Beef & Mushroom Casserole

1706 beef and mushroom casserole Desktop 1300x658

Warm up with this slow cooker beef and mushroom casserole. Comforting, delicious and topped with potato minis, it’ll be an instant family favourite.


  • 2 tbs plain flour
  • 3/4 cup dry red wine
  • 2 bay leaves
  • 1 onion, chopped
  • 1/2 cup flat leaf parsley, chopped (save half, fried to serve)
  • 200g mushrooms, quartered
  • 200g swiss brown mushrooms, quartered
  • 8 French shallots, peeled, halved
  • 1 cup beef stock
  • 400g can crushed tomatoes
  • 1kg beef chuck steak
  • 2 tbs olive oil
  • 2 tbs oregano, chopped
  • 500g potato minis (to serve)
  • 1 tsp salt (to taste)
  • 1 tsp pepper (to taste)
View Method Beef & Mushroom Casserole


  1. Trim fat from beef and cut into 3cm pieces. Toss in flour, seasoned with salt and pepper, to coat well.
  2. Heat 1 tbs oil in a frying pan and cook beef in batches until browned. Transfer to a plate. Add remaining oil to same pan and cook onion and shallots for 5 minutes or until softened. Deglaze pan with red wine, scraping bits from base of pan. Add tomatoes, stock, mushrooms, oregano and bay leaves. Season to taste.
  3. Transfer mixture to slow cooker and cook on high for 4-6 hours or on low for 6-8 hours.
  4. Cook potato minis as per packet instructions. Stir chopped parsley through the casserole. Serve with potatoes and garnish with fried parsley.
View Ingredients Beef & Mushroom Casserole
View Method Beef & Mushroom Casserole
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