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Beef Casserole with Cranberries & Port

A classic beef casserole recipe, but made extra festive with cranberries and port. Best of all, you can prepare this dish ahead and freeze it for another time.

Beef Casserole with Cranberries & Port

Ingredients

Serves 10
  • 2 tbsp flour
  • 2 tsp ground mace
  • salt and freshly-ground black pepper
  • 3 kg diced chuck beef, well trimmed
  • 3 tbsp oil
  • 3 large onions, chopped
  • 4-5 cloves garlic, chopped
  • 4-5 sticks of celery chopped
  • 1 tbsp whole grain mustard
  • glass of red wine
  • glass of port
  • 600ml beef stock
  • 2-3 bay leaves
  • 2 tbsp fresh oregano or thyme, chopped
  • approx. 300g cranberries

Method

A day ahead if possible, mix the spice mixture and rub over the beef, leave in the fridge overnight.

Mix the flour, mace and seasoning together. Toss the diced beef in the seasoned flour. Heat the oil in a large pan and brown the beef, in batches. Then transfer to a large flameproof casserole dish. Add the onions, garlic and celery to the pan and sauté for 3-4 minutes, then add mustard and wine. Bring to the boil and reduce for a few minutes. Pour the lot over meat in the casserole. Add the port, stock, herbs and half the cranberries.

Cover and cook gently for approx 2 hours until the meat is tender, or cook in the oven 180℃/350℉/Gas Mark 4, for about the same time. 15 minutes before the end of cooking time add in the remaining cranberries. Check the seasoning before serving and garnish with sprigs of watercress and orange. Lovely with creamy mashed potatoes and crusty bread toasted and drizzled with olive oil and chopped herbs.

Serving Suggestions

To garnish, sprigs of watercress and strips of orange peel.