Mary Berry Beef Casserole

This hearty beef casserole from Mary Berry has become my cold-weather comfort staple. The slow-simmered sauce develops incredible depth of flavor, creating a luxurious meal that feels both sophisticated and homey at the same time. The combination of herbs, wine, and cream creates a silky sauce that clings perfectly to each tender chunk of beef.

I first made this casserole for a Sunday gathering during a particularly cold winter, and it immediately became my signature dish that friends and family now request whenever they visit. The way the kitchen fills with its rich aroma while it simmers makes the waiting worthwhile.

Ingredients

• Braising beef: Ensures meltingly tender results after the long cooking process
• Onions and garlic: Form the aromatic foundation that flavors the entire dish
• White wine: Adds acidity and complexity to balance the richness
• Worcestershire sauce: Provides that umami depth that makes the sauce irresistible
• Chestnut mushrooms: Hold their texture better than white button varieties
• Dijon mustard and horseradish: Create a subtle heat in the background
• Double cream: Adds silky luxury to the finished sauce

Step-by-Step Instructions

Brown the Beef:

Heat the oil until it shimmers but doesn’t smoke. Work in batches to avoid overcrowding the pan which would steam rather than brown the meat. A proper sear creates the foundation for the rich flavor we want. Look for a deep golden color on all sides before removing the beef.

Sauté Onions and Garlic:

Add onions to the same pan to capture all those flavorful browned bits from the meat. Cook until they begin to soften and turn translucent around the edges about 5 minutes. Add the garlic only in the final minute to prevent it from burning which would add bitterness.

Create the Wine and Flour Mixture:

Whisking flour with a portion of the wine first prevents lumps from forming in your sauce. This creates a smooth slurry that will thicken your casserole beautifully without any floury taste. Be thorough with your whisking for best results.

Combine Everything for the Long Simmer:

Return the beef to the pan along with all liquids and seasonings. The gentle two hour simmer is where the magic happens. The collagen in the beef breaks down making it fork tender while the sauce reduces and concentrates. Check occasionally to ensure it’s maintaining a gentle bubble not a rapid boil.

Add the Mushrooms:

Adding mushrooms later in the cooking process preserves their texture and prevents them from shrinking too much. The final 30 minute simmer allows them to absorb the flavors of the sauce while still maintaining their shape and substance.

Finish with Creamy Elements:

The final addition of mustard horseradish and cream tempers the richness and adds luxurious mouthfeel. Stir these in gently after removing from heat to prevent curdling. This finishing touch elevates the casserole from rustic to refined.

This casserole reminds me of Sunday dinners at my grandmother’s house. She always said the secret to a good casserole was patience not ingredients. Waiting for those tough beef fibers to surrender into tenderness creates a dish that feels like a warm hug on a cold day.

Perfect Pairings

The richness of this beef casserole calls for sides that can complement without competing. Creamy mashed potatoes make the ideal canvas to capture the flavorful sauce, while a side of buttered green beans or steamed broccoli adds color and a fresh counterpoint to the richness. For a complete meal, consider adding a simple green salad dressed with a light vinaigrette to cut through the richness.

Storage Tips

This casserole actually improves with time as the flavors meld together. For storing leftovers, cool completely before transferring to airtight containers. It will keep in the refrigerator for up to 4 days. When reheating, do so gently over low heat, adding a splash of beef stock if needed to loosen the sauce. If freezing, leave out the cream mixture and add it fresh when reheating for the best texture.

Simple Substitutions

If white wine isn’t your preference, substitute with additional beef stock plus a tablespoon of lemon juice for acidity. Vegetarians can adapt this recipe using portobello mushrooms and vegetable stock for a surprisingly meaty flavor. Short on time? Use a pressure cooker and reduce cooking time to 45 minutes at high pressure while maintaining the same rich flavor development.

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This beef casserole truly delivers a comforting, flavorful meal for any special occasion or just a cozy night in. You’ll savor each bite, and your guests will too.

Frequently Asked Questions

→ How should I prepare the braising beef?

To prepare the beef, dice it into chunks and brown it in a hot pan with oil until golden brown and sealed. Work in batches if necessary.

→ Can I use red wine instead of white wine?

Yes, red wine is an excellent substitute. It adds a robust flavor to the dish, complementing the beef and other ingredients.

→ What can I serve with this beef casserole?

This dish pairs wonderfully with mashed potatoes, crusty bread, or creamy polenta, along with a side of steamed green vegetables.

→ How do I know when the casserole is ready?

The casserole is ready when the beef is tender and easy to pull apart with a fork. This typically takes around 2-3 hours of simmering.

→ Can I make this casserole in advance?

Yes, this dish tastes even better the next day as flavors develop over time. Simply store it in an airtight container in the fridge and reheat before serving.

→ Can I freeze leftovers of this dish?

Absolutely. Let the casserole cool completely before transferring it into freezer-safe containers. It can be stored in the freezer for up to 3 months.