This easy beef casserole recipe can be pre-made for dinner parties or served as a mid-week dinner. Adding mushrooms to this recipe makes a flavoursome dinner recipe and a perfect match for beef.
Ingredients
1kg beef brisket or chuck, trimmed
2 leeks, halved lengthways
2 carrots, halved lengthways
3 tbs olive oil
500g button mushrooms, trimmed
2 tsp smoked paprika
400g can diced tomatoes
1 cup beef stock
1 cup each self-raising flour, instant polenta, buttermilk & grated cheese
1 tsp baking powder
Method
Cut beef, leeks and carrots into 3cm pieces. Heat an ovenproof casserole dish over high heat. Add 1 tablespoon oil and half the beef, cook 4 minutes until evenly browned, remove to a plate
Repeat with remaining beef. Add remaining oil, leeks, carrots and mushrooms. Cook, stirring often, for 5 minutes. Sprinkle over the paprika, season and stir to coat. Return beef to the dish
Add tomatoes and stock. Bring to the boil. Press a piece of baking paper onto the surface of casserole. Cover with a lid, reduce heat to very low and simmer 3-4 hours until beef is tender
Remove baking paper and discard
Preheat oven to 240°C or 220°C fan forced. Combine flour, polenta, buttermilk, cheese and baking powder, mix until well combined
Drop spoonfuls of the cheese mixture over the casserole to cover. Bake, uncovered, 15-20 minutes until golden and cooked through. Serve
