Ingredients:
For the Beef and Mushrooms:
2 pounds of beef stew meat, cut into bite-sized pieces
1 pound of fresh mushrooms, sliced
1 large onion, finely chopped
4 cloves of garlic, minced
2 tablespoons of vegetable oil
Salt and black pepper to taste
For the Sauce:
2 cups of beef broth
1 cup of dry red wine (substitute with additional beef broth if preferred)
3 tablespoons of tomato paste
2 tablespoons of Worcestershire sauce
2 teaspoons of dried thyme
2 teaspoons of dried rosemary
2 bay leaves
For the Vegetables:
3 carrots, peeled and sliced into rounds
3 celery stalks, sliced
2 cups of frozen peas
For the Topping:
4 cups of mashed potatoes (prepared separately)
1 cup of shredded cheddar cheese
Chopped fresh parsley (for garnish, optional)
Instructions:
-Begin by preheating your oven to 350°F (175°C). This ensures that it’s ready for baking later.
-Heat the vegetable oil in a large skillet over medium-high heat. Once hot, add the bite-sized beef pieces and sear them until they’re browned on all sides. This should take about 5-7 minutes. Remove the beef from the skillet and set it aside.
-In the same skillet, add the chopped onion and minced garlic. Sauté until they become translucent and fragrant, typically for 2-3 minutes.
-Add the sliced mushrooms to the skillet and cook them until they release their moisture and turn golden brown. This will take about 5-7 minutes. Season with salt and black pepper to taste.
-In a separate bowl, whisk together the beef broth, dry red wine (or additional beef broth), tomato paste, Worcestershire sauce, dried thyme, and dried rosemary.
-In the oven-safe casserole dish or Dutch oven, layer the seared beef, sautéed mushrooms, and the sautéed onion and garlic mixture.
-Pour the prepared sauce over these ingredients and add the bay leaves.
-Toss in the sliced carrots, celery, and frozen peas into the casserole dish. Gently mix everything together to ensure even distribution.
-Cover the casserole dish with a lid or aluminum foil and place it in the preheated oven. Bake for approximately 1.5 to 2 hours, or until the beef is tender and the flavors meld together.
-While the casserole is baking, prepare the mashed potatoes according to your preferred recipe.
-Once the casserole is done baking, remove it from the oven and discard the bay leaves.
-Spoon the prepared mashed potatoes over the beef and vegetable mixture. Spread them evenly with a fork or spatula.
-Sprinkle the shredded cheddar cheese evenly over the mashed potatoes.
-Return the casserole to the oven, uncovered, and bake for an additional 15-20 minutes, or until the cheese is bubbly and lightly golden.
-Once the Beef and Mushroom Casserole is done baking, let it rest for a few minutes.
-Optionally, garnish with chopped fresh parsley for a touch of color and freshness.
-Serve the Beef and Mushroom Casserole hot, and enjoy the comforting flavors and textures it provides.