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Rich beef and mushroom casserole

Serves: 4 people
Prep time:



  • 1 tbsp oil
  • 500g diced beef
  • 1 onion, diced
  • 2 cloves garlic, crushed
  • 250g mushrooms, sliced
  • 2 large carrots, diced
  • 1 tsp dried mixed herbs
  • 4 tbsp tomato paste
  • 500ml Campbell’s Real Stock - Beef
  • 2 tsp cornflour


  1. Heat oil in a saucepan over high heat. Cook beef, in batches, until browned. Remove and set aside.
  2. Add onion and garlic, cook for 2 minutes. Add mushrooms and beef to pan. Cook for 3 minutes until mushrooms have softened.
  3. Add carrots, herbs, tomato paste and 375ml (1 ½ cups) Campbell's Real Stock. Bring to the boil, stirring. Reduce heat and cook for 35 mins, stirring occasionally.
  4. In a jug or bowl, combine remaining ½ cup stock with cornflour until smooth. Stir into beef mixture. Bring to the boil, stirring constantly. Cook for 5 minutes, stirring occasionally, until sauce has thickened. Serve with mash and steamed green beans.