INTRODUCTION
Mary Berry is a name many people trust when it comes to cooking. She shares her love for home-cooked food through simple yet delicious recipes. One such recipe is Mary Berry Beef Casserole. This hearty dish brings warmth and comfort, especially on chilly days. The beef is tender, flavorful, and full of rich ingredients. With its mix of beef, mushrooms, and a delightful sauce, it makes for a delightful meal any day of the week.
WHY YOU WILL LOVE THIS RECIPE
This beef casserole is a wonderful dish that everyone can enjoy. It is not just tasty but also very easy to make. While it may take some time to cook, most of that time is hands-off. You can prepare the ingredients, start the cooking process, and then relax while it simmers. Plus, the flavors develop beautifully as it cooks, resulting in a gorgeous meal.
The ingredients are simple and easy to find. You probably have most of them in your kitchen already. With every bite, you’ll notice the blend of flavors coming together, elevating the basic ingredients into something truly special. It’s also a great way to use up any leftover veggies you may have lying around. And don’t forget, it’s perfect for family dinners or gatherings with friends.
HOW TO MAKE Mary Berry Beef Casserole
Making Mary Berry Beef Casserole is straightforward. Following the step-by-step instructions will help you create this lovely dish without any fuss.
EQUIPMENT NEEDED
To make this beef casserole, you will need:
- A deep pan or Dutch oven
- A slotted spoon
- A bowl for mixing
- A whisk or fork for mixing ingredients
- Chopping board and knife
Ingredients You’ll Need
- 3 tbsp sunflower oil
- 1.5 kg braising beef, diced
- 3 large onions, roughly chopped
- 6 garlic cloves, crushed
- 50 g plain flour
- 300 ml white wine
- 300 ml beef stock
- 3 tbsp Worcestershire sauce
- 1 tbsp light muscovado sugar
- 500 g 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
STEP-BY-STEP INSTRUCTIONS
- Heat the Oil: Start by heating 2 tablespoons of sunflower oil in a deep pan over high heat.
- Brown the Beef: Cook the diced beef in batches. Let it cook for about 5 minutes until it is golden brown and sealed. Once browned, remove it using a slotted spoon and set it aside.
- Cook the Onions and Garlic: Add the remaining oil to the same pan. Toss in the chopped onions and crushed garlic. Make sure to scrape the caramelized bits from the bottom of the pan. Fry them over medium-high heat for around 5 minutes, until the onions are softened.
- Prepare the Wine Mixture: In a bowl, whisk together the flour and 100 ml of white wine until it’s smooth. Then add the remaining white wine and mix thoroughly.
- Combine Ingredients: Put the browned beef back into the pan. Add in the beef stock along with the wine-flour mixture. Bring everything to a boil. Stir until the mixture thickens.
- Add Seasoning: Now, stir in the Worcestershire sauce, light muscovado sugar, and season everything with salt and freshly ground black pepper. Cover the pan with a lid and let it simmer on low heat for about 2 hours, stirring occasionally.
- Add Mushrooms: After 2 hours, add the halved chestnut mushrooms. Bring it back to a boil. Cover and let it simmer for an additional 30 minutes, or until the meat is tender.
- Mix the Creamy Sauce: In a bowl, mix Dijon mustard, horseradish sauce, and double cream. Stir this creamy mixture into the casserole just before serving.
- Garnish and Serve: Finally, garnish with chopped parsley before serving.
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HOW TO SERVE Mary Berry Beef Casserole
When serving Mary Berry Beef Casserole, consider pairing it with something simple yet delicious. It goes great with mashed potatoes, rice, or crusty bread. These sides soak up the lovely sauce, making every bite more enjoyable. You can also serve it with a green salad to add a fresh touch to the meal.
STORAGE & FREEZING: Mary Berry Beef Casserole
If you have any leftovers, you can store them easily. Let the casserole cool completely before placing it in an airtight container. It can be kept in the fridge for up to three days. When you want to reheat it, just warm it up on the stove over low heat until heated through.
For longer storage, this casserole freezes well. Place cooled portions in freezer-safe containers. It can last up to three months in the freezer. When ready to eat, thaw it overnight in the fridge and reheat on the stove.
SERVING SUGGESTIONS
- Side Dishes: Serve with fluffy mashed potatoes.
- Vegetable Options: Consider a side of steamed green beans or broccoli for added nutrition.
- Breads: Crusty bread perfect for dipping into the rich sauce.
- Salads: A simple green salad for a fresh contrast.
VARIATIONS
Mary Berry Beef Casserole is flexible. Here are some variations you can try:
- Add Vegetables: You can add carrots, celery, or peas for extra flavor and nutrition.
- Different Meats: Instead of beef, try using lamb or chicken for alternative protein options.
- Spices: Add some herbs like thyme or rosemary for an aromatic twist.
- Make it Spicy: For those who enjoy heat, a pinch of chili flakes would give it a nice kick.
FAQs
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Can I use other cuts of beef?
Yes, you can use other cuts like chuck or shin. Just ensure they are suitable for slow cooking. -
Can I make this casserole in advance?
Absolutely! You can prepare it a day ahead and let the flavors develop overnight in the fridge. -
Is it okay to use red wine instead of white?
Yes, red wine can be used for a deeper flavor profile, but it may slightly change the taste of the dish. -
How can I make it gluten-free?
Substitute plain flour with a gluten-free flour blend to make this casserole gluten-free. -
Is it necessary to add cream?
The cream adds richness to the dish, but you can leave it out if you prefer a lighter casserole.
MAKE-AHEAD TIPS FOR Mary Berry Beef Casserole
- Prep Ingredients Early: Chop and prepare all your ingredients the night before, so they are ready to go.
- Slow Cooker Option: You can make this casserole in a slow cooker. Just brown the meat and onions, then transfer everything into the slow cooker with the other ingredients and let it cook for several hours.
- Allow Flavors to Improve: Making the casserole a day in advance can improve the flavors as they meld overnight.
Mary Berry Beef Casserole is a comforting dish perfect for any gathering. With simple ingredients and straightforward steps, anyone can create this wonderful meal. Enjoy preparing and sharing it with friends and family; they are sure to love it!
Mary Berry Beef Casserole
Ingredients
Method
- Heat 2 tablespoons of sunflower oil in a deep pan over high heat.
- Cook the diced beef in batches for about 5 minutes until golden brown and sealed. Use a slotted spoon to remove and set it aside.
- Add the remaining oil to the same pan, then toss in the chopped onions and crushed garlic. Fry over medium-high heat for around 5 minutes until softened.
- In a bowl, whisk together the flour and 100 ml of white wine until smooth, then add the remaining white wine and mix thoroughly.
- Put the browned beef back into the pan. Add the beef stock along with the wine-flour mixture. Bring to a boil and stir until thickened.
- Stir in Worcestershire sauce, light muscovado sugar, and season with salt and pepper. Cover and simmer on low heat for about 2 hours, stirring occasionally.
- After 2 hours, add the halved chestnut mushrooms. Bring back to a boil, cover and simmer for an additional 30 minutes until the meat is tender.
- In a bowl, mix Dijon mustard, horseradish sauce, and double cream. Stir this creamy mixture into the casserole just before serving.
- Garnish with chopped parsley before serving.