This Mary Berry Beef Casserole Recipe is inspired by the queen of British home cooking. It is a hearty and warming recipe, which calls for braising steak and root vegetables. It’s a classic, foolproof recipe, ready in about 3 hours.
Mary Berry Beef Casserole Recipe Ingredients
- 900 g (2 lbs) braising steak, cut into 1 inch cubes
- 3 tbsp sunflower oil
- 2 large onions, roughly chopped
- 3 carrots, sliced into thick rounds
- 2 celery sticks, sliced
- 3 tbsp plain flour
- 600 ml (1 pint) beef stock
- 150 ml (1/4 pint) red wine (optional, or use more stock)
- 2 tbsp tomato puree
- 1 tsp dried thyme or 3 fresh thyme sprigs
- 2 bay leaves
- 200 g (7 oz) small button mushrooms
- Salt and freshly ground black pepper
- Fresh parsley, chopped for garnish
How To Make Mary Berry Beef Casserole
- Preheat and prep: Start by preheating your oven to 160 C (325 F). If you have a large ovenproof casserole dish with a tight-fitting lid, that is the best tool for the job as it goes straight from the stove to the oven.
- Brown the beef: Heat half of the oil in your casserole dish over high heat. Pat the beef dry with paper towels—this is the secret to getting a good sear. Brown the beef in batches so you don’t crowd the pan, which would cause the meat to steam instead of fry. Once each batch is dark and caramelized, remove it and set it aside on a plate.
- Sauté the vegetables: Add the remaining oil to the same pan. Toss in the chopped onions, carrots, and celery. Cook them over medium heat for about 5 to 8 minutes. You want the onions to soften and the vegetables to pick up some of the flavorful browned bits left behind by the beef.
- Thicken the base: Sprinkle the plain flour over the vegetables and stir well for about 1 minute. This “cooks out” the raw flour taste and creates a base that will thicken your gravy into a silky, professional sauce as it slow-cooks.
- Deglaze and simmer: Gradually pour in the beef stock and the red wine (if using), stirring constantly to prevent any flour lumps. Add the tomato puree, thyme, and bay leaves. Return the browned beef and any juices from the plate back into the pan. Bring the mixture to a gentle simmer on the stove.
- Slow cook in the oven: Cover the dish with the lid and slide it into the preheated oven. Let it cook undisturbed for about 2 hours. After 2 hours, carefully remove the lid and stir in the button mushrooms. Return the dish to the oven, uncovered this time, for a final 30 to 45 minutes. This allows the sauce to reduce slightly and the mushrooms to become tender.
- Season and serve: Take the dish out of the oven and discard the bay leaves and thyme sprigs. Give the casserole a good stir and taste for seasoning, adding salt and pepper as needed. Sprinkle with fresh parsley and serve while it is piping hot.
Recipe Tips
- How to choose the best meat: Look for “braising steak” or “chuck steak.” These cuts have a bit of connective tissue that breaks down during the long, slow cook, making the meat incredibly tender and flavorful.
- Why browning in batches is vital: If you put all the meat in at once, the temperature of the pan drops and the meat releases its juices. By browning in small batches, you get a deep “fond” (browned bits) on the bottom of the pan which creates a much richer gravy.
- How to make it alcohol-free: If you prefer not to use red wine, simply replace the 150 ml of wine with an equal amount of beef stock and add a teaspoon of Worcestershire sauce for depth.
- What to do if the sauce is too thin: If the casserole is finished but the sauce looks a bit thin, you can mix a teaspoon of cornstarch with a little cold water and stir it into the simmering sauce on the stovetop for a minute.
What To Serve With Mary Berry Beef Casserole?
This Mary Berry Beef Casserole Recipe is a hearty, warming main dish that needs a starchy or fresh pairing! Creamy Mashed Potatoes or a large scoop of Buttery Egg Noodles is the quintessential choice for soaking up every drop of the rich beef gravy. For a balanced meal, a side of Steamed Green Beans or Honey Glazed Carrots adds a lovely vibrant color and crunch that pairs perfectly with the slow-cooked meat! A thick slice of Crusty Bread or a serving of Horseradish Mashed Potatoes pairs wonderfully with the savory, herby notes of the casserole.
How To Store Mary Berry Beef Casserole
- Refrigerate: This casserole actually tastes even better the next day as the flavors have more time to develop. Store leftovers in an airtight container in the fridge for up to 3 days.
- Freeze: This is a fantastic “make-ahead” meal. Freeze the cooled casserole in a freezer-safe container for up to 3 months. Thaw it completely in the fridge before reheating slowly on the stovetop or in a 160 C oven.
Mary Berry Beef Casserole Nutrition Facts
- Calories: 385
- Total Fat: 18g
- Cholesterol: 95mg
- Sodium: 620mg
- Total Carbohydrates: 12g
- Dietary Fiber: 3g
- Protein: 42g
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
Yes! Brown the meat and sauté the veggies on the stove first for the best flavor, then transfer everything to your slow cooker. Cook on low for 7 to 8 hours or on high for 4 to 5 hours.
You can use chestnut mushrooms or large portobello mushrooms cut into chunks. If you don’t like mushrooms at all, you can simply leave them out or add extra carrots.
Tough beef usually means it hasn’t cooked long enough. If the meat is still chewy, put the lid back on and give it another 30 minutes in the oven; the collagen needs time and low heat to fully melt.
Try More Recipes:
- Mary Berry Lamb Casserole Recipe
- Mary Berry Venison Casserole Recipe
- Mary Berry Sausage and Red Pepper Casserole Recipe
Mary Berry Beef Casserole Recipe
Description
This Mary Berry Beef Casserole Recipe is a traditional British comfort dish featuring tender braised beef, root vegetables, and a rich red wine and thyme gravy.
Ingredients
Instructions
- Preheat oven to 160 C. Brown the beef in batches and set aside.
- Sauté onions, carrots, and celery in the pan until softened.
- Stir in the flour and cook for 1 minute.
- Gradually add the stock, wine, and tomato puree while stirring.
- Add the beef back in with herbs and bring to a simmer.
- Cover and bake for 2 hours.
- Add mushrooms and bake uncovered for another 30–45 minutes until tender.
- Season and garnish with parsley before serving.
Notes
- Searing the beef in batches until very dark is the best way to ensure your gravy has a deep, professional flavor and color.
- Using a heavy, cast-iron casserole dish is the secret to maintaining a perfectly steady temperature during the long oven bake.
- The optional splash of red wine provides an authentic bistro-style acidity that balances the richness of the beef fat.
