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Five hour beef and mushroom casserole recipe

Five hour beef and mushroom casserole recipe

  • Recipes
  • Ingredients
  • Meat and poultry
  • Beef
  • Cuts of beef
  • Steak
  • Stewing steak

Don't let the 'five hour' in the title of this recipe scare you - this stew is so easy to make. Just give it time on the hob and you'll be rewarded with a slow cooked flavour that can't be replicated any other way.

22 people made this

IngredientsServes: 6

  • 1kg diced beef stewing steak
  • 4 carrots, chopped
  • 2 onions, sliced into rings
  • 1 tablespoon brown sugar
  • 125ml Burgundy wine
  • 3 tablespoons plain flour
  • 2 (400g) tins diced tomatoes
  • 225g passata
  • salt and freshly ground black pepper to taste
  • 350g potatoes, diced
  • 500g mushrooms, quartered

MethodPrep:15min ›Cook:5hr ›Ready in:5hr15min

  1. Preheat oven to 120 C / Gas mark 1/2.
  2. Combine the beef, carrots, onions, brown sugar, wine, flour, tomatoes and passata in a large casserole. Season with salt and pepper to taste.
  3. Bake in the preheated oven for 4 hours. Remove from oven and stir in the potatoes and mushrooms.
  4. Raise oven temperature to 150 C / Gas 2, and cook for 1 more hour.

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Reviews & ratingsAverage global rating:(11)

Reviews in English (9)


Overall, not a bad stew. I used fresh vegetables instead of canned and added in squash as well as a little more red wine. Oregano, parsley, paprika were also added. A glass of red wine and crusty rolls completed the meal.-05 Oct 2004

by Cookies

I've made this stew ( a few ingredient differences) for many years now and I am happy to see it here! I use fresh vegetables and always add whats in season (and whats leftover in my fridge or freezer). Today I added fresh butternut squash. The beef stew meat is so tender from slow cooking it, and all the flavours meld together nicely. It's very filling and comforting to have on a fall day. THX.-30 Sep 2008

by Pumpkin1966

This was so tasty! I made a few changes though...I used fresh ingredients, substituted celery for the water chestnuts, left out the tapioca and used Marsala wine instead of Burgundy. I browned the beef in a pan first and then put everything into my crockpot and cooked it on low for 5 hours. I served it over egg noodles and my family loved it and went in for seconds!-02 Sep 2011

Ground Beef And Rice Casserole

An easy family favorite. Ground beef is mixed with onion soup mix, cream of mushroom soup, onion, and rice and baked in a casserole dish until done.


First of all, soak the dried porcini by placing them in a jug with 15 fl oz (425 ml) warm water for at least half an hour.

Meanwhile, trim the beef of any hard gristle and membrane and if it's a whole slice divide it into 4 pieces. Cut the onions into half lengthways and then into ½ inch (1 cm) wedges.

Now in the casserole heat 1 tablespoon of olive oil and sauté the onions until nicely tinged brown at the edges, then remove them to a plate. Heat another tablespoon of oil in the casserole, turning the heat up really high, then brown the pieces of meat, 2 at a time on both sides, and remove them as they're done to join the onions.

Next, drain the porcini through a sieve lined with kitchen paper, reserving the liquid, and chop them roughly. Now stir the flour into the fat left in the casserole along with ½ oz (10 g) butter, then slowly add the mushroom-soaking water, stirring well after each addition, and follow that with the Madeira, whisking well to blend everything.

As soon as the liquid comes to simmering point, add the onions and the browned beef to the casserole, along with the chopped porcini. Add the bay leaf and the thyme, season with salt and pepper, then put a lid on and place the casserole in the oven for 1½ hours.

After that, chop the chestnut and dark-gilled mushrooms roughly (not too small). Add these to the casserole, sprinkling them on the steak and spooning the juices over, then replace the lid, return the casserole to the oven and let it cook slowly for another 1½ hours.

When you're ready to serve, slice the oyster and shiitake mushrooms into ½ inch (1 cm) strips, reserving a few small whole ones for garnishing, then melt 1 oz (25 g) butter in a frying pan, add the garlic and the mushrooms and season with salt and pepper.

Toss everything around in the pan for 2-3 minutes.

Now remove the casserole from the oven, taste to check the seasoning, then serve the steaks with the sauce spooned over and garnish with the shiitake and oyster mushrooms.

How to Make Tater Tot Hotdish

This Tater Tot Hotdish recipe is incredibly easy to make. A lot of times you will see hotdish made by the layering of ingredients with the meat first, then the soup, then the tater tots. My version varies a bit from the traditional layering. But, I have found after making this casserole for years, that my way makes for the most flavorful casserole with the most accurate cooking time!

Start by cooking the ground beef with seasonings, then draining the grease if necessary. Next, instead of layering, I mix the cooked beef together with the two cans of soup, sour cream, vegetables, and shredded cheese. Spread the beef mixture in the pan, and top with an even layer of tater tots. By mixing everything together, the meat has excellent flavor, and you don’t have to worry about it drying out!

Winter slow cooker beef braise with redcurrant port sauce

This slow cooker beef recipe is everything you'd want from a warming comfort food dish. Port and redcurrant sauce gives a sweet yet intense finish, which matches beautifully with the meltingly tender chuck steak. Though this dish benefits from being made in a slow cooker, Karen also offers instructions for a conventional oven so no one has to miss out.

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As the colder months approach, it’s time to dust off your casserole dishes or slow-cookers and embrace the season with slow cooked recipes, which are perfect for using cheaper cuts of meat such as braising steak, stewing steak, brisket and chuck steak. I am a big fan of slow cooking, and find that as they gently simmer away, it gives me a chance to get on with other household chores.

Irish beef is a favourite in our house, and I love using chuck steak for flavour and texture. Irish beef comes from grass-fed animals which is the secret behind the fabulous full flavour you get from this type of beef chuck steak, which is a cut from the shoulder of the animal requires very slow cooking in order to tenderise it and break down the fibrous texture, but you will be rewarded with beef dish that has an amazing flavour, and is easier on the housekeeping allowance!

This recipe for 'Winter beef braise with redcurrant port sauce' uses the chuck steak and is cooked in a slow cooker all day for optimum tenderness and taste. The beef is braised for between 6 and 8 hours in a fruity redcurrant and port sauce, and towards the end I also pop some dumplings in to cook for the last hour – the fluffy dumplings then soak up the rich beefy juices and add to the overall comfort of the dish.

The recipe is shared below, with the dumplings as an optional extra serve this delicious slow-cooked Irish beef recipe with steamed cabbage, buttered carrots and Irish champ or mashed potatoes. You can also serve some extra redcurrant sauce or jelly on the side for an extra sweet and fruity kick, with a little glass of port for the adults if you wish!

NB: Alternative cooking instructions have been given for non slow-cooker cooking in a conventional oven.

Four Easy Steps to Make It!

All you need is one skillet to pull this dish together &ndash it&rsquos so easy!

First, cook the mushrooms in the olive oil over medium heat for three to five minutes. The mushrooms will release some of their moisture while they cook, which is what you want. Once cooked, transfer them to a bowl or plate.

In the same skillet, cook the beef, onion and garlic until the ground beef is cooked through and no longer pink. Use your spatula to break it up while it cooks.

Add the soup, water and the cooked mushrooms. Stir it all together and bring it to a low simmer. Sprinkle the cheese over the top and cover the skillet until the cheese melts. Garnish with the parsley and you&rsquore done!

French toast is always a hit at breakfast or brunch. This baked version swaps in croissants for regular bread and sweetens things up with some fruit preserves.

We can’t decide if this creamy casserole should be a side dish or a dessert it’s that sweet and delicious. With brown sugar, maple extract, a healthy pour of Jack Daniels, and a crispy pecan crust, we’d happily eat this casserole for dinner and dessert!

For a Better Tater Tot Casserole, Start From Scratch

Like paellas and tagines, casseroles take their name from the dish they're cooked in. But, while anything baked in a casserole can be called a casserole, the Midwestern preparation known as "hotdish" is much more specific. A hotdish always consists of meat, vegetables, a starch, and sauce—it's not a side dish, but an entire meal unto itself. And Tater Tot hotdish is, hands down, the most epic version of these one-pot wonders.

A traditional Tater Tot hotdish can feed a crowd with little more than a handful of supermarket staples, a skillet, a baking dish, and a few minutes of your time. It typically starts with ground beef, which is mixed with canned or frozen vegetables, covered in condensed soup, and topped with frozen Tater Tots. Bake it in the oven until it's crisp and bubbly, pass the ketchup, and dinner is served!

My from-scratch version takes a little more time and effort, but it lets you ditch the cans for a fuller-flavored, fresher twist on the family favorite. I couldn't help but notice the uncanny similarities between Tater Tot hotdish, shepherd's pie, and moussaka, so I drew a little inspiration from those dishes for my recipe. I moisten the ground beef base with a quick gravy and season it with a splash of Worcestershire sauce, just as you would the lamb in our shepherd's pie. And I replace the condensed soup with a thick layer of mushroom béchamel, like the one that tops moussaka.

It all starts with that rich and creamy mushroom béchamel. Béchamel is a milk sauce that's thickened with flour and butter. It's incredibly versatile—you'll find it in the base for macaroni and cheese, spooned between layers of lasagna, and worked into countless other crowd-pleasing dishes. Because the basic formula for béchamel is so simple, it's a cinch to jazz it up. One of my favorite tricks is to infuse the milk with other ingredients, which allows you to change the flavor while maintaining that smooth and silky texture.

In this case, I roast mushrooms until they're deeply browned, then steep them in milk until they've surrendered all their savory flavors. I tested this recipe with a range of mushrooms, like shiitakes, maitakes, porcinis, and morels, only to find that the best flavor came from the unassuming button mushroom. These shy little guys speak up with that deep, iconic mushroom flavor you expect from cream of mushroom soup. After soaking them in milk for an hour, I simply strain them out and discard them. They've given you their all and are ready for the compost pile at this point.

The mushroom-y milk, on the other hand, is just getting started. I combine flour and butter in a saucepan, stirring over medium heat until it forms a roux—a simple paste with incredible thickening powers. Though some roux are cooked until they turn a deep brown, this sauce doesn't call for such a dark, toasty flavor. After about five minutes, the raw, starchy aroma of the flour subsides, at which point I start adding the mushroom milk, whisking in just one tablespoon at a time. If you're patient at this stage, there'll be no need to strain out lumps or clumps, because your béchamel will be smooth and perfect straight from the pot.

Next, I turn to the meat. Instead of using plain ground beef, I get a little saucy—extra moisture helps the beef hold up to the Tot-baking time. I begin by searing the ground beef over high heat, using a generous amount of oil to maximize crunchy bits and browned flavors. Depending on its meat-to-fat ratio, your ground beef may release a lot of fat for better browning, though, it's always best to start with plenty of oil in your skillet and drain excess fat off afterward as needed.

Unfortunately, there's always a trade-off between flavor and texture when you're cooking ground beef. Searing in a hot pan develops rich brown flavor at the expense of juicy meat. The addition of broth allows you the best of both worlds, so, after sweating some onion and garlic in the skillet, I add a spoonful of flour and a splash of chicken broth, which thicken into a savory gravy. Off the heat, I stir in sweet peas and corn, spicy mustard, and fresh herbs to perk up the ground beef filling.

It all comes together in a baking dish. Spread the meat mixture evenly into the dish, top with the mushroom béchamel, and arrange the Tater Tots on top. You can follow Kenji's recipe to make your own Tots if you like, but my love for Ore-Ida runs deep and pure. Bake the casserole until it's bubbly and golden brown. Then invite over a Little League team, or book club, or the neighborhood watch, because this is a dish meant for sharing.

Cut beef into 4cm cubes. Heat a heavy-based pan with two tablespoons of oil and fry the beef until brown all over. Season with salt and pepper and set aside.

Meanwhile, heat a casserole pot with the remaining oil and cook the onion and garlic until quite brown, season with salt and pepper and push to one side. Add the butter and flour and cook for a few minutes, stirring. Add the beef, red wine, rosemary, orange rind, bay leaf and porcini mushrooms and liquid. Stir well, bring to the boil and reduce to a simmer. Cover and cook for 1 1/2 hours or until the meat is tender. Add the mushrooms and cook for five more minutes, then leave to cool.

Take the butter out of the fridge half an hour before using.

Put the flour on the kitchen bench chop the butter into small pieces and sprinkle over the flour. Lightly rub the butter into the flour, then make a well in the middle and pour in four tablespoons of the water. Quickly and lightly work the flour and butter together using the heels of your hands by smearing the mixture across the bench - it will come together in lumpy bits. Add a little extra water if the pastry is too dry. Don't overwork this pastry lightly bring it together - it will look a little speckled - wrap in plastic and refrigerate for 30 minutes.

Take a 23-26cm round pie dish and grease with a little butter.

Roll out half the pastry with a little flour and line the bottom of the dish. Beat the egg white with a fork and brush over the pastry. Return to the fridge for 10 minutes. This will seal the pastry and prevent sogginess.

Pour the mixture into the pie case and trim the edges 2cm from the filling.

Roll out the remaining pastry to about half a centimetre and lay on top of the pie. Cut a slit in the middle to allow steam to escape.

Beat the yolk with a tablespoon of water and brush over the top of the pastry. Bake about 20 minutes or until the pastry is golden brown and serve.

Vegetarian Breakfast Egg Casserole

Eggy breakfast casseroles often include sausage or bacon, but this one will suit eaters avoiding meat. Prep it the night before, assembling the casserole with vegetarian sausage substitute, whole grain bread, eggs, onion, soy milk, and cheese. Store in the fridge for easy baking in the morning.