Slow Fired Beef & Mushroom Casserole

Slow Fired Beef & Mushroom Casserole

Prep time: 15 min | Cook Time: 60 min | Serves 6

Our take on the classic beef bourguignon. Juicy wood-fired beef and mushroom casserole cooked in your EngelElzen pan with the added love of our Engel Fire.


  • 500g Rump Steak

  •  2 tsp sunflower oil

  • 100g streaky bacon, roughly chopped

  • 4 flat mushrooms, halved

  • 12 baby onions, peeled and cut in half

  • 2 carrots, peeled and chopped

  • 2 cups red wine

  • 1 cube beef stock

  • 1 tsbp flour

  • 1 handful fresh thyme

  • 1 cup parsley

  • Parmesan

  • Sea salt & cracked pepper


Serve with

  • Mashed potatoes
  • Green beans


    Preheat your Engel Fire to 180 degrees Celsius.

    Cut beef into large cubes and sear in a pre-heated EngelElzen pan (with a lid). Remove meat, set aside and sprinkle over the flour.

    Carefully drain any hot meat oil away and add a little more fresh oil to saute the onions, followed by the bacon, mushrooms and carrots.

    Cook for another couple of minutes before adding the red wine, stock cube, thyme and finally the beef back in.

    Bring to the boil on your Engel Fire (or on a stovetop). Cover with another EngelElzen pan or steel lid and place onto the grill of your Engel Fire.

    Life the grill up to the highest settings and pull your fire forward. Close the doors and shut the flue down to almost closed, leaving it a touch open. Cook for 30 minutes then remove lid and continue to cook for another 30 minutes. Check the meat after this time.

    Garnish with freshly chopped parsley and grated parmesan. Serve Beef & Mushroom casserole over mashed potato with green beans on the side.

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