Beef & vegetable casserole

Beef & vegetable casserole

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(143 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

  • kcal483
  • 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

    Celery

    sell-er-ee

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

  • 1 onion, chopped
    Onion

    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

    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

    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

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 (154)

catplumb's picture

Don't you need to sear the meat first?

LaurenHawthorn3101's picture
5

Without a doubt the best stew I've ever tasted, and I've made a few!

Short Hamstrings's picture
5

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.

oldnick21's picture
5

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's picture
0

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.

Charlotte.Ross's picture
5

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!

bevwilson81's picture
5

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.

Lauraclifton1984's picture
5

Yum! Swapped beef for leftover lamb and rosemary sausages and chucked in sweet potatoes and parsnips, delicious result

JoleneB1914's picture

Made this several times, always pleases! really simple, you can add a few things to it also without compromising, one of my family's favourites!! Served with rice as well when big crowd.

snash123's picture

Followed the recipe but being me I had to make a few little changes to my taste. Took out Celery Sticks and added a small carton of fresh Button Mushrooms and 3 finely chopped Chilli's (mild) with seeds removed. Also added a small bunch of finely chopped Spring Onions and added 2 tbsp of Chilli Sauce. It came out totally amazing! My daughter, the fussiest eater I have yet met to date, absolutely loved it... there where fights as to who got the last ladle full!

Garden Ramsey's picture
5

Amazing. Very tasty indeed and so quick and easy. The only alterations i made were to replace 100ml of 600ml water with Merlot, threw half a bag of Jersey Royals in then a hour from finish I put 6 dumpling in. Cooked this in a Dutch Oven over charcoal and gave it a good 2 -3 hours. The result was about as good as it could be. even my casserole avoiding kids scraped their plates clean.
Learn from my mistake and keep some crusty bread on hand to mop up that cooking pot.

Chez Berni's picture
5

This is so rich and hearty! I usually add 3 cloves of garlic and some ginger spice to pep it up and serve with gently heated Rosemary Foccacia rolls.

Balor's picture

Have just tried this using Aberdeen Angus feather beef instead of stewing steak ( even cheaper cut), cooked it for slightly longer and used extra carrot and onion, and a good slug of red. Came out great, even better than using stewing steak.

Mrs_Sarah_Russell's picture
5

I always make a batch of this for the freezer, it's delicious and easy to make. Friends and family love it too!

fizzh89's picture
5

Made this for the first time this week with couple of tweaks, added turnip and leeks, and substituted some of the tomato purée for tomato purée with chilli - a complete success! Will certainly be using this recipe again, it's perfect for midweek meals that can be put in the oven on a timer for arrival home from work.

liamf777's picture

Amazing recipe and so simple. First time i made it, it came out perfect. Even my fussy children loved it. I recommend adding some mushrooms and substituting a small part of the water for a cheap dry red wine.

jimsmum's picture

I have made this lots of times, it is a smashing recipe. I was going to make it today with added dumplings but I changed my mind. I cooked it as normal and then put it into an ovenproof dish, let it cool and with some shop bought puff pastry it is going to be steak pie instead. Yum!

Sanita R's picture
5

Making this for the second time, the first time used the exact recipe, was really tasty and my husband enjoyed it, but I found the gravy a bit too rich and very thick, I do like rich flavours, but had the need to tweak it a bit by using only carrots, lots of them,  2 onions sliced not diced, no thyme as I didn't have any today but did use the 5 bay leaf, 1 tbsp of Worcestershire sauce, 3 oxo cubes and 800ml of boiling water, the butter, oil, flour and tomato puree the same as the recipe.  Still followed the method exactly and at the moment has been in the oven just over 2 hours and will cook for a further hour at least, tastes delicious, well so I think. This is the first time I have ever been able to get a thickish, very tasty gravy and a beef stew that does taste wonderful - in fact it's took me about 20 years to finally get a recipe that works, I nearly gave up. I am more of a one pot recipe person and love the fact that you just throw everything in eventually, no browning of the beef. So very well done good food, I can now add this proudly to my repoitoire of my dishes. Very highly recommended recipe. Enjoy.

Nicole Goss's picture
5

Wish I could give this more than 5 stars. Husband says it's the best beef stew he's ever had! A firm family favourite especially as its so easy to make!

therealslimsal's picture
5

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.

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Questions (15)

catplumb's picture

Do I need to sear the meat first?

goodfoodteam's picture

Hi, thank you for your question. No you don't need to sear the beef prior to adding.

Outnumberedveggie's picture

If I double the quantities how long should I allow for cooking time? Thanks

goodfoodteam's picture

Thanks for your question. The cook time will remain moreorless the same.

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
5

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
5

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

grimcooking's picture
5

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
5

oh and i added 200ml more water than stated because it was too dry

Stephyyfaye's picture
5

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!