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Mary Berry Beef Casserole

This hearty beef casserole combines tender cuts of beef with mushrooms in a rich sauce, perfect for family dinners or gatherings.
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Prep Time 30 minutes
Cook Time 2 hours
Total Time 2 hours 30 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: British
Calories: 640
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 3 tbsp sunflower oil
  • 1.5 kg braising beef, diced
  • 3 large onions, roughly chopped
  • 6 cloves garlic, crushed
  • 50 g plain flour
  • 300 ml white wine divided
  • 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 to taste
  • 1 tbsp chopped parsley, to garnish

Method
 

Preparation
  1. Heat 2 tablespoons of sunflower oil in a deep pan over high heat.
  2. 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.
  3. 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.
  4. In a bowl, whisk together the flour and 100 ml of white wine until smooth, then add the remaining white wine and mix thoroughly.
Cooking
  1. 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.
  2. 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.
  3. 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.
  4. In a bowl, mix Dijon mustard, horseradish sauce, and double cream. Stir this creamy mixture into the casserole just before serving.
  5. Garnish with chopped parsley before serving.

Notes

This casserole pairs well with mashed potatoes, rice, or crusty bread. Leftovers can be stored in the fridge for up to three days or frozen for up to three months.