's hearty dish with horseradish and mustard is simply divine when cooked as instructed by the iconic chef.
Served with and , it's the perfect meal to nourish your body from the inside out.
Taking less then half hour to prepare, and simple to make, the can be one of your favourite winter warming meals.
Best made in bulk, Mary Berry revealed the quality of ingredients needed to make enough for six people.
Just because there are fewer than six people in the household, doesn't mean the meal will go to waste - the leftover casserole is perfect for another day.
Beef casserole
- Serves: six people
Ingredients
- Three tbsp sunflower oil
- 1.5kg braising steak, diced
- Three large onions, roughly chopped
- Six garlic cloves, crushed or finely chopped
- 300ml beef stock
- 50g plain flour
- 300ml dry white wine
- Three tbsp Worcestershire sauce
- One tbsp light muscovado sugar
- Salt and freshly ground black pepper
- 500g chestnut mushrooms, halved
- Three tbsp Dijon mustard
- Three tbsp creamed horseradish sauce
- Three to four tbsp double cream (optional)
Heat two tablespoons of the oil in a deep, heavy-based, flameproof, lidded casserole over a high heat.
Add the beef, in batches if necessary, and fry for four to five minutes, or until browned all over. Remove the meat from the casserole using a slotted spoon and set aside.
Heat the remaining oil in the pan, add the onions and garlic and fry, stirring well, for four to five minutes, or until softened, scraping up any browned bits from the bottom of the casserole using a wooden spoon. Stir in the beef stock.
In a large bowl, whisk the flour with a little of the wine until smooth, then gradually pour in the remaining wine, whisking until combined to a smooth batter with the consistency of double cream.
Return the browned beef to the casserole, then pour over the wine and flour mixture. Bring to the boil, stirring until thickened, then add the Worcestershire sauce and sugar and season, to taste, with salt and black pepper.
Cover the casserole with the lid, reduce the heat until the mixture is simmering, and simmer very gently for two hours, stirring from time to time.
After two hours, add the mushrooms, return the mixture to the boil, then cover again, reduce the heat until the mixture is simmering, and simmer for a further half hour, or until the meat is tender.
Mix the mustard, horseradish and double cream (if using) in a bowl until well combined. Just before serving, stir it into the beef casserole. Serve with mashed potatoes and steamed vegetables.
