Mary Berry's Flavorful Beef Casserole (Print version)
A rich, slow-cooked beef casserole with tender steak, mushrooms, carrots, mustard, curry powder, and a deep savory gravy.
# Ingredients:
For the beef
01 -
2 lb (900 g) chuck steak or braising steak, cut into 3/4-inch (2 cm) cubes
02 -
1 teaspoon kosher salt, plus more to taste
03 -
1/2 teaspoon freshly ground black pepper
04 -
1 tablespoon sunflower oil or neutral cooking oil
For the gravy
05 -
2 large onions, chopped
06 -
3 1/2 oz (100 g) button mushrooms, quartered
07 -
1 tablespoon Dijon mustard
08 -
2 teaspoons medium curry powder
09 -
1 tablespoon light brown sugar or muscovado sugar
10 -
2 tablespoons Worcestershire sauce
11 -
3 tablespoons (25 g) plain all-purpose flour
12 -
2 1/2 cups (600 ml) beef stock
To finish
13 -
1 lb (450 g) small carrots or Chantenay carrots, trimmed
14 -
2 tablespoons chopped fresh parsley, optional
# Instructions:
01 -
Heat the oven to 325°F (160°C). Season the beef with salt and pepper while the oven heats.
02 -
Heat the oil in a large flameproof casserole or Dutch oven over medium-high heat. Brown the beef in batches until well colored on all sides, then transfer it to a plate.
03 -
Add the onions and mushrooms to the same pot. Cook for 3-4 minutes, stirring now and then, until they start to soften and pick up the browned bits.
04 -
In a bowl, whisk the Dijon mustard, curry powder, brown sugar, Worcestershire sauce, flour, and about 1/3 cup (75 ml) of the beef stock until smooth.
05 -
Pour the remaining stock into the pot and bring it to a simmer. Whisk in the mustard mixture and cook for 1-2 minutes until the sauce thickens lightly.
06 -
Return the beef and any resting juices to the pot. Cover and transfer to the oven for 2 to 2 1/2 hours, until the beef is tender when pierced with a fork.
07 -
While the beef finishes cooking, simmer the carrots in salted water for 5-7 minutes until just tender. Drain and cool under cold water.
08 -
Bring the casserole back to a gentle simmer on the hob. Stir in the carrots and heat for a few minutes. Taste for seasoning, scatter with parsley if using, and serve hot.
# Good to know:
01 -
Best served with mashed potatoes, rice, buttered noodles, or crusty bread.
02 -
The beef and gravy can be made up to 2 days ahead.
03 -
Freeze without the carrots for up to 2 months.