CREAMY BEEF CASSEROLE

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

INGREDIENTS:

• 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
• 1^1/2 Tbsp. tapioca
• 1 Tbsp mustard
• 2 bay leaves
• 1 Tbsp. olive oil
• 1 Tbsp. butter
• Salt and pepper

METHOD:

• 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 1^1/2 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.