Another weekend another beef casserole! Last weeks was an attempt at something slightly different but this time I chose my trusty favourite.
1. Marinade shiitake mushrooms with 1/2 c wine, 1/2 c stock and the garlic.
2. Heat some oil in a heavy based pot on the stove. Brown the beef in two batches then set aside. Brown the onion. Add the celery. Cook until slightly tender. Add the carrots, potatoes, buckwheat, mushroom mixture and remaining wine and stock.
3. Cook in oven at 180 C for one hour.
Stores well it the freezer after cooling. Perfect for putting away in individual sized containers for those dinner or lunch emergencies!
No photos – the battery on my camera went flat 😦