French Beef Casserole

I had totally forgotten this marvellous casserole until a couple of weeks ago.  It used to be my favourite dish to serve up when I had people over for dinner and it is so simple to make and very tasty indeed…

It has lovely crunchy french bread slices on top buttered with a combination of butter and Dijon Mustard which soak up some of the delicious sauce.   I use a heavy cast iron Chasseur pot on the stove and then transfer it into the oven.  Well worth making…

French casserole 2


  • 1 Kg chuck or blade steak cut into cubes
  • 1 tsp brown sugar
  • salt & pepper
  • 1 beef stock cube
  • 1 tbsp flour
  • pinch nutmeg
  • 1 onion finely chopped
  • 2 cloves of garlic crushed
  • 1 tbsp vinegar
  • 1 tsp Worcestershire Sauce
  • 1 tbsp tomato sauce
  • 2 tbsp butter
  • 1 tbsp olive oil
  • 1 tbsp extra flour
  • 1/2 cup water
  • 1/2 cup dry red wine
  • 1 French Bread stick
  • 2 tbsp extra butter
  • 2 tsp Dijon Mustard


  • Combine sugar, salt and pepper, crumbled stock cube, flour, nutmeg, finely chopped onion, crushed garlic, vinegar, Worcestershire sauce and tomato sauce. Spoon over meat, cover, leave to marinate 1 hour; stir occasionally.
  • In a heavy cast iron Chasseur pot or similar, heat the butter and oil, add meat and marinade, cook 30 seconds.
  • Combine the extra flour with the water and red wine  and add to the meat, stir until sauce boils and thickens.
  • Transfer to the oven, cover and bake for around  1 & 1/2 hours at 180c or until the meat is very tender
  • Cut bread stick into 2 ” slices. Combine extra butter and mustard, spread on one side of bread slices.
  • Place slices, mustard side up, on top of casserole, push down gently to soak up some of the sauce.
  • Return to oven, cook uncovered further 20 minutes or until top is brown and crisp

French Casserole

I served the casserole with some little individual Potato Gratins which I buy at Aldi. The brand is Maitre D’ Potato Gratin and they are scrumptious!

Bon Appetit!


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