Beef, Bacon and Mushroom Casserole

  • Bacon Recipes
  • Dinner Recipes

Featured Product: Dry Cured Bacon Twin Pack

Slow cooked casseroles are the perfect antidote to a cold winters day and live up to their comfort food reputation. By cooking the bacon and mushrooms together in butter until golden just at the end, rather than slow cooking them with the beef, helps add fabulous flavour and texture to the dish.

NOTE: This casserole makes a great pie filling!
Product substitutes: Pancetta 200gm, Roasted Bacon 200gm

Ingredients

  • 1/3 cup plain flour

  • 1.5 kg chuck steak, cut into bite sized pieces

  • 1/2 cup olive oil

  • 250g pink shallots, peeled and halved

  • 1 large brown onion, peeled and diced

  • 2 large carrots, peeled and cut into chunks

  • 1 celery stick, diced

  • 2 cloves garlic, crushed

  • 2 tablespoons tomato paste

  • 2 cups (500ml) dry red wine

  • 2 cups (500ml) beef stock

  • 4 sprigs thyme

  • 2 bay leaves

  • salt flakes and freshly ground black pepper

  • 40g unsalted butter

  • 200g pack Adelaide Hills Fine Foods Dry Cured Bacon, chopped

  • 250g button mushrooms, halved

  • 1 tablespoon parsley, chopped

Made with:

  • Prep time: 30 Minutes
  • Cooking time: 2.5 Hours
  • Serves: 6

Method

  1. Place flour, salt and pepper together in a clean plastic bag. Add beef and shake until well coated.
  2. Heat 2 tablespoons olive oil in a large heavy-based casserole dish or saucepan (with a lid for later) over a medium-high heat. Add prepared beef in batches and cook until well browned on all sides. Remove and set aside.
  3. Brown shallots in the same pan until evenly golden. Remove and set aside for later.
  4. Reduce heat to low before adding remaining oil, onion, carrot and celery, stirring to combine. Cover and cook for 10 minutes or until onion is soft. Add the garlic for the final minute of cooking.
  5. Return the browned beef to the pan with the wine, stock, thyme and bay leaves, stirring to combine. Slowly bring to the boil, then reduce heat to low and simmer, covered for 1.5 hours. Return the shallots to the pan and cook for a further 30 minutes or until meat is tender. Check seasoning and adjust accordingly.
  6. Meanwhile, melt butter in a non-stick frying pan over a medium heat. Add bacon and mushrooms, cook for 3-4 minutes or until golden.
  7. To serve, add bacon, mushroom sand parsley to beef, stirring to combine. Serve beef with mashed potatoes and peas.

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