Beef casserole with redcurrants

    3 hours 30 min

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


    Dorset, England, UK
    7 people made this

    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) GuinnessĀ®
    • 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 GuinnessĀ®. 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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    Reviews in English (1)


    This was a delicious casserole. The sauce was rich and full of flavour. It also looked really colourful and not 'sludgy' . I used green and red peppers and frozen red currants. I served it with mash topped with spinach.  -  22 May 2017