Beef & vegetable casserole

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olive magazine

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Recipe by olive magazine

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1. Video tutorial: Crushing garlic

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.

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

Latest comments and suggestions

Results 41-60

• Angfen

  09 October 2008

  Angfen rated and commented on this recipe

  

  Mine came out too watery ....

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• EmmaH

  13 October 2008

  EmmaH commented on this recipe

  I made this on Saturday and we had it for tea on Sunday. Cooking it the day before made it much tastier. I added a tbsp of cornflower to thicken it up and left out the mushrooms! W/Sauce added something, but i did feel that it was missing something, but i dont know what!! This is one for the recipie book to be made & made again!!

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• Kacey

  14 October 2008

  Kacey rated and commented on this recipe

  

  Very easy recipe with an excellent result! I also left out the mushrooms and added a parsnip which worked well.

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• Katja

  30 October 2008

  Katja rated this recipe

  

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• anita

  08 November 2008

  anita rated and commented on this recipe

  

  Made this on Thursday night for me and my son and we absolutely loved it! Added a parsnip instead of the leek. Has anyone done this in a slow cooker? Am thinking about buying one and think this would be a perfect first dish to try in it.

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• blondiegirl

  12 November 2008

  blondiegirl rated and commented on this recipe

  

  This recipe was very easy to make but it tasted great!!

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• cassy

  12 December 2008

  cassy rated and commented on this recipe

  

  substituted some of the beef stock for red wine...yum!!

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• Girl Flower

  02 January 2009

  Girl Flower rated and commented on this recipe

  

  I left out the mushrooms and made it a day ahead. Was easy to do and tasted great. perfect winter food. i added a little red wine and served with mustard mash. Will make again.

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• *ECI*

  04 January 2009

  *ECI* rated and commented on this recipe

  

  I cooked this yesterday and it was very nice. My husband loved it too. It was very easy to make as well.

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• unkdysfunk

  10 January 2009

  unkdysfunk commented on this recipe

  Quite possibly one of my favourite casserole recipies ever. Forgot to put the celery in the other night and it was still lovely.

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• lyndsey

  11 January 2009

  lyndsey rated and commented on this recipe

  

  quite liquidy so added dumplings at the end - so good!! and a great way to sneak veggies into the family

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• Bungy66

  26 January 2009

  Bungy66 rated and commented on this recipe

  

  A great winter warmer. My family loved it.

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• Lacuna

  02 February 2009

  Lacuna rated and commented on this recipe

  

  Perfect recipe! This would also be amazing as a pie filling which I'm going to try shortly!!

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• Littlemisslucky

  04 February 2009

  Littlemisslucky rated and commented on this recipe

  

  yummy! I doubled the ingredients so we have lots of leftovers to freeze. I used dried mixed herbs instead of thyme. I added a dash of wine too! Served with sweet potato and potato (mixed) mash.

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• Jo

  05 February 2009

  Jo commented on this recipe

  This was my very first attempt at a casserole & it was fantastic. I loath celery so instead I used loads of mushrooms, 1 leek & lots of carrots & shallots (which gave it a slightly sweet taste which was lovely). I'd suggest using much more veg than the recipe suggests & keep it chunky!. The casserole is very tasty when left overnight & then re-heated becaue the flavours really infuse. Give it a try!

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• kelly

  09 February 2009

  kelly commented on this recipe

  all the family loved this dish, served it with freshly made cibbatta bread and butter! had to add some cornflour tho to thicken it up a bit. Definatly cook again!!

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• EmSmith

  11 February 2009

  EmSmith rated and commented on this recipe

  

  Would've been rather bland had I not replaced about 150ml of the stock with red wine. Was also very very liquid, despite my adding less stock and more vegetables than the recipe called for. Would certainly only use about half the amount of stock next time.

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• Jess

  20 February 2009

  Jess rated and commented on this recipe

  

  I added more leeks instead of the celery and put in a bit more thyme, and it was delicious!. We had it with buttery mash, but to be honest, I'd be happy eating a bowl of this casserole with just some crusty white bread! Yummy!

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• Sew

  03 March 2009

  Sew commented on this recipe

  Brilliant meal. Very tasty! Have cooked it time and time again. Leave out the leek, but often put in extra veges. Sometimes can be a little bit watery, but i either cook for a longer period of time or add a little more flour. I love this with basmati rice or mashed potatoe

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• bongo

  05 March 2009

  bongo rated and commented on this recipe

  

  SUPERB Had With Mashed Potatoes FANTASTIC.

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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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Difficulty and servings

Serves 4

Preparation and cooking times

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

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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