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.
Instructions
- 1 Pre-heat oven to 325°F (170°C)
- Place all ingredients in an ovenproof casserole dish or Dutch oven and mix well.
- Cook in the oven for about 2 hours, until the meat is tender.
- 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.
Total time
1 hour, 15 minutes
Cooking time
60
Preparation time
15
Yield
6 servings
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 cuisinemoderate, simmer, meat
casseroles, dinner, potluck meals
American food recipes
Food in U.S.A.
Food in U.S.A.