Traditional recipes

Beef and booze casserole recipe

Beef and booze casserole recipe

  • Recipes
  • Ingredients
  • Meat and poultry
  • Beef
  • Braised beef

A rich, tasty beef casserole - perfect for a cold winter evening. Serve over rice, baked potatoes or simply with crusty bread to mop up all the delicious sauce.

15 people made this

IngredientsServes: 6

  • 2 (500g) packs of braising steak
  • 2 tablespoons vegetable or olive oil
  • 3 large onions, sliced
  • 1 250g punnet mushrooms, sliced
  • 2 tablespoons plain flour
  • 1 teaspoon salt
  • 1/2 teaspoon snipped fresh rosemary or marjoram
  • 1/2 teaspoon snipped fresh thyme
  • 1/2 teaspoon snipped fresh parsley
  • 1 bay leaf
  • freshly ground black pepper to taste
  • 125ml beef stock
  • 225ml red wine
  • 2 tablespoons brandy

MethodPrep:20min ›Cook:1hr30min ›Ready in:1hr50min

  1. Heat oil in a large casserole pot.
  2. Add beef and cook until brown; remove from pot. Cook onions and mushrooms , stirring occasionally, until onions are tender. Remove and set aside.
  3. Return beef to pot; sprinkle with flour, salt, marjoram, thyme, parsley and pepper. Stir in stock and wine. Add bay leaf. Bring to a boil; reduce heat, cover and simmer for 1 1/2 hours or until beef is tender.
  4. Stir in brandy, mushrooms and onions; heat through, stirring occasionally.

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Reviews & ratingsAverage global rating:(8)

Reviews in English (8)

didn't use any brandy, and a little more red wine, turned out really lovely with crusty cheesy bread!-09 Feb 2012

Took shortcuts.Cooked the mushrooms and onions in a seperate pan with a dash of red wine and olive oil. Added the mixture to the main pan half hour into cooking time.-28 Mar 2011

I really enjoyed this dish! It was surprisingly tasty!-28 Mar 2011


Recipe: The Simplest Beef Casserole (Slow Cooker)

I am a huge fan of complex dishes containing many flavours, that challenge and delight my taste buds, but sometimes a back to basics approach with flavours works equally well. My last beef casserole was complex, this one is simple showcasing the delicious beef from Pipers Farm, and is less challenging to my taste buds after the rich food of Christmas.

Like many online butchers Pipers Farm offer a next day delivery of frozen meat. Your meat arrives, wrapped in duvet of wool so much more sustainable than those ghastly expanded polystyrene boxes.

This casserole only contains meat, stock, wine, flour, onions and a little oil or dripping. Simple but so delicious!

Tried this recipe? If you try this recipe please tag #FussFreeFlavours on Instagram or Twitter. It is amazing for me when for me when you make one of my recipes and I really do love to see them. You can also share it on my Facebook page. Please pin this recipe to Pinterest too! Thanks for reading Fuss Free Flavours!


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Japanese Beef Casserole with Miso Wasabi Mash

There are many things which makes life a little easier ready made stock is one of them. Great stock can make or break a dish. The right one enhances, fills and rounds the flavour. Knorr has been working with a number of bloggers globally with their products, and although the campaign has attracted some criticism – with claims that bloggers are being bought or bribed, I am happy to fly the flag for some Knorr products and their stock pots and bottled Touch of Taste. I wrote, even ranted about it, my thoughts are here, and another rehash is not needed. My main criticism of the range is that there is not a free range chicken product. Hopefully with time, and if enough people ask one might be forthcoming – consumer demand is key to any business.

I rather like my Asian fusion versions of classic Western dishes. This time last year I made an Asian version of the classic beef Wellington, the mushroom duxelle included shiitake and was flavoured with miso, sesame, soy sauce, cumin and star anise instead of puff pastry I used crispy, crunchy filo. Served with a maple mash it was a delicious success and enjoyed by all.

When my box of ingredients to make a boeuf bourguignon arrived, I knew I wanted to do something a little different, and so this Japanese inspired beef casserole or a boeuf à la Japonaise is what came out of my slow cooker. Sake, soy sauce, miso and star anise all combine to give an unmistakably oriental touch to a classic Western dish, still comforting, certainly different but not startlingly so.

Keep an eye on the flavours when cooking this both miso and soy are fairly salty so it didn’t need any more salt. Star anise is very aromatic – and wildly varies in strength – I found that the flavour suddenly seemed to “cook out” so maybe try adding a few hours into the cooking? If you do not have any sake – or are unwilling to buy a bottle (but please do, it was delicious served with the casserole) – a dash of white wine with some rice vinegar or mirin (if you have it) will do. If you do not have a slow cooker then make this in a casserole in the oven – cook for 2 and a half hours on a low heat so it is gently bubbling.

I used shallots, celery and leek in this as they were the vegetables that came in my seasonal box – unless you really love them, life is too short to peel umpteen shallots – chop an onion and use that. The leek is not essential – leave out – or use extra onion or celery.

Tried this recipe? If you try this recipe please tag #FussFreeFlavours on Instagram or Twitter. It is amazing for me when for me when you make one of my recipes and I really do love to see them. You can also share it on my Facebook page. Please pin this recipe to Pinterest too! Thanks for reading Fuss Free Flavours!


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READY IN: 15mins INGREDIENTS 2largecucumbers 1onion 3&frasl4cupsugar 1&frasl3cupvegetable oil 2&frasl3cupwhite vinegar NUTRITION INFO Serving Size: 1 (136) g Servings Per.


2. Stir in tomato sauce and seasonings. Simmer.

3. Stir in cooked macaroni noodles.

4. Spread half of macaroni mixture in a baking dish and top with cheese. Repeat layers.


Allow the stew to come to room temperature but don’t leave it out for more than two hours. Store it in airtight containers in the refrigerator for 3 to 4 days.

You can freeze this stew for up to 6 months. Simply transfer it to airtight containers or resealable freezer bags and pop them in the freezer. Just allow to thaw overnight in the fridge and warm back up to temperature in the stove when ready to eat. Follow the steps to transfer it to a 9吉 inch casserole dish, top with puff pastry and bake.


  • I start with Sister Schubert Dinner Yeast Rolls because they offer a light pillowy texture and bold yeasty flavor that stand up to the other flavors in this recipe.
  • I cut the yeast rolls in quarters and throw them in a baking dish.
  • Then I whisked the french toast casserole egg mixture with espresso and booze to give it an intense tiramisu essence.
  • I also made a quick chocolate almond crumble to sprinkle over the top for texture and visual appeal.
  • If you want to make Tiramisu French Toast Casserole the night before… I would stop right here and put each separate component in the fridge overnight.
  • The next morning, you simply re-whisk the egg mixture and pour it over the yeast rolls, then sprinkle on the crumble before baking.

See the recipe card below for the rest of the instructions!


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Recipe Summary

  • 6 sweet potato -- cooked, peeled and mashed
  • ¼ cup evaporated milk
  • ¼ cup orange juice
  • 1 teaspoon vanilla extract
  • ½ cup white sugar
  • ½ teaspoon salt
  • 3 tablespoons butter, melted
  • ½ teaspoon ground nutmeg
  • ½ teaspoon ground cinnamon
  • ⅓ cup butter, melted
  • ¾ cup packed brown sugar
  • ½ cup all-purpose flour
  • ¾ cup chopped pecans

Preheat oven to 350 degrees F (175 degrees C). Grease one 2 quart casserole dish and set aside.

Blend together the sweet potatoes, evaporated milk, orange juice, vanilla, sugar, salt, 3 tablespoons butter, nutmeg and cinnamon. Pour into prepared casserole dish.

Prepare the topping by mixing together the 1/3 cup butter, brown sugar, flour and pecans. Sprinkle over casserole and bake for 45 minutes or until hot.