An extremely versatile beef and mushroom recipe. Oven, Air Fryer, Instant Pot.
Serve with mash, pasta, rice fries, carrot/potato mash.
Make ahead with mash topping.
Ingredients
- 3 tbsp vegetable oil
- 1½kg braising beef cut into 3.5cm pieces
- 4 large onions thickly sliced
- 3 tbsp plain flour or 2 tbsp corn flour in water.
- 500ml dark beer (or red wine/stock mix)
- 800ml beef stock
- 450g button mushrooms halved
- herbs to taste
- handful parsley to serve, optional
Instructions
- Heat oven to 170C/150C air fryer.
- In a large pan on high heat and add 1 tbsp oil.
- Season the beef and brown in batches until well coloured on both sides, making sure you don’t overcrowd.
- Remove each batch and set aside on a plate.
- Add the remaining oil to the pan and lower the heat to medium. Toss in the onions and cook for about 10 mins until softened and golden brown.
- Stir in the flour and cook, stirring, for 1-2 mins.
- Add the beer and stir well to deglaze the pan, scraping up any sticky bits.
- Return the beef to a casserole dish, pour in the stock and add herbs.
- Bring to a simmer then put the lid on, transfer to the oven and cook for 1 to 1½ hrs.
- Add the mushrooms to the casserole, stir well and return to the oven for a further ½ to 1 hr.
- Season to taste and stir in half the chopped parsley. Scatter over the remaining parsley to finish.
- Serve with mash, pasta, fries, rice.
- Serve gravy separately, optional.
Note: Cuts of beef vary enormously and affect texture and cooking time. Choose a cut with fat, not too lean, and don’t worry about a little gristle.
Instant Pot
- Use Saute Option to brown meat, onions, etc.
- DO NOT thicken at this stage.
- Pressure cook on medium for 40 minutes.
- Quick release and add mushrooms.
- Pressure cook 5 minutes with quick release.
- Thicken while warm using SAUTE of needed.
