Mary Berry's hot mustard spiced beef casserole recipe

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For an extra indulgent family casserole, try this hot, spicy beef casserole by Mary Berry. Dijon mustard, curry paste and chunks of steak made it wonderfully warming.

Serves6
Preparation Time20 mins
Cooking Time2 hours 50 mins
Total Time3 hours 10 mins

For an extra indulgent family casserole, try this rich and spicy beef casserole from Mary Berry. Dijon mustard, curry paste and chunks of steak make it wonderfully warming.

Ingredients

  • 1 tbsp sunflower oil
  • 900g (2lb) chuck steak, cut into 2cm (3⁄4in) cubes
  • 2 large onions, chopped
  • 100g (31⁄2oz) button mushrooms, cut into quarters
  • 1 tbsp Dijon mustard
  • 2 tsp medium curry powder
  • 1 tbsp muscovado sugar
  • 2 tbsp Worcestershire sauce
  • 25g (scant 1oz) plain flour
  • 600ml (1 pint) beef stock or
  • 2 beef stock cubes dissolved in 600ml (1 pint) water
  • Salt and freshly ground black pepper
  • 450g (1lb) Chantenay carrots
  • Freshly chopped parsley, to garnish (optional)

WEIGHT CONVERTER

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Method

  1. Preheat the oven to 160˚C/325˚F/Gas Mark 3. Meanwhile, heat the oil in a large nonstick frying pan or casserole, add the cubes of meat, and fry quickly until golden brown all over. Remove with a slotted spoon and drain on kitchen paper. You may need to do this in batches.
  2. Add the onions and mushrooms to the pan and fry over a high heat, stirring occasionally, for 3 minutes or until starting to soften.
  3. Put the mustard, curry powder, sugar, Worcestershire sauce, and flour into a bowl and add 75ml (21⁄2fl oz) of the stock. Whisk by hand until smooth.
  4. Add the remaining stock to the pan and bring to the boil. Spoon about half the hot stock into the mustard mixture and whisk by hand to give a smooth paste. Pour the mixture back into the pan, whisking over a high heat until thickened.
  5. Season with salt and freshly ground black pepper, then return the meat to the pan. Bring to the boil, cover with a lid, and transfer to the oven for 2 - 2 1⁄2 hours or until the meat is tender.
  6. While the meat is cooking, cook the carrots in boiling salted water for a few minutes or until just tender. Drain and refresh in cold water.
  7. To serve, bring the casserole to the boil on the hob. Add the carrots, check the seasoning, and boil for a few minutes or until the carrots are hot. Sprinkle with parsley, if using, and serve.
Top Tip for making Mary Berry's hot mustard spiced beef casserole

The dish can be made up to the end of step 5 up to 2 days ahead. Freeze without the carrots for up to 2 months.

Read our tried and tested reviews of the best slow cookers.

Mary Berry
Celebrity baker

Mary Berry CBE is one of the most loved celebrity chefs in the country. In her early 80s, she’s been on our screens showing us how to make the most delicious recipes and sweet treats for over 50 years! Mary is probably most famous for being one of the original judges on The Great British Bake Off, where she put contestants through their paces for nine years before leaving the show when it made its controversial move from the BBC to Channel Four.