St. Edward's Yuletide Casserole

20 minutes
2 hours


  • 2lbs cubed braising steak
  • 4 tbsp oil
  • 1 ½ oz flour
  • salt and pepper
  • 2 cloves garlic, crushed
  • 4oz sliced mushrooms
  • 8oz chopped red pepper
  • 2 carrots, cleaned and diced
  • 2 tbsp blackcurrant jelly
  • ¼ pt red wine or port
  • ¾ pt beef stock
  • 8oz chopped onions


  1. Heat oil in a pan and when hot cook the meat until sealed on all sides. Remove to casserole.
  2. Add onions, garlic, pepper, carrot and mushrooms and cook for about 5 minutes
  3. Add flour and cook a few minutes
  4. Add stock and wine. Bring to boil stirring up the meat residue from the bottom of the pan.
  5. Add blackcurrant jelly (you can also use bramble jelly).
  6. Return meat to pan, mix well and return to casserole.
  7. Cover and cook for about 2 hours at 150C, Gas 3, 325E or until meat is tender. Check for seasoning.

Try using whole pickling onions instead of 8oz chopped onions.