Beef & vegetable casserole

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Results 61-80

• Danni T

  18 March 2009

  Danni T rated and commented on this recipe

  

  Super easy, and very tasty. Added a sneaky bit of red wine and replaced the dreaded celery (not my favourite) with parsnips.

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• fabrizio

  06 April 2009

  fabrizio rated and commented on this recipe

  

  I prepared with additional red wine, sage and rosemery and served with creamy fresh pasta...!!! Excellent!!!

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• SamB

  24 April 2009

  SamB rated and commented on this recipe

  

  Added a lot more veg to bulk it up. Was easy to make and very tasty, great family dinner.

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• starsarah

  30 April 2009

  starsarah rated and commented on this recipe

  

  Great!! Kids loves it!

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• Highlandbloke

  03 May 2009

  Highlandbloke commented on this recipe

  This was great - we don't like celery so replaced it with more carrots - everything else as per recipe - my 17 yo daughter complained at "oh no no casserole, I hate casserole" and afterwards actually apologised because she liked it so much!!

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• xcherrybakewellx

  18 May 2009

  xcherrybakewellx commented on this recipe

  This was so yummy. I added an extra carrot and served with warm tiger bread. Next time i would cook the meat for 1 hour before adding the veg as i found i needed more like 2 1/2 hours cooking time to allow the meat to melt in the mouth. Will definately be doing this one again!

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• Clare McNulty

  21 May 2009

  Clare McNulty rated and commented on this recipe

  

  Followed the recipe up to step 2 and then after the seasoning cooked it in a slow cooker for about 5-6 hours. Delicious and melt in the mouth tasty as others have said. I doubled up on carrots and leeks and added a couple of shallots, also a splash of red wine. There was a lot of liquid but that wasn't a problem - as it is a fairly thick sauce I just ladled off a mugful and froze it to use in a gravy later. Will add more beef next time. Served with mash but good enough on its own with crusty bread. Very easy to make and great comfort food.

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• Daniel Smith

  31 May 2009

  Daniel Smith rated this recipe

  

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• joyce

  06 June 2009

  joyce rated this recipe

  

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• Geordie Tyke

  08 June 2009

  Geordie Tyke rated and commented on this recipe

  

  I added some peppers into this to try and bulk it up. It states it serves 4 people but I found it to be not enough for 2 adults and 2 young children (but too much gravy) so I will perhaps add other vegetables/more quantities of each next time. I increased the worcester sauce too as I love it! It was very easy to make and very tasty. I served it with rice but will add mash too next time. Yummy!!

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• Emma

  10 June 2009

  Emma rated and commented on this recipe

  

  Sloshed some red wine in this for richness and extra flavour, and removed the casserole lid 30 mins before the end of the cooking time to reduce and thicken the sauce. Lovely! Went down a treat with my other half.

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• Lulu

  17 June 2009

  Lulu rated and commented on this recipe

  

  Very tasty. Added a few more carrots and a pepper but left out the celery. Also reduced the stock to 500ml. I cooked it in the oven with a few dumplings which went down very well with all the family. Will definitely be making it again.

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• Thomas

  18 July 2009

  Thomas rated and commented on this recipe

  

  Was very warming, and has the texture of a nice thick vegetable soup, and tasted similar - however this was no bad thing. I will definately make this again, as the texture was just right and really comforting. Might try putting in a glug of red wine next time I make it - just make it that bit more luxurious :)

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• clara jane

  22 July 2009

  clara jane rated and commented on this recipe

  

  Loved this. Used shin of beef (cheaper cut, just as tasty!) and increased the cooking time to just over two hours to ensure the meat was succulent. It was! Increased the quantity of meat and veg and, even doing this, there was plenty of sauce. Served with herb dumplings, mashed celeriac and sauteed savoy cabbage. Will be cooking again. (PS: And it was very easy)

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• Ally Mac

  05 August 2009

  Ally Mac rated and commented on this recipe

  

  Ive noticed that this recipe isnt noted as "freezable" - does anyone know if its ok to freeze? Other stews on this site seem to be. And also, its a fab dish which Ive made a few times now, quite the hit and so easy!

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• Hermione

  14 August 2009

  Hermione rated and commented on this recipe

  

  Not very tasty - had great expectations after reading all the reviews. Don't know what I did wrong but it just didn't have much flavour - even made it the day before. Won't make this again.

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• ravgirl4x4

  14 August 2009

  ravgirl4x4 rated and commented on this recipe

  

  This was lovely. I added 500ml beef stock and 250ml red wine just to "perk" it up a bit.. :) Oh and added more leeks in place of celery and it was a really nice meal, served with rice...would definitely recommend. I cooked mine at low simmer for 2 hours.

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• Geordie Dave

  19 August 2009

  Geordie Dave commented on this recipe

  Really delicious.

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• Sarahjaymack

  22 August 2009

  Sarahjaymack rated and commented on this recipe

  

  This was lovely and really easy too - clean plates all round

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• Katy

  08 September 2009

  Katy rated this recipe

  

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http://www.bbcgoodfood.com/recipes/3923/

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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

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

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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