What you'll need:
- 700g braising or stewing beef, cut into chunks
- 2 tbsp sunflower oil
- 2 onions, thinly sliced
- 2 tsp dried mixed herbs
- 2 tbsp plain flour
- 150ml red wine
- 450ml beef stock
- 1 bay leaf
- 2 tbsp tomato puree
- 3 carrots, peeled and cut into chunks
- 300g forest mushrooms, sliced
- Salt and pepper
- Handful of chopped flat leaf parsley to garnish
Time: Over 2 hours
Get things moving by preheating your oven to 180C, and really seasoning your beef chunks well with salt and pepper. Heat half the oil in a large frying pan, and brown your beef in batches for 2-3 minutes. Transfer the meat to a stew or casserole dish.
Add the remaining oil, and soften the onions over a medium heat for 5 minutes. You want them to be lightly browned before you remove them, add them to the casserole dish, and sprinkle them with the flour and the herbs.
Into the casserole dish goes the red wine, the stock, the bay leaf, and the tomato puree. Stir it all well, and place on the hob. Cook over a medium heat until you get to a gentle simmer, then transfer to the oven, and continue to cook covered for 1.5 hours.
Once 1.5 hours have passed, remove the casserole from the oven, and stir in the carrots and forest mushrooms. Season again to taste, then cook for a further 45 minutes. Serve with mashed potato and your favourite greens.
For the perfect wine pairing, crack open a bottle of this lush red blend from Margaret River, the Walsh and Sons 'Rouge' 2016 This bold and boisterous wine was built for your favourite dark and red meat dishes! Yum!
There you have it -- a recipe for Beef and Mushroom Casserole!
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