Mary Berry Beef Casserole (Print Version)
# Ingredients:
→ Main Ingredients
01 -
3 tbsp sunflower oil
02 -
1.5 kg braising beef, diced
03 -
3 large onions, roughly chopped
04 -
6 garlic cloves, crushed
05 -
50 g plain flour
06 -
300 ml white wine
07 -
300 ml beef stock
08 -
3 tbsp Worcestershire sauce
09 -
1 tbsp light muscovado sugar
10 -
500 g chestnut mushrooms, halved
11 -
3 tbsp Dijon mustard
12 -
3 tbsp creamed horseradish sauce
13 -
3–4 tbsp double cream
14 -
Salt and freshly ground black pepper
15 -
1 tbsp chopped parsley, to garnish
# Instructions:
01 -
Heat 2 tablespoons of the sunflower oil in a deep pan over high heat. Cook the beef in batches for 5 minutes until golden brown and sealed. Remove with a slotted spoon and set aside.
02 -
Add the remaining oil to the same pan. Add the onions and garlic, scraping the caramelized bits from the bottom. Fry over medium-high heat for 5 minutes until softened.
03 -
Whisk the flour and 100 ml of white wine in a bowl until smooth, then add the remaining wine and combine thoroughly.
04 -
Return the browned beef to the pan. Add the beef stock and the wine-flour mixture. Bring to a boil, stirring until thickened. Stir in Worcestershire sauce, sugar, and season with salt and pepper. Cover with a lid and simmer on low heat for 2 hours, stirring occasionally.
05 -
After 2 hours, add the mushrooms. Bring back to the boil, cover, and simmer for 30 minutes until the meat is tender.
06 -
In a bowl, mix Dijon mustard, horseradish sauce, and double cream. Stir the mixture into the casserole. Garnish with chopped parsley before serving.
# Notes:
01 -
Serve with mashed potatoes and a green vegetable for a balanced meal.