Really meaty casserole Recipe

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20 min


5 hr

Nutrition per portion

Calories 445 kCal 22%
Fat 24g 34%
  -  Saturates 8.5g 43%

Beat the January blues with a big dish of warming comfort food. This casserole uses ox cheek which is delicious slow cooked, it can be brought from your local butchers and some branches of Waitrose.


  • 1kg (2¼lb) ox cheek (usually 3 cheeks) or 1 whole piece of chuck or braising steak
  • 1 rounded tablespoon plain flour
  • Salt and freshly ground black pepper
  • 2 tbsp olive oil
  • 2 red onions, peeled and cut into quarters or if large, 6 wedges
  • 500g (1lb) large Chantenay carrots, trimmed and washed, halved lengthways if fat
  • 100g (3½oz) bacon lardons or 4 streaky bacon rashers
  • 200ml (7fl oz) red wine — a good, full-bodied one
  • About 600ml (1 pint) hot beef stock
  • 1 bay leaf
  • A few sprigs of thyme


  • Set the oven to Gas Mark 2 or 150°C. Trim any fat (but not the white bits) from the ox cheeks or braising steak. Mix the flour and some seasoning on a plate. Use to coat the meat. Heat 1 tbsp of the oil in a frying pan over a high heat. Add the meat and brown it for a few mins on both sides.

  • Put the meat in a casserole dish. Add the onion wedges, carrots and bacon to the pan with more oil and cook for about 5-8 mins until browning.

  • Pour in the wine and then the stock. Add the bay leaf and sprigs of thyme. Put the lid on the casserole and cook for 4-5 hours, to make sure the meat is really tender. Check on it occasionally.

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Top Tip

Serve this casserole with mash mixed with leeks or watercress, if you like.