• 4 medium carrots
  • 2 tbsp olive oil
  • 1 small knob unsalted butter
  • 440 g lean diced casserole steak
  • 1 large onion
  • 1 tbsp plain flour
  • 500 ml low-salt beef stock
  • A sprig of fresh thyme
  • 1 tsp redcurrant jelly
  • Mashed potato, to serve


  1. 1

    Preheat the oven to 150°C, fan 130°C, gas 4.

  2. 2

    Peel the carrots and cut diagonally into big chunks.

  3. 3

    Heat half the oil and the butter in a heavy-based ovenproof dish and fry the steak in batches until browned. Transfer to a plate as you go.

  4. 4

    Meanwhile, peel the onion and slice finely.

  5. 5

    When all the steak is browned, heat the remaining oil in the same pan and gently cook the onions for about 10 minutes until soft.

  6. 6

    Sprinkle on the flour and cook for 1 min, stirring, then return the steak to the pan, add the carrots, stock (or water) and thyme. Cook in the oven for 2½ hours – you will need to give it a stir every so often and add a little more a stock (or water) if necessary. Cover the pan with a lid. Add the redcurrant jelly and cook for another 15-30 mins or so until the meat is really tender.

  7. 7

    Serve with the mashed potato and some steamed cabbage, if you like.

Nutritional Details

Each serving provides
  • Energy 2613kj 624kcal 31%
  • Fat 20.7g 30%
  • Saturates 6.7g 34%
  • Sugars 26.2g 29%
  • Salt 4.1g 68%

% of the Reference Intakes

Typical values per 100g: Energy 264kj/63kcal

Each serving provides

63.4g carbohydrate 9.4g fibre 41.5g protein

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