Beef & vegetable casserole

Beef & vegetable casserole

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(184 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 dish 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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mellie11
13th Nov, 2017
5.05
Simple recipe with lots of flavour. Like a few others, I had a 500g pack of stewing steak so used a 300g pack of mushroom added for the last 30 mins. I had to add a bit of water at this stage too as it was on the verge of drying out. Used pinch of dried thyme as had none fresh. I will definitely cook this in bulk and freeze next time.
carmenbaylis
6th Nov, 2017
5.05
An absolute piece of cake, delicious and melt in your mouth beef. I use a whole bag of carrots and celery. If you are using the knorr jelly stock then 2 makes it a little salty... 1-1 1/2 is sufficient. I also use a whole tube of tomato purée. Easy peasy and yummy.
Family-Clark
13th Oct, 2017
5.05
This is a quick to prepare casserole and the resulting rich flavour is warming and comforting on a chilly evening. The first time I made this I only had 400g of beef, so for the last 30 mins of cooking I added a punnet of chestnut mushroom and it worked really well. I served with a butternut squash and parsnip gratin and kale. Delicious!
itsamee
12th Oct, 2017
5.05
Lovely, rich flavoured casserole, just right for the coming winter months. In the list of ingredients it states 3 sprigs of time but the instructions say to add 1 sprig,I will wear the other 2 at dinner!
Annie17
15th Aug, 2017
I've made this recipe several times and the sauce is delicious, but the meat still comes out a bit tough. I use a lean cut of stewing steak and cook it for about 3 hours - any longer and the veg turns mushy. Any suggestions?
Corbu
10th Oct, 2017
I find stewing steak tough as well, these days I use shin of beef cut into chunks and I add the marrow bones as well. The marrow melts into the sauce making it absolutely delicious. 3 hours should be enough for the meat to be tender. I remove all veg and meat with a slotted spoon and reduce the sauce if it needs it (usually does) and add everything back. Always better a day or two later.
swiftsmith's picture
swiftsmith
4th Aug, 2017
5.05
For such a simple recipe this was delicious. Lovely and rich and flavourful. I made it in a slow cooker and cooked for about six hours and needed to summer it a little at the end to reduce the liquid. I added a splash of red wine, a handful of mushrooms and used spelt flour for extra flavour. Served with broccoli and a crusty baguette- perfect. Definitely making again!
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!

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Jojamad
17th Nov, 2017
I am going to make this for 25 people. Can I cook it on the stove top instead of putting in the oven? I was thinking of 3 hours at low heat??
goodfoodteam's picture
goodfoodteam
20th Nov, 2017
Thanks for your question. Yes, you can cook it on the stove top. We'd recommend gently bubbling for 2 1/2 hours, or until the meat is tender.
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.

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!