Rich Beef & Mushroom Casserole
A hearty winter warmer recipe
This casserole is packed full of flavour, delish with a glass of red and a dollop of mash potatoes.
Ingredients
- 1 Tbsp oil
- 500g diced beef
- 1 onion, diced
- 2 cloves garlic, crushed
- 250g mushrooms, sliced
- 2 large carrots, diced
- 1 tsp dried mixed herbs
- 4 Tbsp tomato paste
- 500ml pack Campbell’s Real Stock - Beef
- 2 tsp cornflour
Method
- Heat oil in a saucepan over high heat. Cook the beef, in batches, until browned. Remove and set aside.
- Add onion and garlic, cook for 2 minutes, then add the mushrooms and beef to the pan. Cook for a further 3 minutes until the mushrooms have softened.
- Add the carrots, herbs, tomato paste, and 1 ½ cups of stock. Bring to the boil, while stirring, then reduce the heat and simmer for 35 minutes, stirring occasionally.
- In a jug or bowl, combine remaining ½ cup stock with cornflour until smooth. Stir into beef mixture. Bring to the boil, stirring constantly. Cook for 5 mins, stirring occasionally until the sauce thickens.
- Serve with mash & steamed green beans.
