Beef & vegetable casserole

Beef & vegetable casserole

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(122 ratings)

Prep: 15 mins Cook: 3 hrs - 3 hrs, 50 mins


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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  • 2 celery sticks, thickly sliced



    A collection of long, thick, juicy stalks around a central, tender heart, celery ranges in…

  • 1 onion, chopped



    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 2 really big carrot, halved lengthways then very chunkily sliced



    The carrot, with its distinctive bright orange colour, is one of the most versatile root…

  • 5 bay leaf
  • 3 sprigs 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 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

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  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 (143)

Chez Berni's picture

This is so rich and hearty! I usually add 3 cloves of garlic and some ginger spice to pep it up and serve with gently heated Rosemary Foccacia rolls.

Balor's picture

Have just tried this using Aberdeen Angus feather beef instead of stewing steak ( even cheaper cut), cooked it for slightly longer and used extra carrot and onion, and a good slug of red. Came out great, even better than using stewing steak.

Mrs_Sarah_Russell's picture

I always make a batch of this for the freezer, it's delicious and easy to make. Friends and family love it too!

fizzh89's picture

Made this for the first time this week with couple of tweaks, added turnip and leeks, and substituted some of the tomato purée for tomato purée with chilli - a complete success! Will certainly be using this recipe again, it's perfect for midweek meals that can be put in the oven on a timer for arrival home from work.

liamf777's picture

Amazing recipe and so simple. First time i made it, it came out perfect. Even my fussy children loved it. I recommend adding some mushrooms and substituting a small part of the water for a cheap dry red wine.

jimsmum's picture

I have made this lots of times, it is a smashing recipe. I was going to make it today with added dumplings but I changed my mind. I cooked it as normal and then put it into an ovenproof dish, let it cool and with some shop bought puff pastry it is going to be steak pie instead. Yum!

Sanita R's picture

Making this for the second time, the first time used the exact recipe, was really tasty and my husband enjoyed it, but I found the gravy a bit too rich and very thick, I do like rich flavours, but had the need to tweak it a bit by using only carrots, lots of them,  2 onions sliced not diced, no thyme as I didn't have any today but did use the 5 bay leaf, 1 tbsp of Worcestershire sauce, 3 oxo cubes and 800ml of boiling water, the butter, oil, flour and tomato puree the same as the recipe.  Still followed the method exactly and at the moment has been in the oven just over 2 hours and will cook for a further hour at least, tastes delicious, well so I think. This is the first time I have ever been able to get a thickish, very tasty gravy and a beef stew that does taste wonderful - in fact it's took me about 20 years to finally get a recipe that works, I nearly gave up. I am more of a one pot recipe person and love the fact that you just throw everything in eventually, no browning of the beef. So very well done good food, I can now add this proudly to my repoitoire of my dishes. Very highly recommended recipe. Enjoy.

Nicole Goss's picture

Wish I could give this more than 5 stars. Husband says it's the best beef stew he's ever had! A firm family favourite especially as its so easy to make!

therealslimsal's picture

Really tasty stew. Used 1 Knorr beef stock pot instead of 2 stock cubes and 100ml of red wine with 500 ml of water. I put 2 parsnips in with the carrots and no celery. I will definitely make this again.

TooMuchMum's picture

I've gone for a little wine too. 1st time I have made it and it does seem very simple.

notachef's picture

I swap beef for lamb and use 1 lamb stock cube and 1 beef. Have to scoop some fat off half way through the cooking time.

hilaryys's picture

My son hates casseroles (he calls them big pots and not in a complimentary way!) but I love them, especially when it's cold outside or I need to cook in advance. So I made this delicious casserole and then used it as a base for a beef pie topped with mashed potato and swede and served with broccoli on the side. He wasn't really fooled (he is 21 after all!!) but he enjoyed it much more. Result!

markhall948's picture

Multiplied everything by 6 to cook for a big group of 30 and cooked it for 14 hours, absolutely amazing!!! Compliments all round!!

ViruneeV's picture

Cooking this stew for like the 5-6th time and using this recipe as a rough guide and it's so simple and so tasty it's become a household favourite. Chuck everything in, leave it for a few hours and it's done!
Would recommend making cheese dumplings to go in at the last 30 mins too, as well as using red wine as well as water.

Angelica Mercieca Ciantar's picture

Absolutely love this stew/casserole recipe! Keep coming back to it every time! I add a parsnip, a couple of potatoes and some mushrooms to it and brown the beef and add a splash of wine with the water. I omit one stock cube and it always tastes amazing!

Tboom24's picture

Made this with extra marmite, Worcestershire sauce, dash of soy sauce and a pinch of dried habanero powder.

vernonlevy's picture

A wonderful recipe. Easy to prepare. I added a couple of leeks to use them up. A very tasty stew with a rich thick gravy.

grimcooking's picture

First time making a casserole and the effort was really worth it. End result was tasty, tender, and fragrant. Tried adding half red wine, half stock like other reviewers, but found the wine made the sauce too rich. Maybe one part wine to two parts stock is a better combination. Added mushrooms to include another texture but still perfect without. Made some Atora dumplings to go with the casserole. Highly recommend this recipe and the adding of dumplings!

CyclinginProvence's picture

I have to say that I love this recipe; just making it for the 3rd time. Very tasty, very tender - and quick to prepare. I really like that fact that you don't have to brown the meat first as it speeds up the preparation and cuts down on washing-up. Then you can just forget about it for the next 2 or 3 hours...

Sxcurl69er's picture

I make this for my family all the time the longer cooked the better, fantastic dish anytime of the year!


Questions (11)

cathyhoney's picture

Can you braise everything (jncluding the meat) the night before, put it in the fridge and take it out in the morning and cook in the slow cooker. I leave early for work so can't prepare it the same day.

If you can, is this fine for all meats or just red meat? Thanks.

Aishaa55's picture

Can I substitute the beef stock cubes for beef stock liquid ad if so how much

goodfoodteam's picture

A beef stock cube is about the same as about 1 tbsp concentrated liquid beef stock.

Annie17's picture

Hello! I've made this several times and the sauce and veg is delicious, but the meat always comes out a bit tough. I cook it for three and a half hours. Any suggestions gratefully received. Ta!

t-bon3's picture

What happens to the rest of the thyme?

The ingredients call for 3 sprigs of thyme but the method only has 1 thyme sprig in step 1.

This leaves me in the unusual situation of having too much thyme on my hands!

LuluLolly's picture

I spotted that today! I added the other two sprigs with the beef and water.

SB89's picture

Hi, just a quick question for those of you who used slow cookers - did you add the fresh herbs when the recipe said, or at a later stage? Did you add the quantity stated or more to retain flavor over longer cooking time, and did you leave the sprigs whole - in a bouquet garni or just loose and fish them out? - or did you chop them? (and that's a few questions sorry!)
Thanks in advance!

goodfoodteam's picture

Hi there thanks for your question. That depends on the type of herbs, add woody herbs like thyme and rosemary at the beginning and fresh herbs such as coriander and basil chopped through at the end.

vinylate's picture

Could this be done in a slow cooker? Would it work as well without the first step, and just bunging it all in for a slow cook?

goodfoodteam's picture

Hi there, thanks for getting in touch. Yes, good idea - this recipe would work well in a slow cooker. You can skip step one if you like but the finished stew will have a lot less colour if you do. Hope it turns out well. Thanks, BBC Good Food team

kimnpat's picture

I made this for tea tonite in my slow cooker and it was lovely,enjoy :0)

Tips (5)

vernonlevy's picture

I left out the bay leaves and added a couple of thickly sliced leeks. It's a very forgiving recipe.

grimcooking's picture

Add one glass of red wine. Eat with Atora dumplings.

fitnessjonas's picture

I added lots more veggies to this. I doubled the carrots and celery and also added some swede. There is plenty of gravy. I used knorr rich gravy stock pot, which was brilliant!

alainej's picture

oh and i added 200ml more water than stated because it was too dry

Stephyyfaye's picture

Best recipe I've used, absolutely gorgeous! If being lazy or in a hurry, a mixed bag of pre-cut casserole vegetables work brilliantly. Swede is fab in it!

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