Beef & vegetable casserole

Beef & vegetable casserole

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(163 ratings)

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

Easy

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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Ingredients

  • 2 celery sticks, thickly sliced
    Celery

    Celery

    sell-er-ee

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

  • 1 onion, chopped
    Onion

    Onion

    un-yun

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

  • 2 really big carrots, halved lengthways then very chunkily sliced
    Carrot

    Carrot

    ka-rot

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

  • 5 bay leaves
  • 3 sprigs thyme

    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

    Butter

    butt-err

    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 cubes, crumbled
  • 850g stewing beef (featherblade or brisket works nicely), cut into nice large chunks

Method

  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, questions and tips

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siany1
29th May, 2017
5.05
Such a tasty, warming and comfrting dish that my family really enjoys! I tend to brown the meat off first and often make a couple of batches, one with mushrooms (add towards the end) and red wine for the adults (I reduce the amount of water slightly when using wine) and then one stew minus the wine and mushrooms for the children. It is a great dish for freezing. Our family enjoy it with some crusty bread and either mash or home made potato wedges.
virobinson
26th Mar, 2017
5.05
Used a large glass of red wine as well reduced amount of water as a result and added mushrooms near the end. No thyme so just a healthy sprinkle of mixed herbs. Very tasty casserole. Nice with mash or crusty bread. Thumbs up all round. Cooked for longer as I use big chunks of braising steak and find it takes around 3.5 to 4 hrs to go nice and tender
RUBY GRACE
26th Mar, 2017
5.05
absolutely delicious recipe - made it with bay leaves and thyme from my garden but as others have said only used 1 stock cube made with 500ml boiling water and added about 200 ml red wine. One of the nicest casseroles I have ever made. Yum!
AnnBourn
18th Feb, 2017
5.05
Great recipe. I used 200ml red wine and 400ml water to give added flavour, as suggested. I also dissolved the beef stock cubes in the water, as opposed to crumbling directly into the vegetable mixture. Also, added a couple of teaspoons of cornflour, in cold water, 20 mins before the end to thicken the sauce. Overall, cooked for slightly less time, 2 hours 40 minutes. Fed 3 with extra helpings as so good!
emmas1
15th Feb, 2017
This is a stunning and super easy casserole. I have made this countless times and when my husband comes din from work and smells it in the oven hes in heaven. Thank you.
SproutLover's picture
SproutLover
5th Feb, 2017
5.05
Absolutely delicious , I added a glass of red wine. SO easy to make.
debbiesfood
23rd Jan, 2017
5.05
This recipe is very good. I used shin of beef with two small swedes and a very large carrot. Added a glass of red wine with a pint of beef stock and cooked for four hours at 150 degrees. Also added parsley dumplings. I will make this again.
keeleyl
12th Jan, 2017
5.05
I cooked this last night. It was beautiful! I substituted celery for button mushrooms and added them in the last hour of cooking. I seared the meat first (just felt like I had to!) and cooked it for about 6 hours though just to make sure the meat was melt in the mouth! Served with dumplings.
Nicola_B_27
30th Dec, 2016
5.05
This is a fave for me - only thing I change is only use one stock cube and add red wine: Use one stock cube in 400ml water then add 200ml red wine. Used to do half and half with red wine but was slightly too overpowering!
catplumb's picture
catplumb
25th Nov, 2016
Don't you need to sear the meat first?

Pages

hs1
6th Apr, 2017
Please could you clarify this part in step 1 Put the celery, onion, carrots, bay and 1 thyme sprig in a casserole with 1 tbsp oil and the butter. Soften for 10 mins Is this on the hob in a frying pan or in the oven in the casserole dish? Or something else! Thanks
goodfoodteam's picture
goodfoodteam
10th Apr, 2017
Thanks for your question. This first step is in your casserole dish on the hob. You don't need to put it in the oven until step 2 after you've added the water and beef and brought it up to a simmer. Hope that's a bit clearer!
Lucy8511
29th Jan, 2017
Could I make it in slow cooker? If so what setting and timings please?
goodfoodteam's picture
goodfoodteam
31st Jan, 2017
Hi Lucy, yes you can make this in a slow cooker. For help on how to adapt the recipe, take a look at our tips feature: http://www.bbcgoodfood.com/howto/guide/10-top-tips-using-slow-cooker Hope that helps.
catplumb's picture
catplumb
25th Nov, 2016
Do I need to sear the meat first?
goodfoodteam's picture
goodfoodteam
28th Nov, 2016
Hi, thank you for your question. No you don't need to sear the beef prior to adding.
Outnumberedveggie
12th Nov, 2016
If I double the quantities how long should I allow for cooking time? Thanks
goodfoodteam's picture
goodfoodteam
15th Nov, 2016
Thanks for your question. The cook time will remain moreorless the same.
cathyhoney
11th Jan, 2016
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
7th Dec, 2015
Can I substitute the beef stock cubes for beef stock liquid ad if so how much

Pages

vernonlevy
7th Nov, 2015
5.05
I left out the bay leaves and added a couple of thickly sliced leeks. It's a very forgiving recipe.
grimcooking
31st Oct, 2015
5.05
Add one glass of red wine. Eat with Atora dumplings.
fitnessjonas
6th Dec, 2014
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
4th Dec, 2014
5.05
oh and i added 200ml more water than stated because it was too dry
Stephyyfaye
9th Jan, 2014
5.05
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!