Beef & vegetable casserole

Beef & vegetable casserole

  • 1
  • 2
  • 3
  • 4
  • 5
(167 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
Save to My Good Food
Please sign in or register to save recipes.

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.

You may also like

Ads by Google

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
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?
LaurenHawthorn3101
24th Nov, 2016
5.05
Without a doubt the best stew I've ever tasted, and I've made a few!
Short Hamstrings
23rd Nov, 2016
5.05
Absolutely delicious and SO easy, I didn't take the lid off for the final hour as it would have been too dry but you'll be able to tell that from how it looks after 2 hours. Family loved it : -) Making again today & doubling up so there's enough for a family portion to freeze.
oldnick21
22nd Nov, 2016
5.05
GREAT casserole went 50/50 with red wine and water, added couple cloves garlic and mushrooms and sweetcorn will definitely be repeating this recipe.
Kim Bambrough
16th Nov, 2016
0.05
This casserole did not live up to expectations. I followed the recipe to the letter but found it very ordinary. My husband & daughter also weren't impressed saying it was ' average.' Won't be making it again.
Charlotte.Ross
15th Nov, 2016
5.05
love this beef casserole! My whole family said it was the nicest one they've ever tasted. I added a tin of sweet corn in for the last half hour of cookingefor a bit of extra crunch. Will definitely be making this again!
bevwilson81
30th Oct, 2016
5.05
I really enjoy this casserole, I'm always looking for new stew recipes and this is my new favourite. I followed the instructions except I added mushrooms towards the end of the cooking time. It makes a really tasty thick gravy although I cooked it a bit too long with the lid off at the end, I would only do that for 30 minutes next time as the sauce was a bit too thick and the veg a bit too soft but that was rectified by adding a bit more hot water. I can't wait to try it again and maybe add a few other different veg and some garlic. I had it with brown rice and lasted me 4 dinnners. Really tasty and yummy.
Lauraclifton1984
15th Oct, 2016
5.05
Yum! Swapped beef for leftover lamb and rosemary sausages and chucked in sweet potatoes and parsnips, delicious result
claudia21
5th Aug, 2017
Haha, a completely different recipe then!?

Pages

goodfoodteam's picture
goodfoodteam
14th Dec, 2015
A beef stock cube is about the same as about 1 tbsp concentrated liquid beef stock.
Annie17
19th Apr, 2015
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
17th Dec, 2014
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
30th Sep, 2015
5.05
I spotted that today! I added the other two sprigs with the beef and water.
SB89
27th Sep, 2014
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
goodfoodteam
15th Oct, 2014
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
12th Jan, 2014
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
goodfoodteam
28th Feb, 2014
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
22nd Feb, 2014
I made this for tea tonite in my slow cooker and it was lovely,enjoy :0)

Pages

Be the first to suggest a tip for this recipe...Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.