Mary Berry Beef Casserole Recipe

This comforting Mary Berry beef casserole is a classic, slow-cooked one-pot supper with meltingly tender beef, sweet carrots, and a rich red wine gravy. The texture is everything you want from a proper casserole: fork-soft beef, silky sauce, and vegetables that still hold their shape. It’s an easy, steady recipe rather than a quick one, with most of the time spent in the oven doing the work for you. Allow about 3 hours from start to finish, including gentle oven braising.

Ingredients

For the beef and vegetables

900g stewing beef (chuck or braising steak), cut into 4cm chunks
2 medium onions, sliced
2 garlic cloves, crushed
3 large carrots, peeled and cut into thick chunks
250g chestnut mushrooms, halved (or quartered if large)

For the rich casserole gravy

2 tbsp plain flour
1 tsp fine salt
1/2 tsp black pepper
2 tbsp olive oil
2 tbsp tomato purée
250ml red wine
500ml hot beef stock
2 tbsp Worcestershire sauce
2 bay leaves
4 sprigs fresh thyme (or 1 tsp dried thyme)

To finish

1 tbsp butter (optional, for sautéing mushrooms)
Chopped fresh parsley, to serve

How to Make Mary Berry Beef Casserole Recipe

Prepare the oven: Preheat the oven to 160°C or 140°C fan. Place a shelf in the middle of the oven so the casserole cooks evenly with gentle heat.
Coat the beef: Pat the beef dry with kitchen paper (this helps it brown). In a large bowl, toss the beef with the flour, salt, and pepper until lightly coated.
Brown the beef: Heat 1 tbsp of the oil in a large flameproof casserole dish over medium-high heat. Brown the beef in batches so the pan is not crowded, adding the remaining oil as needed. Transfer browned beef to a plate.
Soften the onions: Add the onions to the casserole and cook for 6 to 8 minutes, stirring, until softened and lightly golden. Stir in the garlic and tomato purée and cook for 1 minute.
Deglaze and build the sauce: Pour in the red wine and scrape up any browned bits from the base of the pot. Let it bubble for 2 to 3 minutes, then add the hot beef stock and Worcestershire sauce.
Assemble the casserole: Return the beef (and any juices) to the casserole. Add the bay leaves, thyme, and carrots. Stir, bring just to a gentle simmer, then cover with a tight-fitting lid.
Bake low and slow: Transfer to the oven and bake for 2 hours, or until the beef is very tender when pressed with a fork.
Add the mushrooms: Stir in the mushrooms for the final 30 minutes of cooking. If you prefer a deeper mushroom flavour, sauté them first in 1 tbsp butter until golden, then stir them into the casserole.
Rest and serve: Remove the casserole from the oven and rest, covered, for 10 minutes. Taste and adjust seasoning, then sprinkle with chopped parsley and serve hot.

Tips

Why is my beef casserole tough?

Tough beef usually needs more time, not more heat. Keep the oven temperature low and extend the cooking time in 20 to 30 minute bursts until the beef turns properly tender.

How do I thicken beef casserole gravy?

Take the lid off and simmer the casserole on the hob for 10 to 15 minutes to reduce the sauce. If you need it thicker still, mix 1 tbsp cornflour with 1 tbsp cold water, stir it in, and simmer for 2 minutes.

How do I stop the casserole tasting bitter from red wine?

Use a wine you would happily drink, and let it bubble for a few minutes after adding so the harsh edge cooks off. If it still tastes sharp, a small pinch of sugar can help balance the sauce.

Can I prep this ahead without it drying out?

Yes. Cook it fully, cool quickly, and refrigerate overnight. Reheat gently with a splash of stock or water until piping hot, and the beef will stay succulent.

Serving Suggestions

Buttery mashed potatoes or creamy mash with a little mustard
Steamed greens, kale, or buttered cabbage
Yorkshire puddings for a Sunday-style dinner
Crusty bread to mop up the rich gravy

Storage

Room Temperature

Let the casserole cool for no more than 1 to 2 hours, then refrigerate. Because it’s a meat dish with gravy, it’s not suited to sitting out for longer.

Refrigerator

Store in an airtight container for up to 3 days. Reheat on the hob over low heat (add a splash of stock if needed) or in the oven at 160°C until piping hot throughout.

Freezing

Freeze in portions in airtight containers for up to 3 months. Defrost overnight in the fridge, then reheat gently until fully hot. If the sauce loosens slightly after thawing, simmer uncovered for a few minutes to bring it back.

Nutrition

Calories: 520 kcal
Carbohydrates: 18 g
Protein: 46 g
Fat: 25 g
Saturated Fat: 7 g
Sodium: 920 mg

Nutrition values are estimates and will vary depending on the ingredients you use.

FAQs

What cut of beef is best for Mary Berry beef casserole?

A well-marbled stewing cut is ideal, such as chuck, braising steak, or blade. These cuts soften beautifully with slow cooking and give you that tender, spoonable texture.

Can I make this beef casserole in a slow cooker?

Yes. Brown the beef and soften the onions first, then transfer everything to the slow cooker. Cook on LOW for 7–8 hours or HIGH for 4–5 hours, adding the mushrooms in the last hour if possible.

Can I make Mary Berry beef casserole without red wine?

Yes. Replace the red wine with extra beef stock. For depth, add 1 tbsp balsamic vinegar or a little extra Worcestershire sauce, then taste and adjust seasoning near the end.

How do I know when the casserole is done?

The beef should be very tender and easy to pull apart with a fork, and the sauce should look glossy rather than watery. If the beef still feels firm, keep cooking in 20–30 minute increments.

Can I make beef casserole the day before?

Absolutely. Like many slow-cooked dishes, it often tastes better the next day. Cool quickly, refrigerate overnight, then reheat gently with a splash of stock until piping hot.