Beef & vegetable casserole

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• Suzeww

  07 February 2012

  Suzeww rated and commented on this recipe

  

  Absolutley gorgeous, easy to put together with no browning of the meat, then just pop in the oven and get on with your day. I would put more carrots in next time everyone was moaning that they only had 1.

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• barnum

  12 February 2012

  barnum commented on this recipe

  Cooked this in my slow cooker. Absolutely divine. I used braising steak in slabs, some leftover Chantenay carrots in addition to others, wholemeal flour to thicken. Used some home-made beef stock and 1 Oxo, crumbled. Left it overnight to cook. Family had to eat at different times of day so this was constantly "on tap" for anyone who neded feeding, with some mash and cabbage. Everyone loved it!!

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• GemmaC25

  13 February 2012

  GemmaC25 commented on this recipe

  How do you do this in a slow cooker? I'm new to slow cooking! :)

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• Inkypink

  13 February 2012

  Inkypink commented on this recipe

  Lovely and rich and very easy. I always add extra carrots to casseroles as I love the flavour when they're slow cooked. I used a beef stockpot rather than a cube. Top tip: don't do as I did and pick up the lid of the pan just after taking out of the oven. Picture Tom and Jerry style massive throbbing hand!!!

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• Annie P

  16 February 2012

  Annie P rated and commented on this recipe

  

  Delicious casserole, quick and easy to prepare. It didn't make any difference not browning the meat first, which I find very tedious, so this will now be my beef casserole recipe of choice. Thank you!

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• SoutheastFoodie

  18 February 2012

  SoutheastFoodie rated and commented on this recipe

  

  Fantastic recipe!

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• Jo

  26 February 2012

  Jo rated and commented on this recipe

  

  Beautiful

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• Murphy

  27 February 2012

  Murphy commented on this recipe

  This is absolutely divine. The meat was so unbelievably tender and the richness of the gravy was just glorious. Stayed true to the recipe and will certainly do this again. Recommended. Amazing dish.

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• jc

  09 March 2012

  jc rated and commented on this recipe

  

  fantastic casserole everybody who has tasted it has asked for the recipe.a firm family favourite.

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• kellyb

  12 March 2012

  kellyb rated and commented on this recipe

  

  I'm not a meat eater, but cooked this for my 3 girls and their grandparents. Everyone said how delicious the meat tasted and all had clean plates! My 5 yr olds are usually quite fussy, but they too really enjoyed this dish. Will definitely be cooking it again!

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• Purple

  28 March 2012

  Purple rated and commented on this recipe

  

  A terrific recipe that was liked by all. It was a bit watery so next time I'll cool it longer without the lid on.

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• Flowergirl

  10 April 2012

  Flowergirl commented on this recipe

  Delicious. Will definitely make again. Would also make an excellent pie filling, just make gravy a little thicker. Will have to give it a try

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• Mona

  13 April 2012

  Mona rated and commented on this recipe

  

  VERY VERY tasty!!! Thank you

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• Katie_eeeee

  23 June 2012

  Katie_eeeee commented on this recipe

  Do you cook the carrits n meat ect for 10 mins on hob first before the oven?

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• Pam

  15 August 2012

  Pam commented on this recipe

  yes Katie_eeeee

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• clara jane

  11 September 2012

  clara jane rated and commented on this recipe

  

  This was truly scrumptious. I did double the quantity of meat and veg, but not the liquid, and the consistency of the sauce was perfect - no need to remove the lid to thicken it. I think we must be a greedy family of 5 (three teenage boys!) as doubling the quantity of meat was just right.

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• Carol

  23 September 2012

  Carol rated and commented on this recipe

  

  This casserole is delicious, I put all the ingedients together in my slow cooker and left it on low over night and then on keep warm until lunchtime. The flavour was amazing.

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• Peach

  07 October 2012

  Peach rated and commented on this recipe

  

  Husband and baby boy loved this. I added more carrots and celery than the recipe stated and served it with jacket potato wedges, very yummy and rich.

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• Lyndseymac

  08 October 2012

  Lyndseymac rated and commented on this recipe

  

  A great recipe. I added more carrots and some swede and left out the celery and it was delicious. The meat just fell apart it was so tender! I also added a glug of red wine to deepen the flavour. Will be making this again.

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• spikers

  12 October 2012

  spikers rated and commented on this recipe

  

  Great slow cooker recipe. Cooked on low for 8 hrs - meat just melted in mouth. Added chat potatoes and reduced amount of water added. Highly recommended.

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Ingredients

• 2 celery sticks, thickly sliced
• 1 onion , chopped
• 2 really big carrots , halved lengthways then very chunkily sliced
• 5 bay leaves
• 3 sprigs thyme
• 1 tbsp vegetable oil
• 1 tbsp butter
• 2 tbsp plain flour
• 2 tbsp tomato purée
• 2 tbsp Worcestershire sauce
• 2 beef stock cubes , crumbled
• 850g stewing beef (featherblade or brisket works nicely), cut into nice large chunks

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Difficulty and servings

Serves 5

Preparation and cooking times

Prep 15 mins

Cook 3 hrs - 3 hrs 50 mins

Ingredients

• 2 celery sticks, thickly sliced
• 1 onion , chopped
• 2 really big carrots , halved lengthways then very chunkily sliced
• 5 bay leaves
• 3 sprigs thyme
• 1 tbsp vegetable oil
• 1 tbsp butter
• 2 tbsp plain flour
• 2 tbsp tomato purée
• 2 tbsp Worcestershire sauce
• 2 beef stock cubes , crumbled
• 850g stewing beef (featherblade or brisket works nicely), cut into nice large chunks

PER SERVING

483 kcalories, protein 33.7g, carbohydrate 14.3g, fat 32.6 g, saturated fat 13.4g, fibre 2.3g, sugar 7.4g, salt 1.6 g

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