Mary Berrys Hot Mustard Spiced Beef Casserole Recipes

BEEF CASSEROLE WITH HORSERADISH AND MUSTARD

Steps:

• Heat 2 tablespoons of the oil in a deep, heavy-based, flameproof, lidded casserole over a high heat. Add the beef, in batches if necessary, and fry for 4-5 minutes, or until browned all over. Remove the meat from the casserole using a slotted spoon and set aside.
• Heat the remaining oil in the pan, add the onions and garlic and fry, stirring well, for 4-5 minutes, or until softened, scraping up any browned bits from the bottom of the casserole using a wooden spoon. Stir in the beef stock.
• In a large bowl, whisk the flour with a little of the wine until smooth, then gradually pour in the remaining wine, whisking until combined to a smooth batter with the consistency of double cream.
• Return the browned beef to the casserole, then pour over the wine and flour mixture. Bring to the boil, stirring until thickened, then add the Worcestershire sauce and sugar and season, to taste, with salt and freshly ground black pepper. Cover the casserole with the lid, reduce the heat until the mixture is simmering, and simmer very gently for 2 hours, stirring from time to time (alternatively, cook the casserole in a low oven).
• After 2 hours, add the mushrooms, return the mixture to the boil, then cover again, reduce the heat until the mixture is simmering, and simmer for a further ½ hour, or until the meat is tender.
• Mix the mustard, horseradish and double cream (if using) in a bowl until well combined. Just before serving, stir it into the beef casserole. Serve with mashed potatoes and steamed vegetables.

MARY BERRY'S HOT MUSTARD SPICED BEEF CASSEROLE RECIPE

Steps:

• Preheat the oven to 160˚C/325˚F/Gas Mark 3. Meanwhile, heat the oil in a large nonstick frying pan or casserole, add the cubes of meat, and fry quickly until golden brown all over. Remove with a slotted spoon and drain on kitchen paper. You may need to do this in batches.
• Add the onions and mushrooms to the pan and fry over a high heat, stirring occasionally, for 3 minutes or until starting to soften.
• Put the mustard, curry powder, sugar, Worcestershire sauce, and flour into a bowl and add 75ml (21⁄2fl oz) of the stock. Whisk by hand until smooth.
• Add the remaining stock to the pan and bring to the boil. Spoon about half the hot stock into the mustard mixture and whisk by hand to give a smooth paste. Pour the mixture back into the pan, whisking over a high heat until thickened.
• Season with salt and freshly ground black pepper, then return the meat to the pan. Bring to the boil, cover with a lid, and transfer to the oven for 2 - 2 1⁄2 hours or until the meat is tender.
• While the meat is cooking, cook the carrots in boiling salted water for a few minutes or until just tender. Drain and refresh in cold water.
• To serve, bring the casserole to the boil on the hob. Add the carrots, check the seasoning, and boil for a few minutes or until the carrots are hot. Sprinkle with parsley, if using, and serve.

MARY BERRY'S BEST-EVER BEEF STEW ADDS ZIP TO WINTER NIGHTS

Steps:

• Preheat oven to 325°F. In a large ovenproof skillet over medium-high; heat oil. Working in batches to avoid overcrowding pan, add beef. Cook 4-5 minutes or until golden brown, turning to cook evenly. Use a slotted spoon to transfer to a large paper-towel plate. Add onions and mushrooms to pan; sauté 3 minutes or until starting to soften. In a small bowl, combine flour, sugar, mustard, Worcestershire, curry powder and ⅓ cup stock. Whisk until smooth. Add remaining stock to pan; bring to a boil. Add about half of hot stock to mustard mixture; whisk until smooth. Pour into pan, whisking 1-2 minutes over high heat or until thickened. Season with salt and pepper. Add meat to pan. Bring to a boil, cover and transfer to oven for 1½-2 hours or until meat is fork tender. Meanwhile, cook carrots in boiling salted water 5-7 minutes or just until tender. Drain and rinse with cold water; drain. When meat is ready, place pan over medium-high heat. Bring to a boil. Add carrots; cook 5 minutes or until hot. Sprinkle with parsley, if desired.