James Martin Beef Casserole is made with diced stewing beef, smoky bacon lardons, carrots, celery, fragrant herbs, a generous splash of red wine, and rich beef stock. The result is tender, fall-apart beef in a deeply savory and thick gravy. It is the perfect cozy, cold-weather dinner for the family and makes enough to serve six.
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- James Martin Tomato And Red Pepper Soup
- James Martin Scones recipe
- James Martin Victoria sponge cake with raspberries
Why You Will Love This Beef Casserole:
- Tender, Fall-Apart Beef: The secret to this recipe is the low and slow cooking time (2.5–3 hours). This method breaks down the tough fibers in the beef, guaranteeing every piece is succulent and melts in your mouth.
- The Richest Gravy: The combination of searing the beef, deglazing the pan with red wine, and slow-simmering with tomato paste creates a thick, deeply savory gravy that is the backbone of the dish—perfect for soaking up with mashed potatoes.
- Ultimate Cold-Weather Comfort: This casserole is the gold standard of cozy food. It fills your kitchen with an incredible aroma and provides a warm, hearty meal that satisfies everyone.
- Flavors Improve Overnight: This is an ideal make-ahead meal. The flavors of the herbs, wine, and beef continue to deepen as the casserole chills, making the leftovers taste even better the next day.
James Martin Beef Casserole Ingredients
For the Beef and Base:
- 1 kg (2.2 lbs) stewing beef (chuck or shin), cut into 1-inch cubes
- 2 tablespoons plain flour
- 1 tablespoon olive oil
- 100g (3.5 oz) smoked bacon lardons or chopped pancetta
- 1 large onion, roughly chopped
- 2 carrots, peeled and roughly chopped
- 2 celery stalks, roughly chopped
- 3 cloves garlic, minced
- 2 tablespoons tomato puree (tomato paste)
For the Liquid and Seasoning:
- 1 cup dry red wine (like Merlot or Cabernet Sauvignon)
- 2 cups beef stock (hot)
- 2 bay leaves
- 4 sprigs fresh thyme
- 1 teaspoon Worcestershire sauce
- Salt and freshly ground black pepper
How To Make James Martin Beef Casserole
- Sear the beef: Preheat your oven to 325°F (160°C). Toss the beef cubes with the plain flour, salt, and pepper until lightly coated. Heat the olive oil in a large, oven-safe casserole dish or Dutch oven over high heat. Sear the beef in batches until a deep brown crust forms on all sides. Remove the beef and set it aside.
- Sauté the aromatics: Reduce the heat to medium. Add the bacon lardons and cook until crispy. Remove the bacon and set it aside, leaving the fat in the pot. Add the onion, carrots, and celery to the pot. Cook for 5-7 minutes until the vegetables begin to soften. Add the minced garlic and cook for 1 minute.
- Build the flavor: Stir the tomato puree into the vegetables. Cook for 2 minutes. Pour the red wine into the pot. Bring it to a vigorous boil, scraping up any browned bits stuck to the bottom of the pan (deglazing). Let the wine reduce by half.
- Simmer and set: Return the beef and bacon to the pot. Pour in the hot beef stock. Add the bay leaves, fresh thyme, and Worcestershire sauce. Bring the mixture back to a simmer.
- Slow cook: Cover the casserole dish tightly with a lid or foil. Transfer it to the preheated oven and bake for 2 1/2 to 3 hours, or until the beef is fork-tender and falls apart easily.
- Rest and serve: Remove the casserole from the oven. Discard the bay leaves and thyme sprigs. Let it rest, covered, for 10 minutes before serving.
Recipe Tips
- Sear the Beef Properly: Do not overcrowd the pan when browning the beef. Searing in small batches over high heat is crucial. This step creates a caramelized crust which adds incredible depth and savory flavor to the finished gravy.
- Deglaze the Pan: After removing the beef, use the red wine to scrub the pan base. This deglazing process releases all the concentrated meat flavor, which is the backbone of the gravy.
- Low and Slow is Essential: Stewing beef contains tough connective tissues. Cooking it at a low temperature for a long time breaks down these tissues into gelatin, making the meat incredibly tender and thickening the sauce.
- Resting is Crucial: Always let the casserole rest, still covered, for 10 minutes after it comes out of the oven. This allows the sauce to settle and the residual heat to finish cooking the beef gently.
What To Serve With Beef Casserole?
This hearty casserole needs comforting sides to soak up the rich gravy serve it over a generous mound of creamy mashed potatoes, which is the classic British pairing. Alternatively, serve it with thick, buttered slices of homemade soda bread or alongside fluffy rice. Steamed green beans or a side of glazed carrots add a nice contrast.
How To Store Leftovers Beef Casserole?
- Refrigerate: Allow the casserole to cool to room temperature store it in an airtight container in the refrigerator for up to 3 days. The flavor will actually improve overnight!
- Freeze: Beef casserole freezes very well once cooled, pour the casserole into freezer-safe containers and freeze for up to 3 months. Thaw overnight in the refrigerator and reheat gently on the stovetop or in the oven.
How To Reheat Leftovers Beef Casserole?
When reheating, the gravy will be very thick. The key is to add moisture and use gentle heat to keep the beef tender.
1. On the Stovetop (Recommended for Single Servings)
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- Add Liquid: Scoop the casserole into a saucepan over low heat. Add a splash of beef stock or water (about 2 tablespoons per serving) to loosen the thickened gravy.
- Stir Gently: Heat slowly, stirring often, until the beef is piping hot all the way through. Do not let it come to a rapid boil.
2. In the Oven (Best for Large Portions)
This method prevents the beef from drying out and ensures even heating for a large dish.
- Preheat: Set your oven to a low heat, about 325°F.
- Cover: Transfer the casserole to an oven-safe dish and cover it tightly with aluminum foil.
- Bake: Heat for 20 to 30 minutes, or until the center is steaming hot.
FAQs
The beef may not have been cut small enough, or the oven temperature was too high. For tender beef, the cooking liquid must be held at a low, gentle simmer (never a rapid boil) for the full cooking time.
Yes follow the stovetop steps (searing the beef and deglazing the pan) first. Then, transfer all the ingredients to the slow cooker and cook on low for 6 to 8 hours.
Stir 1 tablespoon of cornstarch (mixed with 2 tablespoons of cold water) into the hot liquid. Bring the casserole back to a simmer on the stovetop for 1 minute; the gravy will thicken instantly.
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Beef Casserole Nutrition Facts
Serving Size: 1 bowl (approx. 1.5 cups)
- Calories: 480 kcal
- Total Fat: 22g
- Saturated Fat: 9g
- Cholesterol: 100mg
- Sodium: 750mg
- Total Carbohydrate: 30g
- Dietary Fiber: 4g
- Sugars: 7g
- Protein: 40g
James Martin Beef Casserole
Course: Dinner, Lunch, MainCuisine: American, BritishDifficulty: Easy6
servings20
minutes3
hours480
kcalJames Martin Beef Casserole is made with diced stewing beef, smoky bacon lardons, carrots, celery, fragrant herbs, a generous splash of red wine, and rich beef stock. The result is tender, fall-apart beef in a deeply savory and thick gravy. It is the perfect cozy, cold-weather dinner for the family and makes enough to serve six.
Ingredients
1 kg (2.2 lbs) stewing beef (chuck or shin), cut into 1-inch cubes
2 tablespoons plain flour
1 tablespoon olive oil
100g (3.5 oz) smoked bacon lardons or chopped pancetta
1 large onion, roughly chopped
2 carrots, peeled and roughly chopped
2 celery stalks, roughly chopped
3 cloves garlic, minced
2 tablespoons tomato puree (tomato paste)
- For the Liquid and Seasoning:
1 cup dry red wine (like Merlot or Cabernet Sauvignon)
2 cups beef stock (hot)
2 bay leaves
4 sprigs fresh thyme
1 teaspoon Worcestershire sauce
Salt and freshly ground black pepper
Directions
- Sear the beef: Preheat your oven to 325°F (160°C). Toss the beef cubes with the plain flour, salt, and pepper until lightly coated. Heat the olive oil in a large, oven-safe casserole dish or Dutch oven over high heat. Sear the beef in batches until a deep brown crust forms on all sides. Remove the beef and set it aside.
- Sauté the aromatics: Reduce the heat to medium. Add the bacon lardons and cook until crispy. Remove the bacon and set it aside, leaving the fat in the pot. Add the onion, carrots, and celery to the pot. Cook for 5-7 minutes until the vegetables begin to soften. Add the minced garlic and cook for 1 minute.
- Build the flavor: Stir the tomato puree into the vegetables. Cook for 2 minutes. Pour the red wine into the pot. Bring it to a vigorous boil, scraping up any browned bits stuck to the bottom of the pan (deglazing). Let the wine reduce by half.
- Simmer and set: Return the beef and bacon to the pot. Pour in the hot beef stock. Add the bay leaves, fresh thyme, and Worcestershire sauce. Bring the mixture back to a simmer.
- Slow cook: Cover the casserole dish tightly with a lid or foil. Transfer it to the preheated oven and bake for 2 1/2 to 3 hours, or until the beef is fork-tender and falls apart easily.
- Rest and serve: Remove the casserole from the oven. Discard the bay leaves and thyme sprigs. Let it rest, covered, for 10 minutes before serving.
Notes
- Sear the Beef Properly: Do not overcrowd the pan when browning the beef. Searing in small batches over high heat is crucial. This step creates a caramelized crust which adds incredible depth and savory flavor to the finished gravy.
Deglaze the Pan: After removing the beef, use the red wine to scrub the pan base. This deglazing process releases all the concentrated meat flavor, which is the backbone of the gravy.
Low and Slow is Essential: Stewing beef contains tough connective tissues. Cooking it at a low temperature for a long time breaks down these tissues into gelatin, making the meat incredibly tender and thickening the sauce.
Resting is Crucial: Always let the casserole rest, still covered, for 10 minutes after it comes out of the oven. This allows the sauce to settle and the residual heat to finish cooking the beef gently.
