Beef and mushroom casserole with garlic crust
4 serves
20 m
165 m
Ingredients
- 1 tablespoon olive oil
- 500 g diced lean beef (see tips)
- 1 large onion, finely chopped
- 1 clove garlic, crushed
- 375 g flat mushrooms, chopped
- 1 tablespoon plain flour
- 2 tablespoons no added salt tomato paste
- 3 carrots, chopped
- 400 g can no added salt borlotti beans, drained
- 1 tablespoon chopped fresh (or 2 teaspoons dried) rosemary leaves
- 1 cup (250 ml) reduced salt beef stock
- Steamed broccolini, to serve
Garlic crust
- 3 thick slices (120 g) wholemeal bread, cut into 2 cm pieces
- 1 tablespoon olive oil
- 1 clove garlic, crushed
- ¼ cup grated parmesan cheese
Method
Step 1
Heat oil in a flameproof casserole dish (14-cup capacity) over a medium-high heat. Cook beef in two batches, turning occasionally, for about 5 minutes or until well browned. Remove and set aside.
Step 2
Add onion, garlic, mushrooms and 1 tablespoon water to casserole dish. Cook, stirring occasionally, for 5-8 minutes, until mushrooms are soft and lightly browned. Add flour and tomato paste. Cook, stirring, for a further 2 minutes.
Step 3
Return beef to casserole dish. Stir in carrots, beans, rosemary, stock and 1½ cups water. Cover with lid. Transfer to a 150 °C preheated oven. Bake for 2 hours. Remove from oven. Increase oven to 180 °C.
Step 4
To make garlic crust, toss bread, oil, garlic and parmesan in a large bowl to combine. Scatter over casserole. Return to oven. Bake, uncovered, for 15-20 minutes or until topping is crisp and golden. Serve with broccolini.
Tips
- Diced lean beef is available from supermarkets. You can substitute beef chuck steak or gravy beef, trimmed of fat and cut into 3 cm pieces.
- Replace borlotti beans with red kidney beans or cannellini beans, if preferred.
- If you don’t have a flameproof casserole dish, complete steps 1 and 2 in a non-stick frying pan, then transfer to an ovenproof dish with a lid and continue with steps 3 and 4.
- You can replace broccolini with any steamed green vegetable of your choice.
