Leek, mushroom & beef casserole
This Leek, Mushroom & Beef Casserole features tender beef simmered with sautéed leeks, earthy mushrooms, and crispy bacon, all enveloped in a rich broth with a hint of red wine. It's a comforting dish perfect for cozy dinners.
Cook time 165 min
Prep time 15 min
Ingredients:
2 tbsp olive oil5 bacon strips
1 onion
2 garlic cloves
1 leek
2 cups mushrooms
2 lb beef
2 tbsp all-purpose white wheat flour
2 cups beef broth
1/2 cup red wine
1 tbsp fresh thyme
3 bay leafs
salt & pepper to taste
1/4 cup fresh parsley
Enjoy a comforting and hearty Leek, Mushroom & Beef Casserole that's perfect for any cozy dinner. This dish combines tender beef, flavorful leeks, earthy mushrooms, and a rich broth, accented with bacon and red wine for a truly satisfying meal.
Instructions:
- Preheat your oven to 350°F (175°C).
- Chop the bacon into small pieces.
- Finely dice the onion.
- Mince the garlic cloves.
- Trim, clean, and thinly slice the leek.
- Slice the mushrooms.
- Cut the beef into bite-sized pieces.
- Chop the fresh parsley.
- In a large ovenproof casserole dish or Dutch oven, heat 1 tbsp of olive oil over medium heat.
- Add the chopped bacon and cook until crispy. Remove and set aside, leaving the rendered fat in the dish.
- Add the remaining 1 tbsp of olive oil to the dish.
- Add the diced onion, minced garlic, and sliced leek. Sauté for about 5 minutes, until softened.
- Add the sliced mushrooms and cook for another 5 minutes, until they begin to brown.
- Push the vegetables to the sides of the dish and add the beef pieces in a single layer.
- Sprinkle the flour over the beef and season with salt and pepper.
- Cook the beef on all sides until browned, mixing occasionally to coat with flour and evenly distribute the vegetables.
- Pour in the beef broth and red wine, stirring to deglaze the bottom of the dish.
- Add the fresh thyme leaves and bay leaves, and stir everything together.
- Return the crispy bacon to the dish, mixing well to combine all ingredients.
- Bring the mixture to a simmer on the stovetop, then cover the dish with a lid or foil.
- Transfer the covered casserole dish to the preheated oven.
- Bake for 1.5 to 2 hours, or until the beef is tender and the flavors are well combined. Stir occasionally to ensure even cooking.
- Remove the bay leaves before serving.
- Garnish with the chopped fresh parsley.
- Adjust seasoning with additional salt and pepper if needed.
- Serve hot with your preferred side dishes such as mashed potatoes, rice, or crusty bread.
You've successfully cooked a delicious Leek, Mushroom & Beef Casserole that's sure to please everyone at the table. Serve it with a side of crusty bread or mashed potatoes to soak up the flavorful gravy. Enjoy your comforting homemade meal!
Leek, mushroom & beef casserole FAQ:
Bake the casserole in a preheated oven at 350°F (175°C) for 1.5 to 2 hours, or until the beef is tender.
The beef is done when it is tender and easily pulls apart with a fork. It should also be simmering gently in the sauce.
Yes, you can substitute the beef with chicken or pork, but adjust the cooking time as those meats may require less time to become tender.
Store any leftovers in an airtight container in the refrigerator for up to 3 days. You can also freeze the casserole for up to 3 months.
You can use beef broth, grape juice, or pomegranate juice as a non-alcoholic substitute for red wine, but the flavor will differ.
Tips:
- Ensure you cut the beef into even pieces for uniform cooking.
- Sear the beef well to develop a rich and deep flavor.
- Use fresh thyme and parsley for the best aromatic results.
- Deglaze the pan with red wine to lift all those flavorful bits stuck to the bottom.
- Cook the casserole slowly over low heat to allow all the flavors to meld together beautifully.
Nutrition per serving
4 ServingsCalories 960kcal
Protein 90g
Carbohydrates 22g
Fiber 3.63g
Sugar 7g
Fat 60g
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