Cranberry Beef Casserole

Casseroles are a good standby in the freezer. They can be brought out and used during the hectic build up to Christmas. The next recipe would be suitable for Christmas Eve dinner.

2 hours 45 minutes


  • 1 ½lbs lean braising steak, cubed
  • 1 teaspoon dried basil
  • ¼ teaspoon cinnamon
  • 2oz plain flour
  • Salt and pepper
  • 3 tablespoons oil
  • ½ pint beef stock
  • 12 pickling onions
  • 6 whole cloves
  • 1 red pepper, diced
  • 1 x 6 ½oz jar of cranberry sauce
  • 2 tablespoons lemon juice
  • 6oz mushrooms, sliced
  • Parsley


  1. Mix together the flour, basil and cinnamon. Toss the cubed beef in this mixture.
  2. Heat the oil in a large pan and fry off the beef until sealed. Put into a casserole dish.
  3. Add pickling onions , which have cloves stuck in, into the large pan and cook to brown. Add any remaining flour mix and cook for a minute. Add the stock. Stir to thicken.
  4. Pour over steak and cook for about 2 hours at gas 3 / 325 elec / 170c.
  5. Stir in cranberry sauce, lemon juice and mushrooms. Cook for a further 30 minutes.
  6. Season to taste. Garnish with parsley.

Can be frozen. Defrost fully before reheating at above temperature for 30 minutes.