Beef Casserole Recipes

Nothing better at this time of year than a warming casserole to keep out the cold. If you're always making the same one, why not take a look through our recipes below for some fresh inspiration?

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Showing products 1 - 15 of 18

  • Oxtail with Guinness

    Oxtail with Guinness

    On the hob heat 2 tbsp olive oil in a large heavy flameproof casserole. Toss the oxtail pieces in the seasoned flour and fry until golden, cooking in batches
      
    6 SERVINGS
  • Unsalted Ox Tongue with Vegetable Soup

    Unsalted Ox Tongue with Vegetable Soup

    Before cooking, rinse the tongue under running water for about 1 hour
      
    4-6 SERVINGS
  • Basic Ox Tongue

    Basic Ox Tongue

    Place the Ox Tongue in a large, heavy sauce pan of cold water and bring to the boil
      
    4-6 SERVINGS
  • Beef Rib Trim - Slow Cook

    Beef Rib Trim - Slow Cook

    Allow the meat to come to room temperature, pat dry with kitchen paper, coat lightly in the flour and tap off any excess.
      
    4-6 SERVINGS
  • Beef Olives in Vegetable sauce

    Beef Olives in Vegetable sauce

    Allow the Beef Olives to come to room temperature, pat dry with kitchen paper and coat lightly in flour- tapping off any excess
      
    4-8 SERVINGS
  • Braised Beef Brisket

    Braised Beef Brisket

    Heat the oil in a casserole pan and sear the brisket on all sides. Remove from the pan and set aside.
      
    4 SERVINGS
  • Braised Ox Cheeks with Vegetables and Balsamic Vinegar

    Braised Ox Cheeks with Vegetables and Balsamic Vinegar

    Allow the meat to come to room temperature, pat dry with kitchen paper and season the cheeks with salt and pepper
      
    4 SERVINGS
  • Steak & Kidney Pudding

    Steak & Kidney Pudding

    Mix the flour, salt and suet together and slowly add sufficient cold water to make the mixture into a pliable dough. Turn the dough onto a floured board and knead lightly
      
    2-3 SERVINGS
  • Steak & Kidney Pie

    Steak & Kidney Pie

    Place the steak and kidney in a plastic bag with the salt, pepper and flour. Close the bag and shake well until the meat is thoroughly coated
      
    4-6 SERVINGS
  • Boneless Shin of Beef with Gremolata

    Boneless Shin of Beef with Gremolata

    Allow the meat to come to room temperature, pat dry with kitchen paper, coat lightly in the flour and tap off any excess.
      
    4 SERVINGS
  • Traditional Daube Provençale

    Traditional Daube Provençale

    Two days before eating, place the beef in a bowl with the wine, 2 cloves of garlic, 2 sprigs of thyme, the parsley (roughly chopped), 1 strip orange peel and 1 celery stalk
      
    8-12 SERVINGS
  • Classic Daube de Boeuf

    Classic Daube de Boeuf

    Heat the oil in a large casserole over a medium heat and fry the onion, celery and garlic until golden brown, remove and set aside
      
    6-8 SERVINGS

Showing products 1 - 15 of 18