Mary Berry’s hot mustard spiced beef casserole Recipe

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serves:

6

Total Time:

03:10

Prep:

00:20

Cooking:

02:50

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

Ingredients

  • 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)

Method

  • 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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Top Tip

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.