Beef & vegetable casserole

Beef & vegetable casserole

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(145 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)

twobit's picture

Does the sauce still thicken up nicely ?

Lanno1971's picture

I hope I haven't screwed this up? I added the whole tin of purée.
Not happy Jan! Too late to fix now. I guess I'll find out in two hours.
Any suggestions?

emrys's picture

When I saw the photo. of this casserole I was determined to use the recipe as it looked so mouth-watering and my wife and I found that it tasted as good as it looks. Need-less-to-say it will soon be tried again and again. I adopted tips from other posters and doubled the celery, onions and carrots and added to the water to compensate.

BHeat2615's picture
5

Fantastic recipe. Missed out on the celery and thyme as had none in. Added a splash of red wine to the stock. I've had a chunk of beef for ages and everytime I cook it it comes out tough as leather, this time it melted in the mouth. Cooked in iron casserole dish. A giant hit with my very picky fiancé. Can't recommend enough.

Lou15e's picture
3.75

Made this today. Missed out the thyme and bay leaves and added mixed herbs instead. Put it in the slow cooker for 5 hours. Added a bit cornflour towards the end and also stirred in some fresh spinach. Served it in a giant Yorkshire pudding with broccoli and mashed potato. The whole family enjoyed it. Which is a thumbs up from me!

NewtonGirl's picture

Great recipe. Quick preparation, ideal to pop in oven and forget about for a few hours. I added more stock and added chopped up potatoes and parsnips, then 20 mins from the end added dumplings and it is perfect :)

Laurakh91's picture
5

Have made this twice now within a week as it was so nice! I followed the recipe and put it all in the slow cooker and left for about 6 hours, was perfect! The meat fell apart. The only thing I changed was I added some gravy granules at the end just to thicken and it was lovely, husband loved it too :)

nicolelancasterstock's picture

Dear Laurakh91
Please could you tell me what setting you used no your cooker - low, med or high?
I am hoping to try this recipe this weekend and would love to know.
Thanks

Laurakh91's picture
5

I recently bought a slow cooker and this is what i chose to cook for my first time using it. I browned the meat first, then put it all into the slow cooker for about 6 hours. the only thing i changed was i added some gravy granules towards the end to thicken it. It tasted delicious! The meat just fell apart. Will definitely be making this again, it was so easy! :)

Mia82's picture
5

Cooked this last night and the whole family loved it. Used slightly less beef but added mushrooms instead. The sauce thickened up really well and was so tasty. Will definitely do this again!

saldurack2's picture
3.75

Nice recipe, easy to do but I did find it very salty. Didn't add any salt myself, will use reduced salt stock cubes next time around. Apart from that it was really tasty and hearty

DecisiveYetCuriousCook's picture

I forgot to rate this recipe! I rate it a "5 Star" recipe. ~ a note of advice to anyone: "IF" you don't have any beef stock cubes as recipe asks to crumble in step one; Here's My own tip: If you have Chicken stock cubes or Knorr Boullion Seasoning; then use that. I used 2 heaping Tablespoons of Knorr's Chicken Boullion (sprinkle form) And since I've replaced ithe beef stock cubes before with Knorr Chicken Boullion, I knew it would enhance the flavor without doubt!

DecisiveYetCuriousCook's picture

Made this for dinner - we enjoyed it very much. Really, Really Delicious Gravy !! - The best I've tried. Ohhh The Worcestershire sauce, Thyme AND Specially the 5 Bay Leaves gave it an superb taste!! I'll ALWAYS make sure to have them. I followed directions but increased some ingredients; I doubled the gravy ingredients and I replaced the 600ml of hot water with 950 ml canned beef broth I had. The last hour of oven cooking; I didn't take the lid off since I stired in double the "flour" amount on step one. For those who don't care for Celery, I recommend that you cook with it for the great enhancing flavor it gives the gravy, then you can put aside when serving. Since I enjoy eating carrots I added triple the amount. (I served it with Venezuelian Style White Rice; which is fried in little olive oil before adding water and cooks with lots of green bellpeppers.) It made a great combination. This recipe fed 2 people with big appetites (blushing) yes, my hubby and I. We had a regular bowl full of left over. Next week I will look for a potatoe recipe to add as a side to feed 2 guests. Will definitely be making this recipe again and again. Thank You!

shinefamily's picture

Just wonderful!! So easy and everyone had seconds!

angelaosei's picture

I've made this a few times & I love it. It always goes down really well. I usually brown the meat first as I think it taste better. I also use chantenay carrots & substitute half the water for red wine.

juliemosley's picture
5

This recipe is delicious - definitely a family favourite of ours. We use Henderson's relish rather than Worcestershire sauce, and also only use 400g of meat, but replace with extra vegetables (i.e. sweet potatoes, parsnips etc.). Would love to see more recipes from Sarah Cook.

Annie17's picture

Absolutely lush!

kimnpat's picture

forgot to say I did it in the slow cooker and it worked fine

kimnpat's picture

I made this for tea tonight and it was lovely,i switched the celery for leek as that's what my husband prefers,but it was delicious

Shazzama's picture
5

We love this - works a treat every time.

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