Emma Wilson
Beef and mushroom casserole is a hearty, comforting dish that combines tender chunks of beef with earthy mushrooms in a rich, savory sauce. Perfect for chilly evenings or cozy gatherings, this one-pot meal is both satisfying and easy to prepare. With simple ingredients like beef stew meat, fresh mushrooms, onions, garlic, and a blend of herbs, it’s a recipe that allows flavors to meld together slowly, resulting in a deeply flavorful dish. Whether cooked on the stovetop, in the oven, or in a slow cooker, this casserole is versatile and forgiving, making it an ideal choice for home cooks looking to create a delicious, warming meal with minimal fuss.
| Characteristics | Values |
|---|---|
| Main Ingredients | Beef (chuck or stewing beef), mushrooms (button or cremini), onions, garlic |
| Cooking Method | Braising/slow cooking in a casserole dish or Dutch oven |
| Preparation Time | 20-30 minutes |
| Cooking Time | 1.5 - 2.5 hours (depending on method) |
| Servings | 4-6 |
| Key Spices/Herbs | Thyme, rosemary, bay leaves, paprika, salt, pepper |
| Liquid Base | Beef stock, red wine, or a combination of both |
| Thickening Agent | Flour (for coating beef) or cornstarch slurry |
| Optional Additions | Carrots, celery, tomatoes, Worcestershire sauce |
| Cooking Temperature | 325°F - 350°F (160°C - 175°C) in the oven or low heat on stovetop |
| Serving Suggestions | With mashed potatoes, rice, or crusty bread |
| Storage | Refrigerate for up to 3 days or freeze for up to 3 months |
| Reheating Instructions | Reheat in oven at 350°F (175°C) or on stovetop over medium heat |
| Dietary Considerations | Gluten-free (if using gluten-free flour/thickener), dairy-free (if omitting cream) |
| Nutritional Highlights | High in protein, iron, and vitamin D (from mushrooms) |
Explore related products
What You'll Learn
- Ingredients: Gather beef, mushrooms, onions, garlic, stock, wine, herbs, flour, oil, and seasoning
- Preparation: Chop vegetables, slice beef, preheat oven, and prepare casserole dish
- Searing: Brown beef in batches, set aside, then sauté mushrooms and onions
- Sauce: Whisk flour into pan, add stock and wine, simmer until thickened
- Baking: Combine all ingredients, cover, bake at 350°F for 1.5 hours
Ingredients: Gather beef, mushrooms, onions, garlic, stock, wine, herbs, flour, oil, and seasoning
To begin crafting your beef and mushroom casserole, the first step is to gather all the necessary ingredients. Start with the star of the dish: beef. Opt for a cut that’s ideal for slow cooking, such as chuck steak or stewing beef, as it will become tender and flavorful during the cooking process. Trim any excess fat and cut the beef into evenly sized chunks to ensure consistent cooking. Next, select mushrooms—button, cremini, or a mix of wild mushrooms will add earthy depth to the casserole. Fresh mushrooms are preferred, but if using dried, rehydrate them in warm water before adding to the dish.
Alongside the beef and mushrooms, onions and garlic form the aromatic base of the casserole. Choose yellow or brown onions for their sweet flavor when cooked, and finely chop them to release their natural sugars during sautéing. Garlic, minced or crushed, will infuse the dish with its distinctive aroma and taste. These ingredients will be sautéed in oil—use a neutral option like vegetable or olive oil to avoid overpowering the other flavors.
The liquid components are crucial for creating a rich, savory sauce. Stock, either beef or vegetable, provides a robust foundation, while wine (red wine is traditional) adds complexity and helps tenderize the beef. If you prefer an alcohol-free version, substitute the wine with additional stock or a splash of grape juice. Herbs such as thyme, rosemary, or bay leaves will enhance the casserole’s depth, so have them fresh or dried, depending on your preference.
To thicken the sauce and give the casserole its signature texture, flour is essential. Dust the beef with flour before browning it to create a flavorful crust and help the sauce cling to the meat. Alternatively, stir a slurry of flour and water into the casserole toward the end of cooking for a smoother consistency. Finally, seasoning—salt and pepper—is key to balancing the flavors. Season the beef generously before browning and adjust the overall seasoning at the end of cooking to ensure every bite is perfectly balanced.
With all these ingredients gathered—beef, mushrooms, onions, garlic, stock, wine, herbs, flour, oil, and seasoning—you’re ready to move forward with preparing your beef and mushroom casserole. Each ingredient plays a vital role, contributing to a dish that’s hearty, flavorful, and comforting.
Crafting Creamy Mushroom Soup: A Scratch-Made Recipe Guide
You may want to see also
Preparation: Chop vegetables, slice beef, preheat oven, and prepare casserole dish
To begin preparing your beef and mushroom casserole, start by gathering all the necessary vegetables: onions, carrots, celery, and mushrooms. Wash them thoroughly under cold water to remove any dirt or debris. Peel the onions and carrots, then place them on a clean cutting board. Chop the onions into fine dice, ensuring they are small enough to cook evenly. Slice the carrots into thin rounds or half-moons, depending on your preference. Next, trim the celery by removing the ends and any tough strings, then chop it into small pieces. For the mushrooms, gently wipe them with a damp cloth or paper towel to clean off any soil, and slice them thinly. Having all your vegetables chopped and ready will streamline the cooking process.
While your vegetables are prepared, turn your attention to the beef. Place the beef chuck or stewing beef on a clean cutting board. Trim any excess fat or connective tissue, as this can make the dish greasy. Using a sharp knife, slice the beef into uniform pieces, about 1 to 1.5 inches in size. This ensures the beef cooks evenly and remains tender. If the beef is particularly thick, consider cutting it into thinner slices to promote faster cooking. Once sliced, set the beef aside and prepare your seasoning. Lightly season the beef with salt and pepper, or any other preferred spices, to enhance its flavor before adding it to the casserole.
With your vegetables and beef prepared, it’s time to preheat the oven. Check your casserole recipe for the recommended temperature, typically around 350°F (175°C). Turn on your oven and allow it to heat fully while you assemble the casserole. Preheating is crucial, as it ensures the casserole cooks evenly and achieves the desired texture. While the oven heats up, you can also prepare your casserole dish. Choose a deep, oven-safe dish that can hold all the ingredients comfortably. Lightly grease the dish with butter or cooking spray to prevent sticking, or use a non-stick casserole dish if available. This step ensures your casserole comes out cleanly once cooked.
As the oven preheats and your casserole dish is prepared, take a moment to organize your workspace. Lay out all the chopped vegetables, sliced beef, and any other ingredients you’ll be using, such as broth, herbs, or flour. Having everything within reach makes the assembly process smoother. If your recipe calls for browning the beef or sautéing the vegetables before baking, now is the time to prepare your stovetop. Heat a large skillet or pot over medium-high heat, adding a tablespoon of oil or butter to prevent sticking. Once hot, add the beef in batches to avoid overcrowding, and sear it until browned on all sides. Remove the beef and set it aside, then sauté the vegetables until they begin to soften, adding flavor to the dish.
Finally, with all your ingredients prepped and the oven preheated, you’re ready to assemble the casserole. Layer the browned beef and sautéed vegetables in the prepared dish, adding any additional ingredients like mushrooms, broth, or seasonings as per your recipe. Stir gently to combine, ensuring everything is evenly distributed. Cover the casserole dish with a lid or aluminum foil to trap moisture during cooking. Once assembled, carefully place the dish in the preheated oven and set a timer according to your recipe’s instructions. With these preparation steps complete, your beef and mushroom casserole is well on its way to becoming a delicious, hearty meal.
DIY Humidity Chamber Guide: Growing Mushrooms Successfully at Home
You may want to see also
Searing: Brown beef in batches, set aside, then sauté mushrooms and onions
To begin the searing process for your beef and mushroom casserole, start by preparing your ingredients. Cut the beef into evenly sized pieces, ensuring they are not overcrowded in the pan, as this can lead to steaming rather than browning. Season the beef generously with salt and pepper. Heat a large, heavy-bottomed skillet or Dutch oven over medium-high heat and add a tablespoon of oil. Once the oil is hot and shimmering, carefully add the first batch of beef in a single layer. Allow the beef to cook undisturbed for 2-3 minutes, or until a deep golden-brown crust forms. This step is crucial for developing rich flavors that will enhance the overall taste of your casserole.
After browning the first side, use tongs to flip the beef pieces and cook the other side for an additional 2 minutes. Transfer the browned beef to a plate or bowl and set aside. Repeat this process with the remaining beef, working in batches to avoid overcrowding the pan. If the pan becomes dry or starts to burn, add a little more oil as needed. Properly searing the beef in batches ensures each piece develops a beautiful crust without releasing excess moisture, which could compromise the texture and flavor of your casserole.
Once all the beef is browned and set aside, use the same pan to sauté the mushrooms and onions, taking advantage of the flavorful browned bits (fond) left behind. Reduce the heat to medium and add another tablespoon of oil if necessary. Add the sliced onions and cook, stirring occasionally, until they become soft and translucent, about 5 minutes. Next, add the mushrooms and increase the heat slightly to medium-high. Cook the mushrooms, stirring occasionally, until they release their moisture and begin to brown, about 6-8 minutes. This step adds depth to the dish, as the mushrooms will absorb the beef’s residual flavors while developing their own savory notes.
As the mushrooms and onions sauté, use a wooden spoon to scrape up any browned bits from the bottom of the pan, incorporating them into the mixture. These bits are packed with flavor and will enrich the casserole’s sauce. Once the mushrooms are golden brown and the onions are caramelized, you’ve completed the searing and sautéing stage. This foundation sets the stage for the next steps in your casserole, ensuring a robust and flavorful dish.
Finally, return the browned beef to the pan with the mushrooms and onions, allowing all the ingredients to meld together briefly. This step helps to reheat the beef slightly and integrate the flavors before proceeding with the casserole recipe. The searing and sautéing process is a critical step in building the complex, hearty taste profile of your beef and mushroom casserole, so take your time and focus on achieving that perfect brown crust and rich, savory base.
Boiling Garden Mushrooms: Hallucination Risk or Harmless Myth?
You may want to see also
Explore related products
Sauce: Whisk flour into pan, add stock and wine, simmer until thickened
To create a rich and flavorful sauce for your beef and mushroom casserole, start by preparing your pan after searing the beef. Leave the flavorful browned bits (fond) at the bottom of the pan, as these will add depth to your sauce. Over medium heat, sprinkle a tablespoon or two of all-purpose flour directly into the pan. Use a whisk to incorporate the flour into the fats and juices left in the pan, ensuring it coats the bottom evenly. This step is crucial for thickening the sauce and creating a smooth consistency. Whisk continuously for about 1-2 minutes to cook the flour and remove any raw taste, being careful not to let it burn.
Once the flour is fully integrated, slowly pour in equal parts beef stock and red wine (or additional stock if you prefer not to use wine) while whisking constantly. The liquid should be added gradually to prevent lumps from forming. Aim for about 2 cups of liquid in total, adjusting based on how thick or thin you prefer your sauce. The combination of stock and wine will deglaze the pan, lifting the flavorful browned bits and incorporating them into the sauce. This process enhances the overall taste and richness of the casserole.
As you continue to whisk, the sauce will begin to simmer. Reduce the heat to medium-low and let it gently bubble. Simmering is essential to allow the sauce to thicken and the flavors to meld together. Keep an eye on the sauce, stirring occasionally to prevent sticking or burning. The sauce should start to coat the back of a spoon within 10-15 minutes, indicating it has reached the desired consistency. If it thickens too quickly, add a splash more stock or wine to adjust.
While the sauce simmers, it will develop a glossy, velvety texture. Taste the sauce and adjust the seasoning with salt, pepper, or a pinch of herbs like thyme or rosemary to complement the beef and mushrooms. The flour, stock, and wine work together to create a balanced sauce that is both savory and slightly tangy. This thickened sauce will not only coat the beef and mushrooms but also serve as the base for a hearty, comforting casserole.
Finally, once the sauce has thickened to your liking, return the seared beef and sautéed mushrooms to the pan, stirring gently to coat them evenly. Allow the casserole to simmer together for a few more minutes, ensuring all the flavors are well combined. This final step ties everything together, resulting in a cohesive and delicious beef and mushroom casserole with a perfectly thickened sauce.
Magic Mushrooms and Appearance: Debunking Myths About Their Effects
You may want to see also
Baking: Combine all ingredients, cover, bake at 350°F for 1.5 hours
To begin making your beef and mushroom casserole, start by preheating your oven to 350°F (175°C). This temperature is ideal for slow cooking, allowing the flavors to meld together beautifully. While the oven heats up, prepare your ingredients. You’ll need chunks of beef stew meat, sliced mushrooms, diced onions, minced garlic, beef broth, tomato paste, Worcestershire sauce, thyme, and a mixture of flour and water to thicken the sauce. In a large mixing bowl, combine the beef, mushrooms, onions, and garlic. Add the beef broth, tomato paste, Worcestershire sauce, and thyme, stirring well to ensure all ingredients are evenly coated. The flour and water mixture should be added last to help thicken the casserole as it bakes.
Once all the ingredients are combined, transfer the mixture to a baking dish suitable for oven use. It’s important to choose a dish with a lid or cover it tightly with aluminum foil to trap the moisture inside. This ensures the beef becomes tender and the flavors intensify during the baking process. Place the covered dish in the preheated oven and set a timer for 1.5 hours. The low and slow cooking method at 350°F allows the beef to become fork-tender and the mushrooms to release their earthy flavors into the sauce.
During the baking process, avoid the temptation to uncover the casserole frequently, as this can release heat and moisture, potentially drying out the dish. Instead, trust the process and let the oven work its magic. After 1.5 hours, carefully remove the casserole from the oven. The kitchen will be filled with the rich, savory aroma of beef, mushrooms, and herbs, signaling that your dish is nearly ready.
Before serving, give the casserole a quick stir to ensure the sauce is evenly distributed. The flour mixture should have thickened the broth into a luscious gravy that coats the beef and mushrooms. If the sauce seems too thin, you can return the uncovered casserole to the oven for an additional 10-15 minutes to reduce the liquid further. However, this step is rarely needed if the casserole has baked properly covered.
Finally, let the beef and mushroom casserole rest for 5-10 minutes before serving. This resting period allows the flavors to settle and makes the dish easier to serve. Pair it with mashed potatoes, crusty bread, or steamed vegetables to soak up the rich gravy. Baking this casserole by combining all ingredients, covering, and baking at 350°F for 1.5 hours is a straightforward yet rewarding method that delivers a hearty, comforting meal perfect for any occasion.
Creamy Keto Mushroom Sauce Recipe: Low-Carb, Delicious, and Easy to Make
You may want to see also
Frequently asked questions
You’ll need beef stew meat, mushrooms, onions, garlic, carrots, beef broth, red wine (optional), flour, butter, olive oil, thyme, rosemary, salt, and pepper.
Season the beef with salt and pepper, then dredge it in flour. Sear the beef in a hot pan with oil until browned on all sides to lock in flavor.
Yes, after searing the beef and sautéing the vegetables, transfer everything to a slow cooker. Add broth and wine (if using), then cook on low for 6-8 hours or high for 3-4 hours.
Button, cremini, or shiitake mushrooms are great options. Clean them thoroughly and slice or quarter them before adding to the casserole.
Mix a slurry of 2 tablespoons flour and ¼ cup water or broth, then stir it into the casserole. Simmer for a few minutes until the sauce thickens to your desired consistency.
