Flavorful Beef Casserole
A comforting beef casserole filled with rich flavors and tender meat, perfect for family gatherings or cozy dinners.
Ingredients
Meat and Seasoning
- 2 lb Chuck steak or braising steak Juicy and ensures tender chunks
- 1 teaspoon Kosher salt
- 1/2 teaspoon Freshly ground black pepper
Cooking Oil
- 1 tablespoon Sunflower oil Or any neutral cooking oil
Aromatics
- 2 large Onions, chopped
- 3.5 oz Button mushrooms, quartered Approximately 100 g
Flavor Enhancers
- 1 tablespoon Dijon mustard Adds a tangy kick
- 2 teaspoons Medium curry powder For subtle warmth
- 1 tablespoon Light brown sugar or muscovado sugar Adds sweetness
- 2 tablespoons Worcestershire sauce Depth of flavor
Thickening Agent
- 3 tablespoons Plain all-purpose flour
Broth
- 2.5 cups Beef stock Ensures flavorful sauce
Vegetables
- 1 lb Small carrots or Chantenay carrots, trimmed Approximately 450 g
- 2 tablespoons Chopped fresh parsley Optional, for garnish
Instructions
Preparation
- Preheat your oven to 325°F (160°C).
- Season the cubed beef with salt and black pepper.
Browning the Beef
- In a large flameproof casserole, heat the oil over medium-high heat.
- Add the beef in batches and brown each piece for about 5-7 minutes.
- Set the browned beef aside.
Sautéing Aromatics
- In the same pot, add the onions and mushrooms, sautéing for about 3-4 minutes until onions are translucent.
Making the Sauce
- In a bowl, combine the Dijon mustard, curry powder, brown sugar, Worcestershire sauce, flour, and a little beef stock until smooth.
- Pour in the remaining beef stock and bring to a gentle simmer.
- Add the mustard mixture, stirring well to combine.
Cooking the Casserole
- Return the seared beef to the pot, coating it in the sauce.
- Cover and cook in the preheated oven for 2 to 2.5 hours.
Preparing the Carrots
- While the beef is cooking, boil the carrots in salted water for 5-7 minutes until tender.
Final Steps
- Once the casserole is ready, gently stir in the cooked carrots.
- Let the casserole simmer for a few minutes, adjusting seasoning as needed.
- Serve hot, garnished with fresh parsley.
Notes
For extra flavor, consider marinating the beef overnight. Avoid overcrowding the pan when browning beef. If desired, add a slurry of cornstarch and water for a thicker sauce.