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Roasted garlic, mushroom and beef braise

  • 25 minutes
  • 3 hours
  • 6-8
Roasted garlic, mushroom and beef braise

A delicious family basic.


  • 2 bulbs garlic, roasted
  • 1 kilogram lean beef for casseroling
  • 3 tablespoons seasoned flour
  • 4 rashers rindless bacon, diced
  • 2 onions, peeled and diced
  • 250 grams flat mushrooms, sliced
  • ½ teaspoon each dried thyme and sage (or ½ teaspoon dried mixed herbs)
  • 1 cup beef stock


  1. Preheat the oven to 140ºC. Roast the garlic if it has not already been done. Wrap the bulbs in foil and bake in the oven for 1 hour or until a skewer can easily be inserted.
  2. Cut the beef into 2-3cm pieces and toss with the seasoned flour. Brown the beef in a dash of oil in a hot frying pan - this is best done in several batches to avoid the ingredients stewing rather than browning. Transfer to a casserole.
  3. Cut the garlic bulbs in half horizontally and squeeze the pulp into the casserole. Add the bacon, onion, mushrooms, thyme and sage. Pour in the beef stock, stir to mix evenly and cover.
  4. Cook in the preheated oven for about 3 hours or until the meat is tender. Serve over mashed potatoes with seasonal vegetables.

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