodium: 780mg
- Fat: 28g
- Saturated Fat: 11g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 3g
- Protein: 38g
- Cholesterol: 125mg