For an extra indulgent family casserole, try this rich and spicy beef casserole from Mary Berry. Dijon mustard, curry paste and chunks of steak make it wonderfully warming
- 1 tbsp sunflower oil
- 900g (2lb) chuck steak, cut into 2cm (3⁄4in) cubes
- 2 large onions, chopped
- 100g (31⁄2oz) button mushrooms, cut into quarters
- 1 tbsp Dijon mustard
- 2 tsp medium curry powder
- 1 tbsp muscovado sugar
- 2 tbsp Worcestershire sauce
- 25g (scant 1oz) plain flour
- 600ml (1 pint) beef stock or
- 2 beef stock cubes dissolved in 600ml (1 pint) water
- Salt and freshly ground black pepper
- 450g (1lb) Chantenay carrots
- Freshly chopped parsley, to garnish (optional)
Preheat the oven to 160˚C/325˚F/Gas Mark 3. Meanwhile, heat the oil in a large nonstick frying pan or casserole, add the cubes of meat, and fry quickly until golden brown all over. Remove with a slotted spoon and drain on kitchen paper. You may need to do this in batches.
Add the onions and mushrooms to the pan and fry over a high heat, stirring occasionally, for 3 minutes or until starting to soften.
Put the mustard, curry powder, sugar, Worcestershire sauce, and flour into a bowl and add 75ml (21⁄2fl oz) of the stock. Whisk by hand until smooth.
Add the remaining stock to the pan and bring to the boil. Spoon about half the hot stock into the mustard mixture and whisk by hand to give a smooth paste. Pour the mixture back into the pan, whisking over a high heat until thickened.
Season with salt and freshly ground black pepper, then return the meat to the pan. Bring to the boil, cover with a lid, and transfer to the oven for 2 – 2 1⁄2 hours or until the meat is tender.
While the meat is cooking, cook the carrots in boiling salted water for a few minutes or until just tender. Drain and refresh in cold water.
To serve, bring the casserole to the boil on the hob. Add the carrots, check the seasoning, and boil for a few minutes or until the carrots are hot. Sprinkle with parsley, if using, and serve.
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The dish can be made up to the end of step 5 up to 2 days ahead. Freeze without the carrots for up to 2 months.