Mary Berry Beef Casserole Recipes

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MARY BERRY'S BEEF STEW



Mary Berry's beef stew image

Mary Berry's warming beef stew flavoured with ginger, paprika and horseradish. It's lovely with dauphinoise potatoes and green vegetables. For this recipe you will need a 2 litre/3½ pint shallow ovenproof and flameproof dish or pan.

Provided by Mary Berry

Categories     Main course

Yield Serves 6

Number Of Ingredients 13

1 tbsp sunflower oil
750g/1lb 10oz braising steak, cut into 2cm/¾in cubes
25g/1oz butter
2 small leeks, trimmed and finely sliced
1 tsp ground ginger
2 tsp paprika
40g/1½oz plain flour
425ml/¾ pint good-quality beef stock, hot
2 tbsp Worcestershire sauce
1 small celeriac, peeled and cubed into 2cm/¾in pieces
2 heaped tbsp hot horseradish cream
salt and freshly ground black pepper
chopped fresh parsley, to garnish

Steps:

  • Heat the oil in a large ovenproof pan and fry the meat over high heat until browned all over. Remove with a slotted spoon and set aside.
  • Preheat the oven to 160C/140C Fan/Gas 3.
  • Add the butter and leeks to the unwashed pan, and fry for a few minutes. Sprinkle in the ginger, paprika and flour, stir and cook for a minute. Stir in the stock and bring to the boil, stirring until thickened. Add Worcestershire sauce and season with salt and pepper. Return the meat to the pan, bring to the boil, cover with a lid and simmer for a few minutes.
  • Transfer to the oven and cook for about 1¾-2 hours. After this time, stir in the celeriac, bring back to the boil for a few minutes then return to the oven for about 30 minutes, until the meat and celeriac are tender.
  • Stir in the horseradish cream, sprinkle with parsley and serve at once.

BEEF AND LEEK CASSEROLE



Beef and Leek Casserole image

Make and share this Beef and Leek Casserole recipe from Food.com.

Provided by Pietro

Categories     Meat

Time 1h45m

Yield 4 serving(s)

Number Of Ingredients 12

1 leek
500 g of quality stewing beef
1 cup dry red wine
1 carrot
1 yellow onion
bay leaf
plain flour
1 teaspoon thyme
sea salt
ground black peppercorns
1 beef stock cube
olive oil

Steps:

  • Top and tail leek so that you have the white stalk only.
  • Slice leek lengthwise and then chop into 1 inch segments.
  • Chop carrot into bite size segments.
  • Chop onion.
  • Place flour and seasoning into a bag.
  • Place beef into the bag and shake so that beef is coated with flour and seasoning.
  • In a heavy base frypan, place 1 or 2 tablespoons of oil.
  • On low heat brown beef, remove and place into a casserole.
  • Add a little more oil and stir fry leek, onion and carrot for 2 minutes.
  • Remove and add to casserole.
  • Place the red wine and the stock cube in the frypan and simmer until wine is reduced to half.
  • Add to casserole.
  • Add thyme and 2 bayleaf.
  • Place in a moderate oven and cook slowly for about 90 minutes.
  • Place a lid on the casserole to obtain best results.
  • Serve with mashed potato,steamed french beans with an oil and garlic dressing and steamed button squash or baby zucchini.

Nutrition Facts : Calories 397.4, Fat 24.3, SaturatedFat 9.8, Cholesterol 83.9, Sodium 241, Carbohydrate 9.2, Fiber 1.2, Sugar 3.2, Protein 23.7

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