Beef, Mushroom and Thyme Casserole Recipe

Publish Date
Wednesday, 22 July 2015, 2:03PM

This rich, fragrant and warming beef casserole recipe needs just a little preparation. Simply pop it on simmer, sit back and let the tantalising flavours come together in one pot.

Serves: 8
Prep time: 30 mins
Cooking time: 4 hours

2 to 4tbsp olive oil
1.5kg stewing beef (chuck or braising steak), cut into chunks
2 medium onions, chopped
2 garlic cloves, crushed
3 large carrots, sliced diagonally
2 sticks celery, diced
3tbsp plain flour
2tbsp fresh thyme leaves
2 bay leaves
3tbsp sweet sherry or port
400ml beef stock
400ml red wine
1tbsp tomato purée
Pinch grated nutmeg
250 to 300g mushrooms, halved if large


  1. Preheat the oven to 140 C.

  2. Heat 2 tablespoons of oil in a oven-proof casserole dish. Cook the meat in batches over a medium to high heat until it’s browned, then set aside.

  3. Heat the remaining oil, if needed, in the casserole dish. Add the onions, garlic, carrots and celery. Cook for five minutes, then return the beef to the pan with the flour. Stir and cook for a few minutes.

  4. Add the herbs, sherry, stock, wine, tomato purée, nutmeg and pepper. Bring to the boil, then cover and place in the oven for 3 hours 30 minutes.

  5. Add the mushrooms to the casserole and return it to the oven for a further 30 minutes.

  6. This is delicious served with a bowl of creamy mash and green vegetables.

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