This James Martin beef casserole is a classic, slow-cooked comfort dish with deep, rich flavour and melt-in-the-mouth beef. The sauce turns glossy and full-bodied as it cooks, with tender vegetables soaking up every bit of goodness. It is a straightforward, unfussy recipe that suits confident beginners and experienced home cooks alike. Total time is around 2 hours 30 minutes, most of it hands-off in the oven.
Ingredients
For the beef casserole
- 900 g stewing beef, cut into large chunks
- 2 tbsp plain flour
- Salt, to taste
- Black pepper, to taste
- 2 tbsp olive oil
- 2 onions, sliced
- 3 cloves garlic, finely chopped
- 2 tbsp tomato purée
- 300 ml beef stock
- 300 ml red wine
- 2 tsp Worcestershire sauce
- 2 bay leaves
- 2 sprigs fresh thyme
For the vegetables
- 3 carrots, thickly sliced
- 2 celery sticks, chopped
- 200 g mushrooms, halved
How to Make James Martin Beef Casserole
- Prepare the oven:Preheat the oven to 160°C. Take out a large, ovenproof casserole dish with a lid and set it on the hob over medium heat.
- Brown the beef:Season the flour with salt and pepper, then toss the beef until lightly coated. Heat the olive oil in the casserole dish and brown the beef in batches. Remove and set aside once nicely coloured.
- Build the base:In the same dish, add the onions and cook gently for 5 to 7 minutes until softened. Stir in the garlic and tomato purée, cooking for 1 minute until fragrant.
- Assemble the casserole:Return the beef to the dish. Pour in the red wine and let it bubble for 2 minutes. Add the stock, Worcestershire sauce, bay leaves, thyme, carrots, celery, and mushrooms. Stir well and bring to a gentle simmer.
- Slow cook:Cover with the lid and transfer to the oven. Cook for 2 hours, stirring once halfway through, until the beef is very tender and the sauce has thickened.
- Rest and serve:Remove from the oven and let the casserole rest for 10 minutes before serving. Taste and adjust seasoning if needed.
Tips for the Best Beef Casserole
Why is my beef still tough?
The beef needs time. If it is still firm, return the casserole to the oven and cook for another 20 to 30 minutes until tender.
Can I make this without wine?
Yes. Replace the wine with extra beef stock and add a splash of balsamic vinegar for depth.
How do I thicken the sauce?
Remove the lid for the last 20 minutes of cooking, or stir in a small knob of butter mixed with flour.
What cut of beef works best?
Chuck or braising steak gives the best balance of flavour and tenderness for slow cooking.
Serving Suggestions
- Creamy mashed potatoes
- Buttered egg noodles
- Steamed green beans or peas
- Crusty bread to soak up the sauce
Storage
Room temperature
Let the casserole cool, then store for up to 4 hours before refrigerating.
Refrigerator
Keep in an airtight container for up to 3 days. Reheat gently on the hob or in the oven.
Freezing
Freeze for up to 3 months in a sealed container. Defrost overnight in the fridge before reheating.
Nutrition
- Calories: 520 kcal
- Carbohydrates: 18 g
- Protein: 45 g
- Fat: 28 g
- Saturated fat: 9 g
- Sodium: 720 mg
Nutritional values are estimates and may vary depending on ingredients used.
FAQs
Can I cook this in a slow cooker?
Yes. Brown the beef and onions first, then cook on low for 7 to 8 hours.
Is this casserole better the next day?
Absolutely. The flavours deepen overnight, making it even richer when reheated.
Can I add potatoes to the casserole?
You can add diced potatoes for the final hour of cooking, though it is traditionally served alongside mash.
What herbs can I use instead of thyme?
Rosemary or a small pinch of dried mixed herbs work well.
Mary Berry 3-Layer Victoria Sponge Recipe
Course: DessertCuisine: BritishDifficulty: Easy4
servings30
minutes40
minutes300
kcal1
hour10
minutesLight, fluffy Mary Berry 3-Layer Victoria Sponge filled with strawberry jam and freshly whipped cream. A classic British cake perfect for any occasion.
Ingredients
225g unsalted butter, softened
225g caster sugar
4 large eggs
225g self-raising flour
1 tsp baking powder
2 tbsp milk
150ml double cream
2 tbsp icing sugar
4–5 tbsp strawberry jam
Fresh strawberries, sliced
Icing sugar, for dusting
Butter, for greasing tins
Baking parchment
Directions
- Preheat oven to 180°C (160°C Fan). Grease and line three 8-inch round cake tins.
- Place butter, caster sugar, eggs, flour, baking powder and milk into a large bowl.
- Beat with an electric mixer for about 2 minutes until pale, smooth and fully combined.
- Divide evenly between tins and level the tops.
- Bake for 20–25 minutes until golden, springy and cooked through.
- Cool in tins for 5 minutes, then turn out onto a wire rack to cool completely.
- Whip double cream with icing sugar until soft peaks form.
- Sandwich the sponges with strawberry jam and whipped cream.
- Dust with icing sugar and decorate with fresh strawberries before serving.
Notes
- Ensure butter is fully softened for best rise.
- Do not open the oven door early to prevent sinking.
- Sponge layers can be frozen unfilled for up to 3 months.
