A hearty recipe for Beef and Mushroom Bake
30 ml olive oil
500 g (about 6 smallish) onions, sliced into medium-thick wedges
1.5 kg stewing beef on-the-bone, cut into smaller pieces
30 ml cake flour
4 – 6 cloves garlic, roughly sliced
30 ml thyme leaves
2 bay leaves
250 ml prepared beef stock
250 ml bought tangy spare rib marinade
500 g white mushrooms, halved
salt and freshly-milled black pepper, to taste
30 ml melted butter (optional)
30 – 45 ml cake flour (optional)
Heat the oil and add the onions. Saute until golden then transfer to a heat-resistant casserole.
Sprinkle the meat with the 30 ml cake flour and place in the casserole together with the garlic, thyme, bay leaves and mix lightly.
Mix together the stock and marinade and pour over the meat. Cover the casserole and bake in the oven preheated to 190 C for 1 1/2 to 2 hours or until the meat is tender enough to your liking.
Remove the lid and add the mushrooms, season to taste with salt and pepper and continue to cook without a lid until the mushrooms are done.
As mushrooms release liquids as they cook, you may have a lot of cooking juices in the pan at this stage. If so and if you’d like to thicken the juices, stir in a little roux (made by mixing the optional melted butter and cake flour into a paste) and leaving it in the oven for a few minutes longer or until the sauce has thickened.
Alternatively, you could put the heat-resistant casserole on a heated stove plate and bring it to a rapid boil. Cook uncovered until the sauce has reduced and thickened to your liking.
Serve this hearty beef bake with creamy mashed potatoes, sweet green peas and a simple tomato salad.
Recipe and video provided courtesy of I Love Cooking.