Beef & vegetable casserole

Beef & vegetable casserole

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(150 ratings)

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


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

  • kcal483
  • fat32.6g
  • saturates13.4g
  • carbs14.3g
  • sugars7.4g
  • fibre2.3g
  • protein33.7g
  • salt1.6g
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  • 2 celery sticks, thickly sliced



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

  • 1 onion, chopped



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

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



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

  • 5 bay leaf
  • 3 sprigs 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 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


  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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12th Jan, 2017
I cooked this last night. It was beautiful! I substituted celery for button mushrooms and added them in the last hour of cooking. I seared the meat first (just felt like I had to!) and cooked it for about 6 hours though just to make sure the meat was melt in the mouth! Served with dumplings.
30th Dec, 2016
This is a fave for me - only thing I change is only use one stock cube and add red wine: Use one stock cube in 400ml water then add 200ml red wine. Used to do half and half with red wine but was slightly too overpowering!
catplumb's picture
25th Nov, 2016
Don't you need to sear the meat first?
24th Nov, 2016
Without a doubt the best stew I've ever tasted, and I've made a few!
Short Hamstrings
23rd Nov, 2016
Absolutely delicious and SO easy, I didn't take the lid off for the final hour as it would have been too dry but you'll be able to tell that from how it looks after 2 hours. Family loved it : -) Making again today & doubling up so there's enough for a family portion to freeze.
22nd Nov, 2016
GREAT casserole went 50/50 with red wine and water, added couple cloves garlic and mushrooms and sweetcorn will definitely be repeating this recipe.
Kim Bambrough
16th Nov, 2016
This casserole did not live up to expectations. I followed the recipe to the letter but found it very ordinary. My husband & daughter also weren't impressed saying it was ' average.' Won't be making it again.
15th Nov, 2016
love this beef casserole! My whole family said it was the nicest one they've ever tasted. I added a tin of sweet corn in for the last half hour of cookingefor a bit of extra crunch. Will definitely be making this again!
30th Oct, 2016
I really enjoy this casserole, I'm always looking for new stew recipes and this is my new favourite. I followed the instructions except I added mushrooms towards the end of the cooking time. It makes a really tasty thick gravy although I cooked it a bit too long with the lid off at the end, I would only do that for 30 minutes next time as the sauce was a bit too thick and the veg a bit too soft but that was rectified by adding a bit more hot water. I can't wait to try it again and maybe add a few other different veg and some garlic. I had it with brown rice and lasted me 4 dinnners. Really tasty and yummy.
15th Oct, 2016
Yum! Swapped beef for leftover lamb and rosemary sausages and chucked in sweet potatoes and parsnips, delicious result


catplumb's picture
25th Nov, 2016
Do I need to sear the meat first?
goodfoodteam's picture
28th Nov, 2016
Hi, thank you for your question. No you don't need to sear the beef prior to adding.
12th Nov, 2016
If I double the quantities how long should I allow for cooking time? Thanks
goodfoodteam's picture
15th Nov, 2016
Thanks for your question. The cook time will remain moreorless the same.
11th Jan, 2016
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.
7th Dec, 2015
Can I substitute the beef stock cubes for beef stock liquid ad if so how much
goodfoodteam's picture
14th Dec, 2015
A beef stock cube is about the same as about 1 tbsp concentrated liquid beef stock.
19th Apr, 2015
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!
17th Dec, 2014
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!
30th Sep, 2015
I spotted that today! I added the other two sprigs with the beef and water.


7th Nov, 2015
I left out the bay leaves and added a couple of thickly sliced leeks. It's a very forgiving recipe.
31st Oct, 2015
Add one glass of red wine. Eat with Atora dumplings.
6th Dec, 2014
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!
4th Dec, 2014
oh and i added 200ml more water than stated because it was too dry
9th Jan, 2014
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!