Beef & vegetable casserole

Beef & vegetable casserole

Long, slow cooking means the vegetables almost dissolve into this casserole, making it richer and easier to get past veg-phobic kids

Difficulty and servings

Easy

Serves 4

Preparation and cooking times

Total time

Ready in 2 hours

Method

  1. Heat 1 tbsp olive oil in a large pan then add the onion, carrot, leek, celery and garlic, and cook gently for 5 minutes, do not brown. Add the mushrooms and cook everything for a further 5 minutes then remove from the pan. Heat a little more olive oil in the pan, add the beef (in batches if necessary) and brown all over then stir the flour in well.
  2. Return the veg to the pan and add the thyme, stock, purée and Worcestershire sauce. Season and mix well. Bring to a gentle simmer and cook covered for 1 1/2 hours until tender, stirring occasionally. Serve with jacket potatoes, rice, pasta or mash.
Try

Know-how

Long, slow cooking means the vegetables almost dissolve into this casserole, making it richer (and easier to get past veg-phobic kids). Tastes even better if made the day before.

Per serving

293 kcalories, protein 30.9g, carbohydrate 13.4g, fat 13.3 g, saturated fat 3.8g, fibre 2.7g, salt 0.94 g

Recipe from olive magazine, January 2006.

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Latest comments and suggestions

Results 1-20

  • Binder photo Terri

    31 October 2007

    Terri rated and commented on this recipe

    5 stars

    I'm very new to cooking but this was a great, very easy to cook and tasted fab! Great for the cold nights!

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  • Binder photo Arlette

    19 November 2007

    Arlette rated this recipe

    5 stars

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  • Binder photo Shanna

    23 November 2007

    Shanna rated and commented on this recipe

    5 stars

    Really easy to make and tasted great will definately make again.

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  • Binder photo bobby

    28 November 2007

    bobby rated and commented on this recipe

    5 stars

    This was very tasty, I will definately make it again. I will try and make dumplings with it next time.

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  • Binder photo Cheryl

    30 November 2007

    Cheryl commented on this recipe

    I didn't have a leek, so I left that out, and I only had basil so I used that instead of the thyme - but it was delicious just the same and very easy to prepare and cook. Like the recipe says, it's probably best to cook the day before. Cheryl

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  • Binder photo tweedletwo

    07 December 2007

    tweedletwo rated and commented on this recipe

    5 stars

    very easy - doubled up on all the veg and was great.

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  • Binder photo Sarah

    11 December 2007

    Sarah rated this recipe

    5 stars

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  • Binder photo Taz

    15 December 2007

    Taz rated and commented on this recipe

    4 stars

    Added lots more veges to increase the portions which worked well.

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  • Binder photo T4TRU

    03 January 2008

    T4TRU rated and commented on this recipe

    5 stars

    Very easy! added a sweet potatoe 4 a snowy nights treat! will make this one again & again.

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  • Binder photo Eva

    19 January 2008

    Eva rated and commented on this recipe

    4 stars

    Very tasty recipe. I used extra onions, carrots and beef but it still worked very well.

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  • Binder photo Hilders

    23 January 2008

    Hilders rated and commented on this recipe

    5 stars

    A really tasty stew. Will definately make it again, it may become our new favourite

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  • Binder photo vince64

    28 January 2008

    vince64 rated and commented on this recipe

    5 stars

    Very tasty alternative to Sunday Dinner

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  • Binder photo valery

    07 February 2008

    valery commented on this recipe

    Made this for a lunch omitting the mushrooms as my husband does not like them!! Was delicious and will make it again. Our guests loved it and went home with the recipe.

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  • Binder photo Jen

    13 February 2008

    Jen rated and commented on this recipe

    5 stars

    I missed out the mushrooms as well and thought this was lovely - Served it with mash. It's great for making ahead and then heating up.

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  • Binder photo susan

    06 March 2008

    susan rated and commented on this recipe

    5 stars

    Fantastic, everyone loved it. will be doing again

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  • Binder photo laurabaker

    18 March 2008

    laurabaker commented on this recipe

    Hi, just wondering what you served with this dish?

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  • Binder photo Joanne

    22 March 2008

    Joanne rated and commented on this recipe

    5 stars

    I too left out the mushrooms.... wonderful winter warmer, takes no longer than using a packet mix, but is so much tastier! I served it with winter veg mash (from bbcgoodfood.com) and frozen pea and bean mix. Yum!

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  • Binder photo littlelouise

    25 March 2008

    littlelouise rated and commented on this recipe

    5 stars

    A very simple dish with lots of flavour and as everyone's comments suggest you can play around with the types of veg you like.

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  • Binder photo lisaja

    25 March 2008

    lisaja commented on this recipe

    A lovely meal, I served the kids with mash potato and me and my husband had pasta... very filling.!

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  • Binder photo Beth

    25 March 2008

    Beth rated and commented on this recipe

    5 stars

    Really nice. I was struggle with keeping to the recipe when it comes to cassorole though. I added some red wine and used fennel instead of onion and also had some chard that I chucked in (that was threatening to be a bit bitter but really mellowed out when I left it over night).

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Difficulty and servings

Easy

Serves 4

Preparation and cooking times

Total time

Ready in 2 hours

Ingredients

  • olive oil
  • 1 onion , diced
  • 1 carrot , diced
  • 1 leek , diced
  • 2 celery sticks, diced
  • 2 garlic cloves , crushed
  • 75g mushrooms , sliced
  • 500g braising steaks , cubed
  • 2 tbsp plain flour
  • 3 sprigs of thyme
  • beef stock , fresh, cube or concentrate made up to 750ml
  • 2 tbsp tomato purée
  • a dash of Worcestershire sauce
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Per serving

293 kcalories, protein 30.9g, carbohydrate 13.4g, fat 13.3 g, saturated fat 3.8g, fibre 2.7g, salt 0.94 g

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