Beef & vegetable casserole

Beef & vegetable casserole

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(124 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 (145)

Mia82's picture

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

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

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

We love this - works a treat every time.

ingevdh's picture

Made this lots of times now. Very easy recipe, cooks the meat beautifully. I did find the taste of Worcestershire sauce a bit overpowering, so halved it. Also used less tomato puree. Nowadays I add a good glug of tomato sauce (or, even better, spicy tomato sauce) towards the end of the cooking time. Really enhances the flavour!

Looney76's picture

Made this last night (with no celery) and it was a big hit with everyone. Hubby and son loved it. Me??? Well I prefer my mums, but we all know no one cooks like your mums, lol

lizita's picture

Simply delicious, I love this recipe as I don't have to mess about browning the meat first. We use half the quantity of beef but add more vegetables (parsnips and sweet potato work well).

Thegabbleduck's picture

This is a great dish. I use whatever veg I have in the house, cook them off with the beef and then whack it into the slow cooker on low for around 5 hours. So nice to come home to the smell of cooked food :)

petava's picture

It's really delicious. My kids loved it too. :)

Gregorisaweirdname's picture

The fan and gas temperatures are the wrong way round. Casserole burned. Can I get my license fee back please?

Pat Mustard's picture

Brilliant recipe! I substituted 200ml of water for red wine and it was absolutely delicious. Will definitely make this again.

hjdale1982's picture

An incredibly tasty, rich casserole. I used neck of lamb instead of beef and it tasted delicious. Served with mashed white beans as suggested on this page and added some mint to compliment the lamb. Worked really really well, will definitely make again!

Nicky2010's picture

Superb! A perfect weekend recipe, worthy of its 5* rating. I used leeks instead of celery and added mushrooms half way through. Will definitely make this again.


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