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“In 'The Best Casserole Cookbook Ever' by Beatrice Ojakangas”

Ingredients Nutrition


  1. Preheat oven to 500°; line a heavy baking sheet with heavy foil; coat with cooking spray.
  2. Pat the meat chunks dry with paper towels.
  3. Combine the salt and flour in a plastic zip-lock bag; add the meat chunks and shake until coated with flour; then shake off the excess.
  4. Arrange the meat chunks in a single layer on the baking sheet with a little space in between so they brown properly.
  5. Bake for 20 minutes until browned; decrease heat to 350°.
  6. Remove the beef from the oven and transfer to a heavy 3-quart Dutch oven.
  7. Pour a small amount of water into the pan and, with a rubber spatula, stir to scrape up the browned bits.
  8. Pick up the edges of the foil and carefully pour over the beef.
  9. Add the remaining water, carrots, fresh mushrooms, dried morels, onions, and 1/2 cup chopped parsley to the pot.
  10. Cover tightly and bake for 2 1/2 to 3 hours, until the meat is very tender (Check every hour or so, may need to add more water).
  11. Remove from the oven and sprinkle with parsley before serving.

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