prep: 10mins
cook: 2h
serves: 8


  • 200g Bulla Crème Fraîche
  • 2 Tbsp olive oil
  • 1.5 kg topside beef, cubed
  • 3 Tbsp plain flour
  • salt and pepper, to taste
  • 1 Tbsp olive oil, for frying
  • 6 shallots, finely sliced
  • 2 cloves garlic, finely chopped
  • 2 Tbsp fresh thyme, chopped
  • 1 cup beef stock
  • 1 Tbsp brandy
  • 2 Tbsp butter
  • 400g mixed mushrooms, halved
  • additional Bulla Crème Fraîche, to serve
  • cracked black pepper, to taste

Slow Cooked Creamy Beef and Mushroom Casserole


  1. Preheat oven to 150°C.
  2. Place the flour, salt and pepper in a plastic bag and add the beef to the bag and shake to coat well.
  3. Heat olive oil in a large pan over a high heat and brown beef well. You may need to do this in 3 batches. Remove and set aside.
  4. Add the oil, shallots, garlic and thyme to the pan sauté 3-4 minutes.
  5. Return the beef to the pan and stir in the remaining oil and brandy. Add the beef stock and bring to boil. Cover casserole and place into the oven for 1 1/2 hours.
  6. Heat butter in a shallow pan 2 minutes. Add mushrooms to the pan and sauté 3-4 minutes.
  7. Season with black pepper and stir in Bulla Crème Fraîche until creamy and smooth.
  8. Remove beef from the oven and stir in mushrooms. Continue to cook for a further 30 minutes.
  9. Serve hot with a dollop of Bulla Crème Fraîche.