Looking to prepare a hearty autumn meal? Learn how to create a perfect Beef Casserole for six people, just like Michael Chamberlain does at The Victoria Inn at Holkham.

Whether you’re cooking for the entire family or hosting friends, now’s your chance to earn some extra brownie points with this fabulous recipe from .



1k Diced beef
600g Diced veg – carrots, onion, celery, leeks, swede
100g Silver skin onion
100g Button mushrooms
2 Garlic
4 Sprigs of fresh thyme
1 glass of red wine
1 Litre of beef stock


250ml Double cream
50g Butter
3 tbsp Horse radish
1.5kg Potato boiled, then mashed


For the casserole

Marinade the beef in red wine, garlic & thyme for 24 hours
Drain & pat dry, but keep all liquid, garlic & thyme
In a heavy base pan, add a little oil & get very hot
Add beef in small batch & colour well
Remove from pan & place in a large casserole dish on oven roasting tray, add veg & liquid
Cover & cook until tender & thicken with jus de veal

For the Mash

Reduce cream & butter by half
Add mash potato & horseradish
Season to taste and serve