Country beef casserole

Beef stew

Category: Main meal | Serves: 4

Prep time: 10 minutes | Cooking time: 2 hours


1 tablespoon sunflower oil

350g (12oz) lean stewing steak, cut into 2.5cm (1in) cubes

1 onion, chopped

3 tablespoons plain flour

450ml (16fl oz) homemade beef stock

150ml (1/4 pint) red wine

2 tablespoons hot horseradish relish or sauce

2 leeks, washed and sliced

4 carrots, sliced

225g (8oz) button mushrooms

Freshly ground black pepper, to taste

Fresh herb sprigs, to garnish

  1. Preheat oven to 170°C/325°F/Gas Mark 3.
  2. Heat oil in flameproof, ovenproof casserole dish on hob, add beef and cook for about 5 minutes, or until lightly browned all over. Remove beef to a plate using slotted spoon and keep warm.
  3. Add onion to juices in dish and sauté gently for 5 minutes. Return beef to dish with flour and cook gently for 1 minute, stirring.
  4. Gradually stir in stock and wine and bring to boil, stirring. Stir in horseradish relish or sauce, leeks, carrots, mushrooms and black pepper and mix well.
  5. Cover and cook in oven for about 2 hours, or until beef is cooked and tender. Garnish with herb sprigs and serve with mashed potatoes and cooked vegetables such as peas and green beans.

Cook’s tips

  • Use lean lamb and homemade lamb stock in place of beef and home-made beef stock. Use homemade beef stock in place of red wine, if desired.

Nutritional information

Country Beef Casserole