Beef & vegetable casserole

Beef & vegetable casserole

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(130 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


  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 (147)

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!

LuluLolly's picture

Superb! I followed the advice of others and put part red wine & part water, added button mushrooms and cooked it at a lower temperature for around 6 hours, with the dumplings cooking for the last half an hour or so. The gravy was thick, rich and delicious! I'll definitely make this recipe again.

mumofisaac's picture

Very bland. Not sure why it scores so highly?

grimcooking's picture

Maybe you should taste your dish and adjust seasoning to suit your preference?

CLT1982's picture

Ooh, just made this for tonight's dinner and it was scrummy! So easy to prep and then leaving it to simmer gives you time to get on with other things (would be great if you had people round, or just to do a few other chores on a weekday evening). I put diced Charlotte potatoes in to the casserole and added a splash or two of red wine plus a good spoonful of Marmite to the gravy - yum. I also put dumplings in. The gravy was a tiny bit watery but so tasty it didn't matter - if I'd done mash on the side we'd have used that to mop it up, as it was we used some crusty bread, but maybe mash next time... And there will be a next time as this was so easy and delicious, perfect for Autumn!

ljshakey's picture

This is my go-to stew recipe. I usually cook it for longer on slower heat so I can prepare it in the morning and not worry about it!

mrsrc5's picture

Fantastic fool proof beef stew! I add a splash of red wine and a spoonful of marmite at the beginning and cook some dumplings on top for the last 30 mins. Perfect with fluffy roast potatoes and a green veg - my kids favourite Sunday dinner.

Jenneil1's picture

Made this in the slow cooker. Followed recipe apart from adding a splash of red wine and had no bay leaves. By far the best beef stew I have ever made!

localhero's picture

Very easy to make, I left out the celery (my husband hates it), added some potatoes and used 1/2 water 1/2 red wine for the liquid. Lovely served with some greens and crusty bread to mop up the very rich gravy. Will definitely be making this regularly!

varnteing's picture

I double up all the ingredients n added red wine. Love it. The whole pot was gone will definitely make it again

La84's picture

I used to make stews with a packet mix I found this recipe when I'd forgotten to get one, I would never go back to packets now this recipe is amazing. A winner with all the family! All I added to the recipe is peas

chrisnation's picture

Halved most quantities, cooking two portions. First thing, don't be softening yr onions, carrots and celery whilst also re-erecting a fence panel blown down in the gales. Softening Onions, Carrots and Celery: The Sequel - no butter, as the last had gone out with the blackened cinders of Part 1. I'd already given the beef a seeing-to before freezing batches, so the cooking time was at least an hr shorter. No thyme, so a tbsp of mixed herbs. I used 400ml of a honey ale instead of water and knocked the sweetness back a bit with a dessert-spoon of Dijon mustard. Ace move. Perfect balance. Added button mushrooms in the last ten mins, simmered on hob. Removed the stalks so superb thick gravy filled out all the cups. Served with a 6" mashed potato pattie. Results exceeded my expectations. This is a go-to recipe, no question. Next time, will add parsnips.

Taraod's picture

I made this for family. It tasted amazing, so so easy to make and made me look like I really know how to cook.... brilliantly!!! The best dish I have ever made- so I was told!

tjutrostina's picture

Made it for a family get together and everyone loved it! My biggest compliment came from my mum who said she would like the recipe! I cooked it on the stove top though, and the meat still came out tender. Added potatoes too.

lottied's picture

Have made this a couple of times in my slow cooker overnight on low. I like the step to add the flour to the veg and cook and putting the beef in raw this makes it a winner IMO!

rachel7744's picture

Really tasty dish, have made this a few times now and every time it gets fantastic compliments. One of my favourites. Would definitely recommend.

pieshop's picture

I've made this several times now. Absolutely delicious!!!! I use whatever veg I have and always serve with cheesy dumplings which I put in for the last 25/30 mins and serve with roast potatoes. The gravy is soooo rich and yummy! Always coat the beef in flour first and fry that off quickly before adding. Will be making this time and time again!!


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