Beef & vegetable casserole

Beef & vegetable casserole

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(126 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 (146)

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.

Zoeman60's picture

This stew was amazing! Whole family loved it!

in_training's picture

A really, really good casserole. The gravy was lovely and thick . Served with mash and veg. I will definitely make again.

cshobbs's picture

I definitely recommend this recipe. We don't like celery so I substituted parsnips. I made it suitable for coeliacs by using gluten free flour and stock.

Howie's picture

I've made this quite a few times now and would definitely recommend it. I add leeks instead of celery and add button mushrooms in for the last 40 minutes. It's now my husbands favourite meal. I serve it with broccoli and cauliflower. Delicious!

SA1991's picture

I made this but I put half water half red wine. It was fantastic and will definitely make this again

samilou1989's picture

Made this twice now, second time round I added a little more water for extra juices as they are just so yummy! Also added some leaks. Very nice :)

Annie B's picture

Great recipe. Nice and tasty with chunky veg for slow cooking. Will definitely made again.

cath79's picture

Really great recipe, the sauce thickened up nicely, the beef was very tender. I made a few changes, not a big fan of celery so didn't use it and I also browned the beef rather than putting it straight in. Will definitely make this again.

cshobbs's picture

Very good and easy!
I used gluten-free stock and flour.

Lyndhurst Lisa's picture

This is a fantastic stew, very rich, but just so yummy! I added leeks to it and parsnips, and it was amazing! Perfect for a winters night and so easy as it is all in one pot, so very little washing up! I browned the meat first as well.

mikey2012's picture

Really tastey casserole & very versitile! My partner doesn't like celery so I add 2 parsnips and some baby button mushrooms. Great served with creamy mashed potato, cheese topped bread roll or horseradish dumplings.

kvs167's picture

our go to recipe for a beef stew, really easy and very tasty

michaelaproctor's picture

This was just amazing! I couldn't stew it for as long as it said (I will next time though) as started quite late, even still it turned out absolutely delicious. I have added some chilli flakes, parsnip and fair bit or red wine. YUM! This will definitely be a favourite in our house. So so tasty.

lostlizzy's picture

Made this beef casserole the other day and it was really delicious. I would say it's definitely worth using fresh herbs - makes all the difference. I made a few adaptions to the recipe, I briefly fried the beef chunks in the pan first to get a nice brown colour, removed and then fried the onions, celery and carrots in the juices. I also added some red wine in to add a rich flavour. Great basic recipe open to variations, made three big portions.

michelle181081's picture

I've done this recipe twice now and both times its been perfect, the only thing I would say is that there isn't enough to feed five people.

melpadge37's picture

Absolutely beautiful, so tasty and easy to make. I did add in some button mushrooms and a sneaky veg stock cube. Will definitely be making this one again.

pipsipops's picture

Absolutely AMAZING!! Very easy to make and sooo delicious. Can't wait to make it again!

wikkiwoodles's picture

This was so delicious... definitely not enough for 5 people..

dartmoorgirl's picture

Got to be one of the easiest casseroles I have ever made and yet it was one of the tastiest. Replaced the celery with an extra carrot and used 2 extra rich stock pots rather than cubes. The gravy must be one of the tastiest that I have eaten. Used this casserole as the base for a pie with a mustard mash. YUMMY!

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