Mary Berry Beef Casserole

This one brings back memories of a snowy Tuesday when the boiler was acting up, and I needed something—anything—to warm the bones. I had a pack of braising beef in the fridge, a few tins of beans, and no real plan. But once that beef hit the pan and the kitchen started smelling of paprika and garlic? I knew I was onto something.

The first time, I forgot to drain the beans before reheating—ended up with a bit of a soup situation. Not tragic, just… sloppy. But once I nailed the cook time, and got the ratio of beef to stock just right, it turned into a rich, spoon-coating casserole that we now call “that miracle beef bake” in my house. Bonus: it makes your kitchen smell like you’ve been cooking for hours—even if you haven’t.

A FEW REASONS THIS JUST WORKS

There’s nothing fancy here. Just solid, warming, weekday-saving comfort food. Here’s what makes this one a keeper:

• Braising beef – Slow-cooked to fall-apart tender without the fuss.
• Paprika + cumin – Adds gentle spice and that deep, smoky base.
• Chopped tomatoes + purée – Keeps the sauce rich without drowning the beef.
• Black-eyed beans – Stirred in at the end, they add creamy texture and a bit of bulk.

It’s the casserole you make once and crave again by Friday.

INGREDIENTS + WHY THEY MATTER

• Olive oil (2 tbsp) – For browning. You need the heat without burning.
• Braising beef (1 kg) – It loves a long cook—becomes beautifully soft and rich.
• Red onions (2) – Slightly sweeter than white; they melt into the sauce.
• Green pepper (1) – Adds bite and freshness.
• Garlic (3 cloves) – Bold and warming.
• Fresh green chillies (1–2) – Add kick without overpowering—adjust to taste.
• Cumin (1 tbsp) – Earthy and grounding.
• Sweet smoked paprika (2 tsp) – For that mellow, smoky depth.
• Chopped tomatoes (400 g tin) – Base of the sauce. Use good-quality ones.
• Beef stock (350 ml) – The better the stock, the better the sauce.
• Tomato purée (1 tbsp) – Intensifies the tomato flavour.
• Light muscovado sugar (½ tsp) – Balances acidity with a hint of sweetness.
• Black-eyed beans (2 x 400 g tins) – Added at the end so they stay firm.
• Salt + black pepper – Always season in layers.

MAKING IT YOURS (WITHOUT RUINING IT)

• More heat? Add an extra chilli or a pinch of cayenne.
• No beef stock? Chicken stock works in a pinch.
• Meat-free version? Swap beef for chestnut mushrooms and chickpeas—still hearty.
• Gluten-free? This one’s naturally GF—just check your stock.

MISTAKES I’VE MADE (AND HOW TO AVOID THEM)

What Went Wrong	Why It Happens	How to Fix It
Beef turned chewy	Didn’t cook it long enough	Stick to the full 1½–2 hours—low and slow wins
Sauce too thin	Used too much stock	Keep an eye mid-bake—add only if it needs it
Beans went mushy	Added too early	Stir them in 30 mins before the end
Bland flavour	Didn’t brown meat or season	Salt early and brown in batches for flavour

HOW TO MAKE MARY BERRY’S BEEF CASSEROLE

Preheat the Oven
160°C (140°C fan) / Gas 3.

Brown the Beef
In a large ovenproof pan, heat olive oil. Brown beef in batches over high heat until golden. Set aside.

Cook the Vegetables
In the same pan, soften the onions, pepper, garlic, and chillies for 3–4 mins. Add cumin and paprika, and cook for 30 seconds.

Build the Sauce
Stir in chopped tomatoes, stock, tomato purée, and muscovado sugar. Bring to a gentle boil. Season with salt and pepper.

Bake
Return beef to the pan. Cover and bake for 1½–2 hours. Stir in the drained black-eyed beans 30 mins before the end.

Rest and Serve
Let it sit for 10 minutes before serving. Trust me—it’s worth the wait.

TIPS FROM MY KITCHEN

• I use a cast iron pot—it holds the heat better and cooks evenly.
• If my beans are extra soft, I add them in the last 15 minutes instead of 30.
• I always serve this with crusty bread or mashed potatoes—got to mop up that sauce.
• I throw in a handful of chopped fresh parsley before serving for a bit of brightness.

STORAGE + SERVING

• Fridge: Keeps for 3 days, tightly sealed.
• Freezer: Freeze in portions for up to 3 months. Defrost overnight.
• Reheat: Gently on the hob or in the oven at 160°C until piping hot.
• Serve with: Crusty sourdough, buttery mash, or rice.

FREQUENTLY ASKED QUESTIONS

Q: Can I make this in advance?
A: Absolutely—it actually tastes better the next day.

Q: Can I use a slow cooker?
A: Yes! Brown the meat and veg first, then cook on low for 6–7 hours.

Q: What cut of beef is best?
A: Braising steak or chuck are ideal—budget-friendly and melt-in-your-mouth after slow cooking.

Q: Can I skip the sugar?
A: You can, but it really helps balance the acidity of the tomatoes.

Try More Recipes:

• Mary Berry Peppered Roast Beef Fillet
• Mary Berry Beef and Aubergine Pie Recipe
• Mary Berry Beef Bourguignon Pie