Beef and Mushroom Soup or Casserole

Jenny Smith
Jenny Smith

Prep: 30min

Cook: 1h20min

Total: 1h30min

Yield: 4 servings

Dish: Soups

Cuisine: Soups


  • 4 diced onions
  • 1 tbsp of cooking oil
  • 1 tsp of brown sugar
  • 2 cloves of garlic
  • 500g of diced rump beef or casserole beef
  • 50ml of Simon Gault’s beef stock dissolved in 4 cups of water
  • 1 tbsp of red wine
  • 1 pack mushrooms
For a casserole add 1 tbsp of cornflour


  1. In a large heavy bottom pot fry onions, garlic and sugar in cooking oil for 20 minutes until soft and browned
  2. Add the 4 cups of beef stock and beef. Boil for 1 hour or until beef has softened
  3. Just before serving, dice mushrooms and fry in a little red wine for 2 minutes
  4. Add mushrooms to beef stew
For a soup: Add 2 cups of boiling water (more or less to make to your tastes)                     For a casserole: Stir through 1/2 cup of water mixed with 1 tbsp of cornflour

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Keywords: Beef & Mushroom Soup or Casserole, Beef, Mushroom, Soup, Casserole