James Martin Beef Casserole

This James Martin beef casserole is a rich, slow-cooked classic with meltingly tender beef and a deep, savoury gravy. The texture is hearty and comforting, with vegetables that soak up every bit of flavour. It is a straightforward, forgiving recipe that suits confident beginners as well as experienced cooks. Total time is around 2 hours, most of it hands-off while the oven does the work.

Ingredients

For the Beef Casserole

• 1 kg stewing beef, cut into large chunks
• 2 tbsp plain flour
• Salt and freshly ground black pepper
• 2 tbsp olive oil
• 2 onions, sliced
• 3 carrots, peeled and thickly sliced
• 2 celery sticks, sliced
• 3 garlic cloves, crushed
• 2 tbsp tomato purée
• 500 ml beef stock
• 250 ml red wine
• 2 bay leaves
• 1 tsp dried thyme
• 1 tbsp Worcestershire sauce

To Finish

• Small handful of fresh parsley, chopped

How to Make James Martin Beef Casserole

• Prepare the Oven: Preheat the oven to 160°C (140°C fan). Choose a large, heavy casserole dish with a tight-fitting lid.
• Coat and Brown the Beef: Season the flour well with salt and pepper, then toss the beef until evenly coated. Heat the olive oil in the casserole dish over medium-high heat and brown the beef in batches. Take your time here, as good colour means better flavour later. Remove the beef and set aside.
• Cook the Vegetables: Lower the heat slightly and add the onions, carrots, and celery to the same dish. Cook for 8 to 10 minutes until softened and lightly golden. Stir in the garlic and cook for another minute.
• Build the Sauce: Add the tomato purée and cook for a minute to remove its raw edge. Pour in the red wine, scraping up any sticky bits from the base, and let it bubble for 2 to 3 minutes. Return the beef to the dish, then add the stock, bay leaves, thyme, and Worcestershire sauce.
• Slow Cook: Bring everything to a gentle simmer, cover with the lid, and transfer to the oven. Cook for 1½ to 2 hours, until the beef is tender enough to cut with a spoon.
• Finish and Serve: Remove the bay leaves, check the seasoning, and scatter over the chopped parsley just before serving.

Tips for Perfect Beef Casserole

How do I stop the beef from being tough?

Use stewing beef and cook it low and slow. Rushing the cooking time will leave the meat chewy rather than tender.

Can I make the sauce thicker?

If you prefer a thicker gravy, remove the lid for the final 20 minutes of cooking, or stir in a little extra flour mixed with cold water.

Is it better the next day?

Yes. Like most casseroles, the flavour deepens overnight, making leftovers even better.

Can I cook this on the hob instead?

You can simmer it gently on the hob, but keep the heat very low and stir occasionally to prevent sticking.

Serving Suggestions

• Creamy mashed potatoes
• Buttered mashed swede or parsnips
• Steamed green beans or cabbage
• Crusty bread to mop up the sauce

Storage

Room Temperature

Allow the casserole to cool completely before storing. Do not leave at room temperature for more than 2 hours.

Refrigerator

Store in an airtight container in the fridge for up to 3 days. Reheat gently until piping hot.

Freezing

Freeze in suitable containers for up to 3 months. Defrost overnight in the fridge before reheating.

Nutrition

• Calories: 520 kcal
• Carbohydrates: 14 g
• Protein: 42 g
• Fat: 32 g
• Saturated Fat: 11 g
• Sodium: 620 mg

Nutritional values are approximate and will vary depending on ingredients used.

FAQs

James Martin Beef Casserole

Recipe by Clara WoodCourse: MainCuisine: BritishDifficulty: Easy

Servings

4

servings

Prep time

30

minutes

Cooking time

40

minutes

Calories

300

kcal

Total time

1

hour 

10

minutes

A rich and comforting James Martin beef casserole with tender slow-cooked beef, vegetables, and a deeply savoury gravy. Perfect for a hearty family dinner.

Ingredients

• 1 kg stewing beef, cut into chunks

• 2 tbsp plain flour

• Salt and black pepper

• 2 tbsp olive oil

• 2 onions, sliced

• 3 carrots, sliced

• 2 celery sticks, sliced

• 3 garlic cloves, crushed

• 2 tbsp tomato purée

• 500 ml beef stock

• 250 ml red wine

• 2 bay leaves

• 1 tsp dried thyme

• 1 tbsp Worcestershire sauce

Directions

• Preheat oven to 160°C (140°C fan).
• Season flour, coat beef, and brown in oil.
• Cook onions, carrots, celery, and garlic until softened.
• Add tomato purée, wine, stock, herbs, and beef.
• Cover and cook in the oven for 1½–2 hours until tender.
• Check seasoning, garnish with parsley, and serve.

Notes

• Brown the beef well for maximum flavour.
• Cook slowly for tender meat.
• Tastes even better the next day.