Mary Berry's Beef Casserole - Rich 5-Ingredient Stew

This is the kind of dinner that fills the house with a smell you can't ignore. Mary Berry's Flavorful Beef Casserole starts with just 5 main ingredients and 2 pounds of stewing beef. It's simple enough for a weeknight, but it tastes like it simmered all day.

You don't need a long list of fancy items. Just beef, onion, garlic, carrots, and celery do the heavy lifting. The slow braise makes the meat fork-tender and the broth rich and glossy.

I love that it's a true one-pot meal. You brown the beef, soften the veggies, add the liquid, and let the oven do the rest. Your job is mostly waiting and stirring now and then.

About the Ingredients

2 lbs (900g) stewing beef, cubed

Chuck or round works best. Trim excess fat, but leave some for flavor. If you can't find stewing beef, cut a chuck roast into 1-inch cubes.

2 tbsp olive oil

For browning. Use a neutral oil like canola if you prefer. You need enough to coat the pot.

1 onion, chopped

Yellow or white onion. A sweet onion also works. Chop it about the same size as the beef cubes so they cook evenly.

2 cloves garlic, minced

Fresh garlic gives the best punch. In a pinch, 1/2 teaspoon garlic powder works, but fresh is better.

2 carrots, sliced

Peel and slice into rounds or half-moons. They add sweetness and color. Baby carrots work too – just slice them.

2 celery stalks, sliced

Celery adds a savory depth. Slice it thin so it softens during the long cook.

1 cup mushrooms, sliced

Cremini or white button mushrooms. They soak up the beefy broth. If you don't like mushrooms, leave them out or add extra carrots.

2 tbsp tomato paste

This deepens the color and adds umami. Don't skip it – it's a flavor booster. If you only have tomato sauce, use 1/4 cup and reduce broth by 2 tbsp.

2 cups beef broth

Use low-sodium so you control the salt. Homemade or boxed both work. Chicken broth is a fine substitute.

1 cup red wine

A dry red like Cabernet or Merlot. If you don't want alcohol, use extra beef broth plus a splash of red wine vinegar for acidity.

2 tbsp Worcestershire sauce

Adds a tangy, savory kick. Soy sauce or balsamic vinegar can substitute in a pinch, but the flavor will shift.

2 bay leaves

Remove before serving. They add a subtle herbal note. If you only have dried, use one leaf.

Step-by-Step Instructions

1. Preheat and prep

Preheat your oven to 325°F (160°C). Pat the beef cubes dry with paper towels and season lightly with salt and pepper. Have all your veggies chopped and ready.

2. Brown the beef

Heat the olive oil in a large Dutch oven or oven-safe pot over medium-high heat. Add the beef in a single layer – do half at a time if needed. Brown for 3-4 minutes per side until deep golden. Remove with a slotted spoon and set aside.

3. Soften the vegetables

In the same pot, reduce heat to medium. Add the onion, carrots, and celery. Cook for 5-6 minutes, stirring, until the onion is translucent. Add the garlic and mushrooms and cook 2 minutes more.

4. Add the flavor base

Stir in the tomato paste and cook for 1 minute to caramelize. It will darken and smell richer. Then pour in the red wine, scraping the bottom to lift any browned bits.

5. Return beef and liquids

Put the beef back in the pot. Add the beef broth, Worcestershire sauce, and bay leaves. Stir everything together. The liquid should almost cover the beef – add a little water if needed.

6. Cover and braise

Bring the liquid to a gentle simmer on the stovetop. Then cover the pot and transfer to the oven. Braise for 2 hours, or until the beef is fork-tender. Check once or twice – add a splash of broth if it looks dry.

7. Finish and serve

Remove the bay leaves. Taste and adjust salt and pepper. If you want a thicker sauce, simmer uncovered on the stovetop for 10 minutes. Serve hot over mashed potatoes or with crusty bread.

How to Store Mary Berry's Flavorful Beef Lasserole 5 Ingredients o 2lbs

Delicious Variations

• Add 2 cups of peeled, chopped potatoes with the vegetables for a heartier stew.
• Stir in a cup of frozen peas during the last 10 minutes of cooking for a pop of green.
• Swap the beef for 2 lbs of lamb stew meat and use rosemary instead of bay leaves for a different flavor.

Frequently Asked Questions

I hope this becomes your go-to for cozy dinners. It's simple, forgiving, and full of flavor. If you try it, let me know how it turns out. Happy cooking, Emily.

Mary Berry's Beef Casserole – Rich 5-Ingredient Stew

Make Mary Berry's flavorful beef casserole with 5 ingredients and 2lbs of stewing beef. A rich, hearty one-pot dinner.

15 minPrep time35 minCook time6Servings285 kcalCalories

Print RecipePin Recipe

🧂 Ingredients

• 2 lbs (900g) stewing beef, cubed
• 2 tbsp olive oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 2 carrots, sliced
• 2 celery stalks, sliced
• 1 cup mushrooms, sliced
• 2 tbsp tomato paste
• 2 cups beef broth
• 1 cup red wine
• 2 tbsp Worcestershire sauce
• 2 bay leaves

📋 Instructions

1. 1Preheat and prep — Preheat your oven to 325°F (160°C). Pat the beef cubes dry with paper towels and season lightly with salt and pepper. Have all your veggies chopped and ready.
2. 2Brown the beef — Heat the olive oil in a large Dutch oven or oven-safe pot over medium-high heat. Add the beef in a single layer – do half at a time if needed. Brown for 3-4 minutes per side until deep golden. Remove with a slotted spoon and set aside.
3. 3Soften the vegetables — In the same pot, reduce heat to medium. Add the onion, carrots, and celery. Cook for 5-6 minutes, stirring, until the onion is translucent. Add the garlic and mushrooms and cook 2 minutes more.
4. 4Add the flavor base — Stir in the tomato paste and cook for 1 minute to caramelize. It will darken and smell richer. Then pour in the red wine, scraping the bottom to lift any browned bits.
5. 5Return beef and liquids — Put the beef back in the pot. Add the beef broth, Worcestershire sauce, and bay leaves. Stir everything together. The liquid should almost cover the beef – add a little water if needed.
6. 6Cover and braise — Bring the liquid to a gentle simmer on the stovetop. Then cover the pot and transfer to the oven. Braise for 2 hours, or until the beef is fork-tender. Check once or twice – add a splash of broth if it looks dry.
7. 7Finish and serve — Remove the bay leaves. Taste and adjust salt and pepper. If you want a thicker sauce, simmer uncovered on the stovetop for 10 minutes. Serve hot over mashed potatoes or with crusty bread.

👨🍳 Chef's Note: For the deepest flavor, make this a day ahead. The rest lets the beef and vegetables soak up the sauce, and it tastes even better the next day.

Servings: 6

Cuisine: British

Course: Main Course

Simple RecipesCooker15 minutes35 minutes50 minutes

Nutrition (per serving): 285 kcal · 12g protein · 22g carbs · 9g fat