Beef and wild mushroom casserole Recipe

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10 min


2 hr 30 min

Nutrition per portion

Calories 640 kCal 32%
Fat 32g 46%

Try and resist a second helping of this warming casserole. Serve with thick slices of toasted bread.


  • 35g (1¼ oz) porcini mushrooms
  • 900g (2lb) braising steak, cut into 2.5cm (1in) cubes
  • 25g (1oz) plain flour
  • 4tbsp sunflower oil
  • 100g (4oz) streaky bacon, chopped
  • 1 onion, roughly chopped
  • 1 garlic clove, crushed
  • 500ml (18fl oz) red wine
  • 600ml (1pt) beef stock
  • 1 bay leaf
  • 2tbsp tomato purée
  • 400g (14oz) chestnut mushrooms, halved


  • Soak the porcini in 50ml (2fl oz) boiling water and set aside. Meanwhile, toss the beef in the flour and set to one side.

  • Heat half the oil in a large casserole dish and add the bacon. Fry over a medium heat for 5 mins until lightly crisped. Remove from the pan with a slotted spoon and set to one side. Add the remaining oil and cook the beef in 2-3 batches over a medium heat until well browned. Remove from the pan with a slotted spoon.

  • Add the onion and cook for 5 mins, then add the garlic and cook for a further 2 mins. Add the red wine, bring to the boil and simmer for 2 mins. Return the beef and bacon to the pan, add the stock, bay leaf and tomato purée. Bring to the boil, reduce the heat and simmer for 1½ hrs.

  • Now add the chestnut mushrooms and porcini to the pan, along with the soaking liquid and cook for a further 45 mins. Serve straight from the pan, spooned over thick, toasted slices of bread, drizzled with a little olive oil and scattered with fresh herbs if you like.

More Recipe Ideas

Top Tip

To give the dish a spicy kick, add a pinch of cayenne pepper to the flour when you toss the beef.

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