Simple but Hearty Beef and Mushroom Casserole

Name: Simple but Hearty Beef and Mushroom Casserole
Prep time: 15 min
Cook time: 3 h
Total time: 3 h 15 min
Yield: 8 serving(s)
Ingredients: 550 g lean beef chuck; 2 tablespoons olive oil; 2 cups onions, finely chopped; 1 large carrot, sliced into coins; 1 teaspoon yeast extract (I use Vegemite) or 1 teaspoon vegetable stock cube (Vegemite is not gluten-free, if this is important, substitute it); 2 cups boiling water; 3 tablespoons tomato paste; 2 cups potatoes, diced; 1 1/2-2 cups celery, chopped, including leaves if fresh; 1 1/2-2 cups button mushrooms, washed and halved if large; 2 bay leaves; 1 teaspoon ground black pepper; salt (optional); fresh parsley, to garnish

Submitted by tanya_g

"This is my idea of comfort food -- tender, juicy beef in deliciously thick sauce. Simple, too. (And if you need further convincing, it also happens to be gluten-free, dairy-free, alcohol-free, and low in saturated fat.) I serve it ladled over brown rice to add a chewy texture to the meltingly rich sauce."

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Ready In:: 3hrs 15mins
Ingredients:: 14
Serves:: 8

ingredients

550 g lean beef chuck
2 tablespoons olive oil
2 cups onions, finely chopped
1 large carrot, sliced into coins
1 teaspoon yeast extract (I use Vegemite) or 1 teaspoon vegetable stock cube (Vegemite is not gluten-free, if this is important, substitute it)
2 cups boiling water
3 tablespoons tomato paste
2 cups potatoes, diced
1 ¹⁄₂ - 2 cups celery, chopped, including leaves if fresh
1 ¹⁄₂ - 2 cups button mushrooms, washed and halved if large
2 bay leaves
1 teaspoon ground black pepper
salt (optional)
fresh parsley, to garnish

directions

Dice meat into 1 inch cubes, trimming off any excess fat.
In a heavy saucepan (I use a cast-iron pan), heat olive oil and fry half the onion until soft and starting to colour, 3-4 minutes.
Add beef and seal on all sides, until no red is visible.
Add the rest of the onion and the carrot, and continue frying for another 5 mins, until all the onion has softened.
Add the boiling water -- there should be enough to cover the meat to a depth of 1-2 cm.
Add potato, celery, tomato paste, Vegemite or stock cube, bay leaf and pepper (don't add salt until the end, as the sauce reduces).
Bring to the boil, then reduce heat and simmer, covered, on very low heat for 1.5 - 2 hours (alternatively, use a crockpot).
Add mushrooms, and simmer for another 30-45 minutes.
If the sauce is not quite thick enough for your taste, break up some of the potato pieces with a fork, and continue to simmer uncovered, until the sauce has reduced to the desired consistency (10-15 mins is usually plenty).
Check for seasoning, and garnish with fresh chopped parsley, if desired.

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RECIPE SUBMITTED BY

tanya_g

I'm an Aussie working in the UK. The range of available ingredients here is different from what I'm used to, and much less affordable -- so I'm always looking for creative things to do with the basics.

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