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Mary Berry’s Beef Casserole

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Ingredients

Scale

  • 3 tablespoons sunflower oil

  • 900g (2 lbs) halal stewing or braising beef, cut into cubes (use shoulder or chuck for best results)

  • 2 medium onions, roughly chopped

  • 100g button mushrooms, quartered

  • 1 tablespoon Dijon mustard

  • 2 teaspoons mild curry powder

  • 1 tablespoon soft brown sugar or muscovado sugar

  • 2 tablespoons halal Worcestershire sauce (or pomegranate molasses as a substitute)

  • 25g plain flour

  • 600ml low-sodium halal beef stock

  • 450g Chantenay or regular carrots, halved

  • Salt and freshly ground black pepper, to taste

  • 3 tablespoons chopped fresh parsley, for garnish (optional)

Ingredient Highlights

  • Halal Stewing Beef: The stewing beef is the main protein of this casserole, and using halal-certified beef ensures it fits your dietary needs while maintaining all the flavors.

  • Mustard and Curry Powder: These ingredients provide a delightful warmth and depth to the casserole, giving it a rich, savory taste.

  • Brown Sugar: Adds a touch of sweetness that balances out the spices and savory flavors in the dish.

  • Halal Worcestershire Sauce: A key ingredient for adding umami and depth, ensuring the casserole has that full, rich flavor.

  • Vegetables: Carrots and mushrooms add a perfect balance of sweetness and earthiness to the dish.

Instructions

Prepare the Beef and Vegetables:

  1. Brown the Beef: Heat 2 tablespoons of sunflower oil in a large, flameproof casserole dish over medium-high heat. Add the beef in batches, ensuring it gets a golden-brown sear on all sides. This step builds flavor and helps retain the juiciness of the meat. Remove the beef with a slotted spoon and set aside.

  2. Sauté the Onions and Mushrooms: In the same casserole dish, add the remaining tablespoon of oil. Stir in the onions and cook for 4–5 minutes until softened. Add the mushrooms and cook for another 4 minutes until golden and tender.

Create the Flavor Base:

  1. Add the Seasonings: Stir in the mustard, curry powder, brown sugar, and Worcestershire sauce. Mix well to combine, allowing the sugar to melt and the spices to release their flavors. This step adds a complex depth to the dish.

  2. Add the Flour: Sprinkle in the flour and stir it into the vegetable and spice mixture. Cook for 1–2 minutes, allowing the flour to thicken the sauce and eliminate any raw flour taste.

Build the Casserole:

  1. Add the Stock: Gradually pour in the beef stock while stirring to prevent lumps. Scrape up any browned bits from the bottom of the pan to incorporate into the sauce. Season with salt and freshly ground black pepper to taste.

  2. Return the Beef: Add the browned beef back into the casserole dish, ensuring it’s fully submerged in the liquid.

Slow Cook:

  1. Simmer in the Oven: Cover the casserole with a lid and place it in a preheated oven at 160°C (140°C fan) / 325°F / Gas Mark 3. Allow the dish to cook for 1 hour 30 minutes.

  2. Add the Carrots: After 90 minutes, stir in the halved carrots. Cover the casserole again and return it to the oven. Let it cook for an additional 45 minutes to 1 hour, until the beef is tender and the carrots are cooked through.

Optional Dumplings:

If you like, you can add dumplings for extra comfort. Here’s how:

  1. Make the Dumplings: Combine 175g self-raising flour, 75g vegetable suet, 3–4 tablespoons horseradish sauce, and chopped parsley. Gradually add cold water until the dough comes together.

  2. Shape the Dumplings: Shape the dough into small walnut-sized balls. Once the casserole has been cooking for 1 hour 30 minutes, remove it from the oven and carefully place the dumplings on top of the casserole.

  3. Cook the Dumplings: Cover and return the casserole to the oven for an additional 30 minutes, or until the dumplings are puffed up and cooked through.

Nutrition

Find it online: https://lessistastier.com/mary-berrys-beef-casserole/