Beef and Mushroom Casserole


Beef and Mushroom Casserole


500 grams rib-eye steak, cut into chunks

1 1/2 teaspoon salt

1/4 teaspoon pepper

3 tablespoon flour

3 tablespoon extra virgin olive oil

2 tablespoon sliced garlic

2/3 cup chopped onions

1 sprig fresh rosemary

1 piece carrot, sliced

1 piece green bell pepper, diced

100 grams fresh shiitake mushrooms, sliced

200 grams fresh button mushrooms, cut into halves

100 grams fresh oyster mushrooms, sliced

1 cup red wine

1/2 cup beef stock or water

1 tablespoon butter

1/4 cup cream

2 tablespoon parmesan cheese


  1. Pre-heat the oven to 325F.
  2. Place beef, salt, pepper and flour inside a Glad Storage Zipper Bag. Seal it and lightly massage to coat all the beef pieces.
  3. Using a casserole or pan, sear the beef in hot olive oil in 2 batches. Remove the beef from the oil and set aside.
  4. Using the same oil, sauté garlic, onions and rosemary. Add in the beef, vegetables and mushrooms. Pour in the wine and stock and bring to a quick boil then throw in the butter.
  5. Cover with Glad Non-Stick Aluminum Foil, sealing the edges tightly. Make sure that the dull side of the foil is in direct contact with food. Place inside the oven and cook for 1 hour.
  6. After an hour, remove it from the oven and swirl in cream and cheese. Cover it and bake for another 30 minutes.