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Beef & vegetable casserole

Beef & vegetable casserole

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(107 ratings)

Prep: 15 mins Cook: 3 hrs - 3 hrs, 50 mins

Easy

Serves 5
A traditional braised beef stew with thick, rich gravy - an ideal recipe for cheap cuts as slow-cooking guarantees a tender dish

Nutrition and extra info

  • Freezable

Nutrition per serving

  • kcalories483
  • fat32.6g
  • saturates13.4g
  • carbs14.3g
  • sugars7.4g
  • fibre2.3g
  • protein33.7g
  • salt1.6g
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Ingredients

  • 2 celery sticks, thickly sliced

    Celery

    sell-er-ee

    A collection of long, thick, juicy stalks around a central, tender heart, celery ranges in…

  • 1 onion, chopped

    Onion

    un-yun

    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 2 really big carrot, halved lengthways then very chunkily sliced

    Carrot

    ka-rot

    The carrot, with its distinctive bright orange colour, is one of the most versatile root…

  • 5 bay leaf
  • 3 sprigs thyme

    Thyme

    This popular herb grows in Europe, especially the Mediterranean, and is a member of the mint…

  • 1 tbsp vegetable oil
  • 1 tbsp butter

    Butter

    butt-err

    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

  • 2 tbsp plain flour
  • 2 tbsp tomato purée
  • 2 tbsp Worcestershire sauce
  • 2 beef stock cube, crumbled
  • 850g stewing beef (featherblade or brisket works nicely), cut into nice large chunks

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Method

  1. Heat oven to 160C/140C fan/gas 3. Put the kettle on. Put the celery, onion, carrots, bay and 1 thyme sprig in a casserole with 1 tbsp oil and the butter. Soften for 10 mins, then stir in the flour until it doesn’t look dusty anymore, followed by the tomato purée, Worcestershire sauce and beef stock cubes.

  2. Gradually stir in 600ml hot water, then tip in the beef and bring to a gentle simmer. Cover and put in the oven for 2hrs 30 mins, then uncover and cook for 30mins – 1hr more until the meat is really tender and the sauce is thickened.

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Comments, questions and tips

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Comments (134)

therealslimsal's picture
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Really tasty stew. Used 1 Knorr beef stock pot instead of 2 stock cubes and 100ml of red wine with 500 ml of water. I put 2 parsnips in with the carrots and no celery. I will definitely make this again.

notachef's picture

I swap beef for lamb and use 1 lamb stock cube and 1 beef. Have to scoop some fat off half way through the cooking time.

hilaryys's picture
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My son hates casseroles (he calls them big pots and not in a complimentary way!) but I love them, especially when it's cold outside or I need to cook in advance. So I made this delicious casserole and then used it as a base for a beef pie topped with mashed potato and swede and served with broccoli on the side. He wasn't really fooled (he is 21 after all!!) but he enjoyed it much more. Result!

markhall948's picture

Multiplied everything by 6 to cook for a big group of 30 and cooked it for 14 hours, absolutely amazing!!! Compliments all round!!

ViruneeV's picture

Cooking this stew for like the 5-6th time and using this recipe as a rough guide and it's so simple and so tasty it's become a household favourite. Chuck everything in, leave it for a few hours and it's done!
Would recommend making cheese dumplings to go in at the last 30 mins too, as well as using red wine as well as water.

Angelica Mercieca Ciantar's picture

Absolutely love this stew/casserole recipe! Keep coming back to it every time! I add a parsnip, a couple of potatoes and some mushrooms to it and brown the beef and add a splash of wine with the water. I omit one stock cube and it always tastes amazing!

Tboom24's picture

Made this with extra marmite, Worcestershire sauce, dash of soy sauce and a pinch of dried habanero powder.
yum.

vernonlevy's picture
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A wonderful recipe. Easy to prepare. I added a couple of leeks to use them up. A very tasty stew with a rich thick gravy.

grimcooking's picture
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First time making a casserole and the effort was really worth it. End result was tasty, tender, and fragrant. Tried adding half red wine, half stock like other reviewers, but found the wine made the sauce too rich. Maybe one part wine to two parts stock is a better combination. Added mushrooms to include another texture but still perfect without. Made some Atora dumplings to go with the casserole. Highly recommend this recipe and the adding of dumplings!

CyclinginProvence's picture
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I have to say that I love this recipe; just making it for the 3rd time. Very tasty, very tender - and quick to prepare. I really like that fact that you don't have to brown the meat first as it speeds up the preparation and cuts down on washing-up. Then you can just forget about it for the next 2 or 3 hours...

Sxcurl69er's picture
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I make this for my family all the time the longer cooked the better, fantastic dish anytime of the year!

LuluLolly's picture
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Superb! I followed the advice of others and put part red wine & part water, added button mushrooms and cooked it at a lower temperature for around 6 hours, with the dumplings cooking for the last half an hour or so. The gravy was thick, rich and delicious! I'll definitely make this recipe again.

mumofisaac's picture
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Very bland. Not sure why it scores so highly?

grimcooking's picture
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Maybe you should taste your dish and adjust seasoning to suit your preference?

CLT1982's picture

Ooh, just made this for tonight's dinner and it was scrummy! So easy to prep and then leaving it to simmer gives you time to get on with other things (would be great if you had people round, or just to do a few other chores on a weekday evening). I put diced Charlotte potatoes in to the casserole and added a splash or two of red wine plus a good spoonful of Marmite to the gravy - yum. I also put dumplings in. The gravy was a tiny bit watery but so tasty it didn't matter - if I'd done mash on the side we'd have used that to mop it up, as it was we used some crusty bread, but maybe mash next time... And there will be a next time as this was so easy and delicious, perfect for Autumn!

ljshakey's picture
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This is my go-to stew recipe. I usually cook it for longer on slower heat so I can prepare it in the morning and not worry about it!

mrsrc5's picture
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Fantastic fool proof beef stew! I add a splash of red wine and a spoonful of marmite at the beginning and cook some dumplings on top for the last 30 mins. Perfect with fluffy roast potatoes and a green veg - my kids favourite Sunday dinner.

Jenneil1's picture
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Made this in the slow cooker. Followed recipe apart from adding a splash of red wine and had no bay leaves. By far the best beef stew I have ever made!

localhero's picture
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Very easy to make, I left out the celery (my husband hates it), added some potatoes and used 1/2 water 1/2 red wine for the liquid. Lovely served with some greens and crusty bread to mop up the very rich gravy. Will definitely be making this regularly!

varnteing's picture
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I double up all the ingredients n added red wine. Love it. The whole pot was gone will definitely make it again

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Questions (11)

cathyhoney's picture

Can you braise everything (jncluding the meat) the night before, put it in the fridge and take it out in the morning and cook in the slow cooker. I leave early for work so can't prepare it the same day.

If you can, is this fine for all meats or just red meat? Thanks.

Aishaa55's picture

Can I substitute the beef stock cubes for beef stock liquid ad if so how much

goodfoodteam's picture

A beef stock cube is about the same as about 1 tbsp concentrated liquid beef stock.

Annie17's picture

Hello! I've made this several times and the sauce and veg is delicious, but the meat always comes out a bit tough. I cook it for three and a half hours. Any suggestions gratefully received. Ta!

t-bon3's picture

What happens to the rest of the thyme?

The ingredients call for 3 sprigs of thyme but the method only has 1 thyme sprig in step 1.

This leaves me in the unusual situation of having too much thyme on my hands!

LuluLolly's picture
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I spotted that today! I added the other two sprigs with the beef and water.

SB89's picture

Hi, just a quick question for those of you who used slow cookers - did you add the fresh herbs when the recipe said, or at a later stage? Did you add the quantity stated or more to retain flavor over longer cooking time, and did you leave the sprigs whole - in a bouquet garni or just loose and fish them out? - or did you chop them? (and that's a few questions sorry!)
Thanks in advance!

goodfoodteam's picture

Hi there thanks for your question. That depends on the type of herbs, add woody herbs like thyme and rosemary at the beginning and fresh herbs such as coriander and basil chopped through at the end.

vinylate's picture

Could this be done in a slow cooker? Would it work as well without the first step, and just bunging it all in for a slow cook?

goodfoodteam's picture

Hi there, thanks for getting in touch. Yes, good idea - this recipe would work well in a slow cooker. You can skip step one if you like but the finished stew will have a lot less colour if you do. Hope it turns out well. Thanks, BBC Good Food team

kimnpat's picture

I made this for tea tonite in my slow cooker and it was lovely,enjoy :0)

Tips (5)

vernonlevy's picture
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I left out the bay leaves and added a couple of thickly sliced leeks. It's a very forgiving recipe.

grimcooking's picture
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Add one glass of red wine. Eat with Atora dumplings.

fitnessjonas's picture

I added lots more veggies to this. I doubled the carrots and celery and also added some swede. There is plenty of gravy. I used knorr rich gravy stock pot, which was brilliant!

alainej's picture
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oh and i added 200ml more water than stated because it was too dry

Stephyyfaye's picture
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Best recipe I've used, absolutely gorgeous! If being lazy or in a hurry, a mixed bag of pre-cut casserole vegetables work brilliantly. Swede is fab in it!

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