Description
Mary Berry’s classic beef casserole delivers rich, hearty comfort straight from British kitchens. Slow-cooked beef, tender vegetables, and robust herbs create a warming meal perfect for family dinners.
Ingredients
Scale
Main Ingredients:
- 1.5 kg (3.3 lbs) braising beef, diced
- 3 large onions, roughly chopped
- 500 g (1.1 lbs) chestnut mushrooms, halved
- 6 garlic cloves, crushed
Liquid and Seasoning Ingredients:
- 300 ml (10.1 fl oz) white wine
- 300 ml (10.1 fl oz) beef stock
- 3 tablespoons Worcestershire sauce
- 3 tablespoons Dijon mustard
- 3 tablespoons creamed horseradish sauce
- 34 tablespoons (2.125 cups) double cream
- 1 tablespoon light muscovado sugar
- Salt and freshly ground black pepper
Cooking Ingredients:
- 3 tablespoons sunflower oil
- 50 g (1.8 oz) plain flour
- 1 tablespoon chopped parsley, to garnish
Instructions
- Prepare a deep pan and heat sunflower oil over high temperature. Brown the beef in multiple batches for approximately 5 minutes until achieving a golden exterior, ensuring each piece is sealed and caramelized. Transfer browned meat to a separate plate.
- Using the identical pan, reduce heat to medium-high and sauté onions and garlic. Scrape residual caramelized fragments from pan bottom, cooking vegetables until they turn translucent and soft, approximately 5 minutes.
- Create a smooth wine-flour mixture by whisking white wine with flour in a separate bowl. Ensure no lumps remain and thoroughly incorporate remaining wine.
- Reintroduce browned beef into the pan. Pour beef stock and wine-flour mixture, bringing contents to a boil while continuously stirring until sauce thickens. Incorporate Worcestershire sauce, sugar, salt, and pepper. Reduce heat, cover, and simmer for 2 hours, occasionally stirring to prevent sticking.
- After 2 hours, introduce mushrooms into the casserole. Return mixture to boiling point, then reduce heat, cover, and continue simmering for an additional 30 minutes until meat becomes exceptionally tender.
- Prepare a complementary cream sauce by blending Dijon mustard, horseradish sauce, and double cream in a separate bowl. Gently fold this mixture into the casserole, creating a rich, creamy texture. Garnish with freshly chopped parsley before serving.
Notes
- Meat Selection Choose well-marbled beef chuck or braising steak for maximum tenderness and rich flavor, which breaks down beautifully during slow cooking.
- Browning Technique Pat beef dry before searing to ensure a perfect golden-brown crust, developing deep caramelized flavors that enhance the overall dish’s complexity.
- Wine Substitution Replace white wine with beef broth or apple cider for a non-alcoholic version that maintains the recipe’s depth and richness.
- Low and Slow Cooking Maintain a gentle, consistent low temperature during simmering to guarantee melt-in-your-mouth beef and prevent tough, chewy meat texture.
- Prep Time: 15 minutes
- Cook Time: 2 hours 30 minutes
- Category: Dinner
- Method: Slow Cooking
- Cuisine: British
Nutrition
- Serving Size: 6
- Calories: 550
- Sugar: 3 g
- Sodium: 800 mg
- Fat: 30 g
- Saturated Fat: 12 g
- Unsaturated Fat: 16 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 2 g
- Protein: 45 g
- Cholesterol: 120 mg