St Anne's beef

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Prep time:

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Serves: 4

By GraceK



  • 4 tbsp redcurrant jelly

  • 3 tbsp sunflower oil

  • 570ml beef stock

  • 225g button mushrooms

  • 30g butter

  • 40g plain flour

  • 3 tbsp Worcestershire sauce

  • 2lb steak chuck or shoulder


  1. Trim off fat from the meat and cut into cubes (or sensibly get the butcher to do this for you).
  2. In a large pan, melt the butter and oil and brown the meat.
  3. Sprinkle with flour and stir in. Allow to cook for a few minutes. Add the stock and bring to the boil, stirring until thickened.
  4. Add the Worcester sauce and redcurrant jelly and stir until melted in.
  5. Cover and simmer for 5 minutes.
  6. Pour into casserole and cook at 150C/Gas Mark 2 for 3 hours or longer if you like in a slow cooker. Add the mushrooms 20 minutes before the end.

Handy Hint

This goes particularly well with mashed potato with a good dose of garlic mixed in and some green veg.

Additional Information

  • mushroom

  • beef

  • Make Ahead

  • Kids can help

  • Meat

  • Main Course

  • Dairy Free

  • Nut Free

  • Egg Free

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Your comments

  • GraceK 18/10/10 19:21

    This is my favourite stew ever.