500g braising steak cut into nice big bite size chunks

7 or 8 mushrooms, brushed & quartered

2 carrots, peeled and roughly chopped

1 medium onion, peeled and roughly chopped

7 or 8 baby new potatoes

1 clove of garlic, peeled and roughly chopped

800ml beef stock

1 dessert spoon plain flour

A handful of chopped fresh parsley

Knob of butter




My Effortless Beef Casserole

preparation 5 mins • you cook for 7 mins •

Serves 2

Watch a 30 second preview of my cook-along video below

If you cannot view the video below, click here to download QuickTime from Apple's website.


This is a proper dish to brighten up a cold winter day and is a great alternative to a Sunday roast. It's also a great example of the fact that beef doesn't need to be expensive, just cooked with a bit of TLC. This recipe is ridiculously quick to make, leaving you free to kick back with a glass of wine whilst the oven does the work for you.

Large saucepan, preferably that can go from the hob straight into the oven.

or saucepan & oven dish with lid

Spoon to stir


Before you start, preheat your oven to 180c and have everything chopped and ready. Put your large pan on a high heat and click here!


This week's newsletter recipe is for my Tangy Lamb Tagine. This is a great dish packed with flavour - all you have to do is throw a bunch of ingredients in a pot and let them cook for a couple of hours and the result is magic! Slow cooked lamb shoulder, with the sweetness of apricot and the gentle heat of cayenne pepper - this dish will warm up your senses in no time.

Throughout November, the theme for my newsletters is 'Winter Warmers'. Each of this month's delicious recipes contain just enough spice to warm those winter months. I have 4 great exclusive recipes and cook-along videos for you, from Satay Pork to Curried Cauliflower Soup. With valuable cooking tips & fun food news from around the web, sign up for free today.

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Preheat your oven to 180c. Put your large pan on the hob on a high heat then add a knob of butter and a tablespoon of oil. Once the butter has all melted, add in the onion, carrots, mushrooms & garlic. Give everything a stir together to get it coated with the butter & oil. Add a good pinch of salt & pepper and stir. Leave the pan on the hob whilst you go and season the beef with a good pinch of salt and pepper. Add the beef straight into the pan with the veg and give it a stir to get some heat to the beef. All you need to do here is to seal the beef, so keep turning the red bits of meat until it's pretty much all sealed.

Next add in a dessert spoon of plain flour. Stir it in and the pan will go dry straight away. Add in the stock, and then the potatoes. Give it a final stir, put the lid on and then pop it in the oven for 2 hours. If your pan can't go straight into the oven, tansfer to an oven proof dish with a lid.

To serve, ladle between plates or bowls and scatter with fresh parsley.

I hope that you enjoy it.


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