Beef casserole recipe

Rich, warming and always a favourite

General info

Serves: 4
Preparation Time: 5:30


  • 1,6kg stewing steak, cut into chunks
  • 3tbsp seasoned flour
  • 3tbsp olive oil
  • 15 small onions, peeled
  • 1 onion, finely chopped
  • 3 large carrots, roughly chopped
  • 3 garlic cloves, crushed
  • 1tsp sweet paprika
  • 500ml red wine
  • ¼ bunch fresh thyme
  • 2tbsp tomato purée
  • 600ml fresh beef stock
  • 15g dried porcini mushrooms, soaked in hot water for 10 minutes, strained and roughly chopped, reserving the soaking water


  1. Toss the meat in the flour. Heat the oil in a large casserole, then brown the meat in batches. Remove and set aside. In the same pan (wash if any meat has burnt onto it), brown the onions, then set aside.
  2. Reduce the heat to medium, cook the onion and carrots until softened, then add the garlic and paprika, and cook for a further 2 minutes. Add the remaining ingredients (if you use wine, note the alcohol will cook away), and strain in the porcini soaking liquid through a tea strainer. Bring to the boil, then reduce to a simmer and return the meat to the pan. Leave for 5 hours, or until the meat is very tender.
  3. Forty-five minutes before the cooking time is up, add the browned onions. Serve with mashed potato – we stirred in 4tbsp chopped flat-leaf parsley.

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