This is one of the most tasty casseroles you can make. We barely had any leftovers which is unusual for us.

Gluten, egg and nut free

Serves 6-8


  • 1kg chuck steak, cut into 3cm pieces
  • 2 Cups beef stock
  • 1 Cup cream
  • 3/4 Cup white wine
  • 5 French shallots cut in half
  • 30 small button mushrooms, cut in half
  • 11/2 Tbsp. tapioca
  • 1 Tbsp mustard
  • 2 bay leaves
  • 1 Tbsp. olive oil
  • 1 Tbsp. butter
  • Salt and pepper


  • Preheat oven to 1800C.
  • Coat all of the beef in tapioca and salt and pepper.
  • Heat a large casserole dish on high heat on the stove top. Add olive oil and cook beef in 3 batches. Put the beef in a clean bowl to use later.
  • Reduce heat to medium-high and add butter to the pan. Stir in French shallots and cook, stirring for 5 minutes until the soften and then add in mushrooms and stir for 2 minutes.
  • Add the beef and its juices back into the pan and pour in stock, mustard and bay leaves.
  • Put the lid on the casserole dish and place in the oven to cook for 11/2 hours.
  • Take the dish out of the oven and stir in the cream.
  • Put the dish back in the oven for 20 mins with the lid off to allow the sauce the thicken.
  • We served ours with potato and cauliflower mash. You can have it with rice, pasta or steamed vegetables.

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