A page from the family cookbook

Barbara's Beef Casserole

Swansea, Wales

Main

The story

“Barbara learnt this recipe from her mother, Pat, and made it her own by adding a tablespoon of Bovril. She always prepared it the day before because, as she put it, good things are worth waiting for. We still make it from her flour-dusted recipe book, and nobody is allowed to skip the extra gravy.”

This recipe now belongs to every family who cooks it.

The method

  1. 1Brown the beef in batches, then soften the onions and carrots in the same pan.
  2. 2Stir in the flour, then add the ale, stock and Bovril. Return the beef to the pan.
  3. 3Simmer gently for two hours until tender. Barbara always prepared it the day before — overnight is even better.
  4. 4Reheat slowly until the sauce is rich and glossy, then season to taste.
  5. 5Serve in warmed bowls with creamy mash or crusty bread, and plenty of extra gravy.

Cook's notes & swaps

A little help from the OPR kitchen

These are optional pointers for making the recipe your own while keeping the spirit of the original.

Make it ahead

Barbara’s advice was to prepare it the day before. The flavour deepens overnight, then it only needs warming gently before serving.

No ale?

Use extra beef stock instead. You will lose some of the malty depth, but the Bovril will still give the casserole a rich savoury finish.

Pass it on

A good recipe is better when it's shared.

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