## Mary Berry’s Beef Casserole: A Hearty and Delicious Winter Comfort Food
When the weather turns chilly, there’s nothing quite as comforting as a steaming bowl of Mary Berry’s beef casserole. This iconic dish is a symphony of flavors, featuring tender braised beef, a rich and savory sauce, and the perfect blend of herbs and spices. It’s a true testament to the power of simple ingredients and meticulous preparation, resulting in a culinary masterpiece that will leave you wanting more.
A Culinary Masterpiece in the Making
This isn’t just any ordinary beef casserole. Mary Berry’s recipe is a testament to her culinary expertise, offering a step-by-step guide to achieve perfection. With the right ingredients, the right technique, and a bit of patience, you can replicate this culinary magic in your own kitchen. The key lies in the slow braising process, which allows the beef to become incredibly tender and the flavors to meld beautifully. The result is a dish that’s both hearty and incredibly flavorful.
A Symphony of Flavors
The beef casserole’s flavor profile is truly exceptional. The rich beef stock is the foundation, providing a deep savory base. The addition of dry white wine adds a touch of brightness, while the Worcestershire sauce and muscovado sugar lend a hint of complexity. The combination of Dijon mustard and horseradish adds a piquant kick, perfectly balancing the sweetness and savory notes. The final touch is the creamy double cream, which adds a velvety smoothness to the overall flavor experience.
Beyond the Basics
While the recipe itself is relatively straightforward, there are a few tips and tricks that can elevate your beef casserole to new heights. Mary Berry recommends using a deep, heavy-based casserole dish with a lid, ensuring even heat distribution and preventing the sauce from evaporating. She also emphasizes the importance of browning the beef properly, creating a beautiful crust and intensifying the flavor. Don’t forget to scrape the bottom of the casserole to release any browned bits, adding a depth of flavor to the sauce.
A Meal for All Seasons
Mary Berry’s beef casserole is a versatile dish that can be enjoyed year-round. It’s perfect for a cozy winter evening, but it can also be served during the warmer months. The leftovers are equally delicious, making it ideal for meal prepping or a quick and easy dinner on a busy weeknight. Simply reheat the casserole and serve with mashed potatoes and steamed green vegetables for a complete and satisfying meal.
Ingredients
This recipe serves six people and is perfect for a family gathering or a dinner party. You’ll need the following ingredients:
* 3 tbsp sunflower oil
* 1.5kg braising steak, diced
* 3 large onions, roughly chopped
* 6 garlic cloves, crushed or finely chopped
* 300ml beef stock
* 50g plain flour
* 300ml dry white wine
* 3 tbsp Worcestershire sauce
* 1 tbsp light muscovado sugar
* Salt and freshly ground black pepper
* 500g chestnut mushrooms, halved
* 3 tbsp Dijon mustard
* 3 tbsp creamed horseradish sauce
* 3 to 4 tbsp double cream (optional)
Method
1. Heat two tablespoons of the sunflower oil in a deep, heavy-based, flameproof, lidded casserole over a high heat.
2. Add the beef, in batches if necessary, and fry for four to five minutes, or until browned all over.
3. Remove the meat from the casserole using a slotted spoon and set aside.
4. Heat the remaining oil in the pan, add the onions and garlic and fry, stirring well, for four to five minutes, or until softened, scraping up any browned bits from the bottom of the casserole using a wooden spoon.
5. Stir in the beef stock.
6. In a large bowl, whisk the flour with a little of the wine until smooth, then gradually pour in the remaining wine, whisking until combined to a smooth batter with the consistency of double cream.
7. Return the browned beef to the casserole, then pour over the wine and flour mixture.
8. Bring to the boil, stirring until thickened, then add the Worcestershire sauce and sugar and season, to taste, with salt and black pepper.
9. Cover the casserole with the lid, reduce the heat until the mixture is simmering, and simmer very gently for two hours, stirring from time to time.
10. After two hours, add the mushrooms, return the mixture to the boil, then cover again, reduce the heat until the mixture is simmering, and simmer for a further half hour, or until the meat is tender.
11. Mix the mustard, horseradish and double cream (if using) in a bowl until well combined.
12. Just before serving, stir it into the beef casserole.
13. Serve with mashed potatoes and steamed vegetables.