Beef and Mushroom Casserole


  • 700g braising beef, trimmed of excess fat and cut into 3-cm chunks
  • 2 tablespoons olive or sunflower oil
  • 2 onions, thinly sliced
  • 2 tablespoons plain flour
  • 2 tablespoons dried mixed herbs
  • 150ml red wine
  • 450ml beef stock, made with 1 stock cube
  • 2 tablespoons tomato purée
  • 1 bay leaf
  • 3 carrots (about 300g), peeled and thickly sliced
  • 300g closed cup mushrooms, sliced
  • sea salt and freshly ground black pepper
  • handful fresh flatleaf parsley, roughly chopped, to garnish

For the kale mashed potato

  • 575g floury potatoes, peeled and cut into roughly 5-cm chunks
  • 25g butter
  • 4 tablespoons semi-skimmed milk
  • 100g kale, trimmed, hard stalks removed, roughly chopped
  • sea salt and freshly ground black pepper


  1. Preheat the oven to 180° C/Gas 4. Season the beef well with salt and pepper.
  2. Heat half of the oil in a large, non-stick frying pan and fry the beef in two batches for 2–3 minutes, or until browned on all sides. Transfer to a casserole dish using a slotted spoon or spatula after every batch is done.
  3. Add the remaining oil and the onions to the pan and fry over a medium–high heat until lightly browned. Place the onions into the casserole dish and sprinkle with the flour and dried herbs. Toss it well together.
  4. Pour the red wine and stock into the casserole dish and add the tomato purée and bay leaf. Stir well and bring to a simmer on the hob. Cover with a lid and bake in the oven for an hour and a half.
  5. Carefully remove the casserole from the oven and stir in the carrots and mushrooms. Cover and bake for a further 45 minutes, or until the beef and vegetables are just tender.
  6. Meanwhile, place the potatoes into a large saucepan and cover with cold water. Bring to the boil and cook for about 15 minutes. Drain well then return to the saucepan. Mash with the butter and milk until smooth. Season with salt and pepper.
  7. Place the kale into a saucepan and add 500ml water. Cover with a lid and bring to the boil for 5 minutes, removing the lid and stirring the kale three or four times as it cooks. Drain well then stir into the mash.
  8. Serve the kale mash alongside the casserole, garnished with the parsley.