Slow cooked creamy beef and mushroom casserole

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How to make Slow cooked creamy beef and mushroom casserole

  • Yield : 8
  • Prep Time : 0:10
  • Cook Time : 2:00
  • Total Time : 2:10

Ingredients

  • 3 tablespoons plain flour
  • Salt and pepper, to taste
  • 1.5kg topside beef, cubed
  • 2 tablespoons olive oil
  • 1 tablespoon olive oil, for frying
  • 6 shallots, finely sliced
  • 2 cloves garlic, finely chopped
  • 2 tablespoon fresh thyme, chopped
  • 1 tablespoon brandy
  • 1 cup Massel beef stock
  • 2 tablespoon butter
  • 400g mixed mushrooms, halved
  • 200g Bulla Crème Fraîche
  • Bulla Crème Fraiche, to serve
  • Cracked black pepper, to taste

Method

  • Step 1 Preheat oven to 150C.
  • Step 2 Place the flour, salt and pepper in a plastic bag and add the beef to the bag and shake to coat well.
  • Step 3 Heat olive oil in a large pan over a high heat and brown beef well. You may need to do this in 3 batches. Remove and set aside.
  • Step 4 Add the oil, shallots, garlic and thyme to the pan sauté 3 - 4 minutes.
  • Step 5 Return the beef to the pan and stir in the remaining oil and brandy. Add the beef stock and bring to boil. Cover casserole and place into the oven for 1 1/2 hours.
  • Step 6 Heat butter in a shallow pan for 2 minutes. Add mushrooms to the pan and sauté 3-4 minutes.
  • Step 7 Season with black pepper and stir in crème fraîche until creamy and smooth.
  • Step 8 Remove Beef from the oven and stir in mushrooms. Continue to cook for a further 30 minutes.
  • Step 9 Serve hot with a dollop of crème fraîche.

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