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 81-95

• Katy

  08 September 2009

  Katy rated this recipe

  

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• vickster75

  14 September 2009

  vickster75 rated and commented on this recipe

  

  A lovely, easy winter meal. Kids loved it too. You can adapt this meal but using different veg - ideal for the slow cooker

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• belle

  18 September 2009

  belle commented on this recipe

  This was very tasty. I used onion instead of leek and added sweet potato with the vegetables and served it with basmati rice. was very filling!. And used leftover for lunch in bread rolls....... very tasty!

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• GG

  28 September 2009

  GG commented on this recipe

  cooked the night before and added Dumplings, went down very well, just a really deliscious meal, one for a cold evening and also meant no cooking after work which is a bonus !!

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• Shipin

  08 October 2009

  Shipin rated and commented on this recipe

  

  Had lots of gravy left so I added some cooked peas with it the next day and served it as a sauce for spaghetti. Really delicious.

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• zambo101

  18 October 2009

  zambo101 rated and commented on this recipe

  

  Love this recipe, always a winner when sniffles are upon us! just made it again with half a shoulder of lamb, half a red pepper, fresh rosemary, celery, courgettes. We add different things each time, its such a warm and comforting meal. Tonight served with basmati rice. This is the fifth time we've made this in about as many months, My other half adores it :)

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• ncsh

  18 October 2009

  ncsh rated and commented on this recipe

  

  lovely very easy. i omitted the mushrooms as the child doesnt like them - will def cook again.

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• Nicky

  20 October 2009

  Nicky commented on this recipe

  I love this recipe. I've been looking forward to Autumn to make this gorgeous casserole again. Made the day before really adds to the richness of the flavour.

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• Johnno

  22 October 2009

  Johnno rated and commented on this recipe

  

  Didn't have celery but bunged in a yellow pepper instead. But it tasted greatwith dumplings and poured over a jacket spud. :)

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• damienmal

  24 October 2009

  damienmal rated and commented on this recipe

  

  Brilliant

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• Claire-Lou

  11 November 2009

  Claire-Lou commented on this recipe

  Easy peasy and tastes delicious and the children (5 and 7) lapped it up.Cooking again next week.It's a diamond recipe.

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• Gem

  12 November 2009

  Gem rated and commented on this recipe

  

  added some extra veggies and cooked in the slow pot all day while at work. - meat just fell apart - lovely. Will be adding dumplings next time for real comfort food.

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• gemz84

  16 November 2009

  gemz84 rated and commented on this recipe

  

  this was gorgeous. i added an extra leek and an extra onion and let it gently simmer for about three hours. the beef was melt in the mouth and the vegetables was beautiful next time though i will add an extra carrot

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• gemz84

  16 November 2009

  gemz84 commented on this recipe

  oh and added dumplings which went down a real treat. for complete beginner cooks like me btw dumplings (if using a dumpling mix) expand when cooking. i didnt realise this and ended up with very large ones lol

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• Stentie79

  18 November 2009

  Stentie79 rated and commented on this recipe

  

  I made this last night and my boyfriend said it was the best casserole i've ever made! Didn't use the mushrooms and used a lot more garlic. I put the beef in a food bag of seasoned flour and coated well, i fried that off before adding it to the veg which made the sauce nice and thick. I started it off on the hob but then put in the oven at 150 for 4 hours which made the beef very tender. I served it with mash potato and savoy cabbage sauted with streaky bacon. Yummy!!

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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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