Crunchy-top Guinness beef and mushroom casserole
(at time of publication)
- 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
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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
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