Slow-cooked Beef & Mushroom Casserole

From ‘A Cooks Book’ by Stella West-Harling, this winter warmer is perfect for those cold evenings in front of the fire. 

Slow-cooked Beef & Mushroom Casserole


  • 50g torn dried porcini mushrooms
  • 200g sliced button mushrooms
  • 150g sliced washed carrots
  • 50g butter or lard
  • 1 large onion (diced)
  • 2 chopped garlic cloves
  • 75g plain flour (seasoned)
  • 1kg lean cubed beef (shin or skirt)
  • 175g red wine
  • 1 tablespoon chopped fresh thyme
  • 400ml beef stock
  • 1 bay leaf
  • 1 tablespoon chopped parsley for garnish
  • 1 tsp dried mixed herbs
  • 1 tablespoon sunflower or vegetable oil
  • PLUS 1 more tablespoon of the same oil


  1. Heat oven to 120C or turn on the electric crock-pot.
    This dish will cook and be ready in 4-5 hours or it will keep cooking slowly for a further 3 hours.

  2. In a large frying pan melt the butter and sauté the sliced button mushrooms on a medium heat for 3 minutes until browned but not fully cooked. Turn out into a large bowl and set aside.

  3. Using the same pan add the oil and onion. Sauté for 10 minutes or until tender and golden brown. Add garlic and sauté 1 minute.

  4. Put the seasoned flour along with the dried mixed herbs into a shallow bowl. Dredge the beef in flour.

  5. Heat the remaining tablespoon of oil in the pan over a medium-high heat. Add the floured beef mixture along with the torn porcini mushrooms, sprinkle with 1/4 teaspoon salt. Cook for 5 minutes, browning on all sides.

  6. Put the onion mixture and floured beef mix, along with the carrots into either a casserole dish or a crock-pot.

  7. Add 1 cup wine to pan, scraping pan to loosen browned bits. Add thyme, stock, and bay leaf; bring to a boil and pour over the beef and carrots in the crock-pot or casserole dish. Put on the lid and cook for at least 4-5 hours.

  8. Stir in the cooked mushrooms and parsley. Discard bay leaf. Garnish with thyme sprigs, if desired and the parsley and serve with Jersey Royal potatoes and green vegetables in season, or oven- roasted root vegetable medley such as butternut squash, sweet potatoes, beetroot and fennel and green vegetables.

 A Cooks Book


Written by Stella West-Harling, the founder of the Ashburton Cookery School, A Cook’s Book chronicles Stella’s career in food and the history that shaped her cooking with over 100 recipes for home cooks that echo the places she has lived and worked.
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