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Beef Casserole with Mushrooms and Eggplant

Recipe courtesy of Gerry Speirs at Foodness Gracious

Yield: 6 SERVINGS | Prep Time: 20 MINUTES | Cook Time: 2 HOURS | Total Time: 2 hours 20 minutes


  • 6 Tbsp. flour
  • 1 tsp. salt
  • ½ tsp. garlic powder
  • ½ tsp. paprika
  • ½ tsp. onion powder
  • black pepper, a pinch
  • 2 - 2½ lbs. beef chuck roast
  • olive oil
  • 1 onion, diced
  • 8 oz. package oyster or shiitake mushrooms, roughly chopped
  • ½ eggplant, diced (about 3 cups)
  • ¼ cup Holland House® Red Cooking Wine
  • ¾ cup regular red wine
  • 1½ cups beef broth
  • 2 Tbsp. ketchup
  • 3 Tbsp. Worcestershire sauce
  • 2 Tbsp. rosemary, freshly chopped
Shop Ingredients


  1. In a bowl whisk together the first 6 ingredients.
  2. Chop the chuck roast into cubes and toss in the flour mixture.
  3. Heat a large Dutch oven-style pot with some olive oil over medium-high heat and add some of the beef to sear on all sides for a few minutes. You may have to do this in batches. Transfer the meat to a plate.
  4. Using the same pot, add 2 Tbsp. olive oil and the diced onion. Cook for a few minutes and then add the mushrooms and eggplant. Cook until everything is well colored and starting to get soft.
  5. Add Holland House® Red Cooking Wine, red wine, broth, ketchup, Worcestershire, and rosemary and mix well.
  6. Add the meat to the pot, cover with a lid and place in the oven.
  7. Cook for 1½ hours and then check for tender meat. It should be soft when pressed with a fork. Cook for a further 30 minutes with the lid removed.
  8. Check for seasoning and add more if desired.
  9. Serve with roasted or mashed potatoes.