Beef casserole with redcurrants

    Beef casserole with redcurrants


    6 people made this

    About this recipe: A rich and flavourful beef casserole with the lovely addition of redcurrants for a slightly tart sensation. Great dish for leftover redcurrant summer bounty.

    jean.isacke Dorset, England, UK

    Serves: 6 

    • 40g (1 1/2 oz) butter
    • 900g (2 lb) casserole beef steak, cut into 2.5cm (1 in) cubes
    • 3 rashers rindless streaky bacon, chopped
    • 2 large onions, chopped
    • 110g (4 oz) button mushrooms, thickly sliced
    • 2 red peppers, seeded and chopped
    • 170g (6 oz) frozen redcurrants
    • 2 1/2 tablespoons plain flour
    • salt and pepper, to taste
    • 2 tablespoons soft brown sugar
    • 1 pinch ground mace
    • 1 pinch ground allspice
    • 300ml (1/2 pt) Guinness®
    • 2 bay leaves
    • 3 tablespoons finely chopped fresh parsley

    Prep:30min  ›  Cook:3hr  ›  Ready in:3hr30min 

    1. Preheat oven to 150 C / Gas 2.
    2. Melt butter in a large saucepan. Add the beef and sear over a high heat, until well browned. Remove the beef and add bacon, cooking until crisp. Add onions and cook over low heat until soft. Add the mushrooms and cook for a further 2 minutes.
    3. Combine beef, onions, bacon and mushrooms to a casserole dish, adding the red peppers and currants. Sprinkle over the flour and season with salt and pepper. Add sugar, mace and allspice. Mix well and pour over the Guinness®. Add enough water to cover the ingredients. Add in the bay leaves, cover tightly.
    4. Bake slowly in the preheated oven for 3 hours or until meat is really tender.
    5. Just prior to serving, remove the bay leaves, add chopped parsley and more seasoning if desired.


    This dish is great served over mashed potato or with croutons for garnish.

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