Beef Casserole


Winter Warmer Beef Casserole

Prep Time ~20 mins Cooking Time ~2 hours
Approx Cost ~£? Difficulty ~Easy
Freeze ~Yes Serves ~6

Tip ~


2 tablespoons sunflower oil

900g / 2lb braising steak, cut into 1 inch cubes

2 cloves garlic, crushed

2 small leeks, thinly sliced

225g / 8oz button mushrooms, quartered

1 yellow pepper, deseeded and thinly sliced

2 tablespoons plain flour

1 teaspoon mild chilli powder

150ml / 5floz red wine

1 x 400g chopped tomatoes

1tablespoon Worcestershire sauce

1 tablespoon redcurrant jelly

1 x 400g can red kidney beans, drained and rinsed

Salt and pepper

2 tablespoons horseradish sauce

You will need: a flameproof casserole dish


  • Heat 1 tablespoon of the oil in a large flameproof casserole and fry the meat until sealed and golden brown (you may need to do this in batches).
  • Add the remaining oil, along with the garlic, leeks, mushrooms and pepper and fry over a high heat for a few minutes.
  • Sprinkle in the flour and chilli powder, then stir in the wine, tomatoes, Worcestershire sauce, redcurrant jelly and kidney beans and bring to the boil.
  • Season with salt and pepper and simmer over a low heat for about 1 ½ - 2 hours until the meat is tender.
  • Serve with a dollop of horseradish sauce on top of each portion.