Mary Berry’s Beef Casserole is made with braising beef, onions, garlic, white wine, beef stock, Worcestershire sauce, light muscovado sugar, chestnut mushrooms, Dijon mustard, creamed horseradish sauce, and double cream. This hearty Beef Casserole recipe creates a delicious dinner that takes about 3 hours to prepare and can serve up to 6 people.
Ingredients Needed
- 3 tbsp sunflower oil
- 1.5 kg (3 lb) braising beef, diced
- 3 large onions, roughly chopped
- 6 garlic cloves, crushed
- 50 g (2 oz) plain flour
- 300 ml (10 fl oz) white wine
- 300 ml (10 fl oz) beef stock
- 3 tbsp Worcestershire sauce
- 1 tbsp light muscovado sugar
- 500 g (1 lb 2 oz) chestnut mushrooms, halved
- 3 tbsp Dijon mustard
- 3 tbsp creamed horseradish sauce
- 3–4 tbsp double cream
- Salt and freshly ground black pepper
- 1 tbsp chopped parsley, to garnish
How To Make Beef Casserole
- Brown the Beef: Heat 2 tablespoons of the oil in a deep frying pan, large sauté pan, or flameproof casserole dish over high heat. Cook the beef for about 5 minutes or until golden brown and sealed. You may need to do this in batches. Remove the meat using a slotted spoon and set aside.
- Sauté Onions and Garlic: Add the remaining oil to the pan. Tip in the onions and garlic, stirring well and scraping in the caramelized bits from the bottom of the pan. Fry over medium-high heat for 5 minutes to soften the onions.
- Prepare the Wine and Flour Mixture: Measure the flour and 100 ml (3½ fl oz) of the wine into a bowl and whisk until smooth. Pour in the remaining wine and stir to combine.
- Combine Ingredients: Return the browned beef to the pan, pour in the beef stock, then add the wine and flour mixture. Bring to the boil, stirring until thickened. Add the Worcestershire sauce and sugar, and season with salt and pepper. Bring back to the boil, cover with a lid, and simmer over low heat for 2 hours, stirring occasionally.
- Add Mushrooms: After 2 hours, add the mushrooms, bring back to the boil, cover, and simmer for a further 30 minutes until the meat is tender.
- Finish the Casserole: In a bowl, mix the mustard, horseradish, and double cream, then stir into the casserole. Garnish with chopped parsley before serving.
- Serving Suggestion: Serve with mashed potatoes and a green vegetable.
Recipe Tips
- Choose the Right Cut of Meat: Use good-quality braising beef, such as chuck or brisket, for the best flavor and tenderness.
- Sear the Meat Properly: Make sure to brown the beef in batches to avoid steaming it. This step adds depth and richness to the casserole.
- Use Fresh Ingredients: Fresh onions and garlic enhance the flavor of the dish. Fresh mushrooms also give better texture compared to canned ones.
- Don’t Rush the Cooking Time: Allow the casserole to simmer for the full 2 hours. This slow cooking breaks down the meat fibers, making it tender and flavorful.
- Adjust Seasoning Before Serving: Taste the casserole before serving and adjust the salt and pepper as needed to enhance the overall flavor.
How To Store And Reheat Leftovers?
- Refrigerate: First, let the leftover Beef Casserole cool until it reaches room temperature. Then, transfer it to an airtight container. It can be stored in the fridge for up to 3 days.
- Freeze: To freeze, place the cooled Beef Casserole in an airtight container or freezer bag. It can be frozen for up to 3 months. When ready to use, thaw the casserole in the fridge overnight before reheating.
- Reheat: Preheat the oven to 180°C (350°F). Place the leftover Beef Casserole in an oven-safe dish and cover it with foil. Heat for about 20-25 minutes, or until it is warmed through.
Nutrition Facts
Serving Size: 1 of 6 servings
- Calories: 823
- Total Fat: 74g
- Saturated Fat: 30g
- Cholesterol: 160mg
- Sodium: 796mg
- Potassium: 595mg
- Total Carbohydrate: 1g
- Dietary Fiber: 0.1g
- Sugars: 0.02g
- Protein: 36g
Try More Mary Berry Recipes:
- Mary Berry Leek And Potato Gratin
- Mary Berry Chicken Pasta Bake
- Mary Berry Green Salad
- Mary Berry Cumberland Sauce
Mary Berry Beef Casserole
Description
Mary Berry’s Beef Casserole is made with braising beef, onions, garlic, white wine, beef stock, Worcestershire sauce, light muscovado sugar, chestnut mushrooms, Dijon mustard, creamed horseradish sauce, and double cream. This hearty Beef Casserole recipe creates a delicious dinner that takes about 3 hours to prepare and can serve up to 6 people.
Ingredients
Instructions
- Brown the Beef: Heat 2 tablespoons of the oil in a deep frying pan, large sauté pan, or flameproof casserole dish over high heat. Cook the beef for about 5 minutes or until golden brown and sealed. You may need to do this in batches. Remove the meat using a slotted spoon and set aside.
- Sauté Onions and Garlic: Add the remaining oil to the pan. Tip in the onions and garlic, stirring well and scraping in the caramelized bits from the bottom of the pan. Fry over medium-high heat for 5 minutes to soften the onions.
- Prepare the Wine and Flour Mixture: Measure the flour and 100 ml (3½ fl oz) of the wine into a bowl and whisk until smooth. Pour in the remaining wine and stir to combine.
- Combine Ingredients: Return the browned beef to the pan, pour in the beef stock, then add the wine and flour mixture. Bring to the boil, stirring until thickened. Add the Worcestershire sauce and sugar, and season with salt and pepper. Bring back to the boil, cover with a lid, and simmer over low heat for 2 hours, stirring occasionally.
- Add Mushrooms: After 2 hours, add the mushrooms, bring back to the boil, cover, and simmer for a further 30 minutes until the meat is tender.
- Finish the Casserole: In a bowl, mix the mustard, horseradish, and double cream, then stir into the casserole. Garnish with chopped parsley before serving.
- Serving Suggestion: Serve with mashed potatoes and a green vegetable.
Notes
- Choose the Right Cut of Meat: Use good-quality braising beef, such as chuck or brisket, for the best flavor and tenderness.
- Sear the Meat Properly: Make sure to brown the beef in batches to avoid steaming it. This step adds depth and richness to the casserole.
- Use Fresh Ingredients: Fresh onions and garlic enhance the flavor of the dish. Fresh mushrooms also give better texture compared to canned ones.
- Don’t Rush the Cooking Time: Allow the casserole to simmer for the full 2 hours. This slow cooking breaks down the meat fibers, making it tender and flavorful.
- Adjust Seasoning Before Serving: Taste the casserole before serving and adjust the salt and pepper as needed to enhance the overall flavor.
Mary Berry Beef Casserole