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How To Make Beef Casserole

How To Make Beef Casserole

In this Videojug film Rob Goves of Relish Caterers shows you how to cook a beef casserole. This dark and rich beef casserole uses ox cheek and real ale which together go to create the ultimate winter warmer!


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150° c  -  300° f


  • 500 g ox cheek, trimmed
  • 500 g real ale
  • 2 celery sticks
  • 2 onions
  • 2 carrots
  • 3 fresh bay leaves
  • rapeseed oil
  • 30 g butter
  • 1 plain flour
  • 300 ml dark chicken stock
  • parsley, chopped
  • sea salt
  • pepper
  • 2 thyme sprigs


Chop the onions and fry them in a little oil. Chop the celery and carrots and add to the onions. Mix everything together and cook gently.

Dice the ox cheek into nice big chunks. Don't worry about the sinews at this stage, as they will melt down in the cooking process. Lightly dust the meat in seasoned flour, fry on both sides until brown in a little oil and butter.

Once the vegetables have caramelised and cooked down, add the bay leaf, the thyme sprigs, the ale and the chicken stock.

Add the browned meat to the vegetable, then cook in the oven with a lid at 150 degrees Celsius for 3.5-4 hours.

Serve with a little chopped parsley sprinkled over the top.