Crunchy-top Guinness beef and mushroom casserole
- canola spray oil
- 2 onions, finely chopped
- 3 cloves garlic, crushed
- ½ cup plain flourall purpose flourX
- 1 tablespoon sweet paprika
- 1kg gravy beef, fat trimmed and cut into 2cm cubes
- 300g button mushrooms, quartered
- 1 stalk celery, finely chopped
- 1 carrot, finely chopped
- 2 tablespoons finely chopped fresh rosemary
- 2 bay leaves
- 2 cups Guinness stout
- 400g can diced tomatoes
- 1 reduced-salt beef stock cube
- 3 whole grain bread rolls, cut into 2cm slices
- vegetable spray oil
- 1 tablespoon grated parmesan cheese
1 Preheat the oven to 180°C. Set aside a 20x20cm ovenproof casserole dish. Spray a saucepan with oil and place over medium heat. Add onion and garlic and cook for 2-3 minutes, until fragrant.
2 Meanwhile, combine the flour and paprika in a medium bowl. Toss the beef cubes in the flour mixture to coat. Add the beef to the saucepan and cook for 1 minute. Reduce heat to low and add the mushrooms, celery, carrot, rosemary and bay leaves. Cook, stirring, for 2-3 minutes. Add the Guinness, tomatoes, 2 cups of water and the crumbled stock cube and bring to the boil. Transfer to the casserole dish. Bake for 1 hour.
3 Remove from the oven and arrange the bread roll slices on top of the casserole. Spray well with vegetable oil spray and sprinkle on the parmesan. Bake for a further 30-45 minutes, until the bread is golden and crisp and the beef tender. Serve with steamed vegetables.
Nutrition Info (per serve)
Total fat 8.8g
–Saturated fat 2.5g
Dietary fibre 3.3g
© Healthy Food Guide All rights reserved. Reproduction without written permission prohibited.
Sign up for the newsletter
Delicious recipes and expert health advice you can trust, delivered to your inbox.
Sign up to receive the latest dietitian-approved recipes and expert advice!
More recipes you may like