Flavorful Beef Casserole
A heartwarming beef casserole that envelops you with rich flavors and soothing aromas, perfect for chilly evenings and family gatherings.
Ingredients
Main ingredients
- 2 lb 2 lb (900 g) chuck steak or braising steak Ideal for slow cooking resulting in tender, melting meat.
- 1 teaspoon 1 teaspoon kosher salt Enhances the savory depth of flavor.
- 1/2 teaspoon 1/2 teaspoon freshly ground black pepper Adds a subtle warmth to the dish.
- 1 tablespoon 1 tablespoon sunflower oil or neutral cooking oil Needed for browning the meat.
- 2 large 2 large onions, chopped Bring sweetness and texture.
- 3.5 oz 3 1/2 oz (100 g) button mushrooms, quartered Earthy flavor complements the beef.
- 1 tablespoon 1 tablespoon Dijon mustard Adds a zesty kick.
- 2 teaspoons 2 teaspoons medium curry powder Infuses aroma and warmth.
- 1 tablespoon 1 tablespoon light brown sugar or muscovado sugar Provides a hint of sweetness.
- 2 tablespoons 2 tablespoons Worcestershire sauce Offers complex umami taste.
- 3 tablespoons 3 tablespoons (25 g) plain all-purpose flour Helps thicken the sauce.
- 2.5 cups 2 1/2 cups (600 ml) beef stock Forms the base of the casserole.
- 1 lb 1 lb (450 g) small carrots or Chantenay carrots, trimmed Their sweetness complements the beef.
- 2 tablespoons 2 tablespoons chopped fresh parsley Optional garnish.
Instructions
Preparation
- Preheat your oven to 325°F (160°C). Season the cubed beef with kosher salt and black pepper.
Browning the Beef
- In a large flameproof casserole or Dutch oven, heat the sunflower oil over medium-high heat. Add the beef in batches, browning it on all sides for about 5-7 minutes. Transfer browned beef to a plate and set aside.
Sautéing Vegetables
- In the same pot, add the chopped onions and quartered mushrooms. Sauté for 3-4 minutes until softened.
Making the Sauce
- In a separate bowl, whisk together the Dijon mustard, curry powder, brown sugar, Worcestershire sauce, flour, and about 1/3 cup of beef stock until smooth.
Simmering
- Pour the remaining beef stock into the pot, bringing to a gentle simmer. Add the mustard mixture, cooking for 1-2 minutes until the sauce thickens.
Finishing Up
- Return the browned beef and any resting juices to the pot. Cover and transfer to the oven. Cook for 2 to 2.5 hours until the beef is fork-tender.
- When the beef is nearly done, boil salted water and add the trimmed carrots. Simmer for 5-7 minutes and then cool under cold water.
- Retrieve the casserole from the oven, bring back to a gentle simmer, and stir in the carrots. Heat for a few minutes, taste for seasoning, and garnish with parsley.
Serving
- Serve the beef casserole hot, with fresh bread or over rice to soak up the gravy.
Notes
For the best results, brown the beef properly and allow the dish to sit overnight to develop flavors. This casserole can be made a day in advance and freezes well for later use.