Uploaded May 2026 | Updated September 2026, 2 weeks ago
A great make-ahead meal, perfect for feeding a crowd! Cook in the oven, slow cooker or on the hob.
Ingredients
2 tbsp oil
1.5 kg (3.3lb) braising beef or casserole beef chopped into bitesize chunks
3 tbsp plain (all-purpose) flour you can use gluten-free plain flour if required
½ tsp salt
½ tsp freshly ground black pepper
1 large onion peeled and chopped
4 cloves garlic peeled and minced
2 tbsp tomato puree paste for US
4 tbsp brandy or whisky
1 tbsp Worcestershire sauce
1 litre (4 1/4 cups) beef stock 3 stock cubes plus water is fine, or use homemade stock or bouillon for gluten-free
300 g (10.5 oz) chestnut mushrooms thickly sliced
1 tbsp cornflour (cornstarch ins USA) mixed with 3 tbsp cold water, to make a slurry (optional)
120 ml (1/2 cup) double (heavy) cream
small bunch fresh parsley roughly chopped
pinch black pepper
Instructions
✅Preheat the oven to 160C/320F (fan).
✅Heat the oil in a large casserole pan over a high heat.
✅Place the chopped beef in a bowl and sprinkle on the flour, salt and pepper. Toss everything together, then add the beef to the casserole pan. Cook for 6-8 minutes, turning regularly until browned all over (you can do this in batches if you like, but I find it doesn't impact the look or taste of this recipe to cook it all in one go)
✅Once the meat is browned, turn down the heat to medium and add the onion. Continue to cook for a further 3-4 minutes, stirring regularly until the onion starts to soften.
✅Stir in the garlic and tomato puree, cook for a further minute, then add the brandy/whisky, Worcestershire sauce, beef stock, and mushrooms.
✅Stir everything together, being sure to scrape up any bits that may have stuck to the bottom of the pan. Bring to the boil, stir again then place a lid on the pan and place the pan in the oven to cook for 3 hours, until the beef is tender. Check a few times during the last hour of cooking to ensure the casserole doesn't cook dry. Add a good splash of boiling water or stock if it starts to look too dry.
✅Once the meat is tender, remove from the oven. If you'd like to thicken the sauce a little, stir in the cornflour slurry.
✅Add the cream and stir, then top with freshly chopped parsley and a sprinkling of black pepper.
✅Serve with mashed potato and green veg such as broccoli, green beans, or kale.
A great make-ahead meal, perfect for feeding a crowd! Cook in the oven, slow cooker or on the hob.
Ingredients
2 tbsp oil
1.5 kg (3.3lb) braising beef or casserole beef chopped into bitesize chunks
3 tbsp plain (all-purpose) flour you can use gluten-free plain flour if required
½ tsp salt
½ tsp freshly ground black pepper
1 large onion peeled and chopped
4 cloves garlic peeled and minced
2 tbsp tomato puree paste for US
4 tbsp brandy or whisky
1 tbsp Worcestershire sauce
1 litre (4 1/4 cups) beef stock 3 stock cubes plus water is fine, or use homemade stock or bouillon for gluten-free
300 g (10.5 oz) chestnut mushrooms thickly sliced
1 tbsp cornflour (cornstarch ins USA) mixed with 3 tbsp cold water, to make a slurry (optional)
120 ml (1/2 cup) double (heavy) cream
small bunch fresh parsley roughly chopped
pinch black pepper
Instructions
✅Preheat the oven to 160C/320F (fan).
✅Heat the oil in a large casserole pan over a high heat.
✅Place the chopped beef in a bowl and sprinkle on the flour, salt and pepper. Toss everything together, then add the beef to the casserole pan. Cook for 6-8 minutes, turning regularly until browned all over (you can do this in batches if you like, but I find it doesn't impact the look or taste of this recipe to cook it all in one go)
✅Once the meat is browned, turn down the heat to medium and add the onion. Continue to cook for a further 3-4 minutes, stirring regularly until the onion starts to soften.
✅Stir in the garlic and tomato puree, cook for a further minute, then add the brandy/whisky, Worcestershire sauce, beef stock, and mushrooms.
✅Stir everything together, being sure to scrape up any bits that may have stuck to the bottom of the pan. Bring to the boil, stir again then place a lid on the pan and place the pan in the oven to cook for 3 hours, until the beef is tender. Check a few times during the last hour of cooking to ensure the casserole doesn't cook dry. Add a good splash of boiling water or stock if it starts to look too dry.
✅Once the meat is tender, remove from the oven. If you'd like to thicken the sauce a little, stir in the cornflour slurry.
✅Add the cream and stir, then top with freshly chopped parsley and a sprinkling of black pepper.
✅Serve with mashed potato and green veg such as broccoli, green beans, or kale.
