Beef and mushroom casserole

This is a beef and mushroom casserole with a sweet hint from fennel and jelly. Serve this lean beef cubes, fennel and mushroom casserole with steamed cabbage or Brussels sprouts and potato mash.

 

Ingredients

1 pound beef (lean beef steak cubes)
1 onion (medium sized, chopped)
2 cloves garlic (crushed)
1 cup mushroom (chopped)
1 fennel (small fennel bulb, cut into wedges)
2 cups broth (beef broth or beef stock)
1 tablespoon cornstarch (optional)

Instructions

  1. 1 Pre-heat oven to 325°F (170°C)
  2. Place all ingredients in an ovenproof casserole dish or Dutch oven and mix well.
  3. Cook in the oven for about 2 hours, until the meat is tender.
  4. If necessary, thicken wiht 1-2 Tbs cornstarch mixed with a little water. Add to the casserole 10 minutes before the end of cooking time.
Yield
6 servings
Preparation time 15 minutes
Cooking time 1 hour
Total time
1 hour, 15 minutes

Notes

If you don't have it, substitute red currant jelly with raspberry jam. This recipe is easy to adapt to the crock-pot. Just reduce the amount of liquids and cook on a low setting for 4-6 hours - check the instructions in your particular slow cooker for times.

Source

North American cuisine
moderate, simmer, meat
casseroles, dinner, potluck meals
American food recipes
Food in U.S.A.