Christmas Eve Casserole

2 hours 30 minutes


  • 1 ½ lbs Lean braising steak, cubed
  • 1 tspn Dried Basil
  • ¼ tspn Cinnamon
  • Salt and Pepper
  • 2oz Plain Flour
  • 2 tbsp Oil
  • ¾ Pint Beef Stock
  • 12 Pickling Onions
  • 6 Whole Cloves (stick cloves in onions)
  • 6oz Sliced Mushrooms
  • 2 medium Carrots, diced
  • 1 x 6.5oz jar Cranberry Sauce
  • 1 Red Pepper, diced
  • 2 tbsp Lemon Juice


  1. Heat oil in large pan and saute meat to seal. Remove to casserole.
  2. Add carrot, pepper and onions and cook for a few minutes, remove to casserole.
  3. Add flour, basil and cinnamon to juices in pan and cook a minute. Add stock and cook until thickened. Pour over steak, mix well and cook in low oven gas 3, 325F, 170C for about 2 hours.
  4. Add sliced mushrooms and stir in cranberry sauce and lemon juice. Season and return to oven for a further 30 minutes or until tender.

Freeze in suitable containers and label. Thaw completely and reheat at gas 3, 325F, 170C for 30 minutes.