Beef & vegetable casserole

Beef & vegetable casserole

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(225 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 carrots, halved lengthways then very chunkily sliced



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

  • 5 bay leaves
  • 2 thyme sprigs, 1 whole and 1 leaves picked


    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 cubes, 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.

  2. Put the celery, onion, carrots, bay and whole thyme sprig in a flameproof casserole dish with 1 tbsp oil and the butter.

  3. 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.

  4. Gradually stir in 600ml hot water, then tip in the beef and bring to a gentle simmer. 

  5. 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.

  6. Garnish with the remaining thyme leaves.

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Comments, questions and tips

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6th Dec, 2017
Really delicious! Made for a dinner party as something i could prepare early and forget about for a few hours. Turned out really well. I put some baked potatoes in for the final 2 hours which made a nice accompanyment.
4th Dec, 2017
Delicious! My hubby made this for dinner last night. It was easy to make and tasted amazing. We swapped out the celery for swede as we’re not big fans of chunks of celery.
13th Nov, 2017
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.
6th Nov, 2017
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.
13th Oct, 2017
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!
12th Oct, 2017
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!
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?
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
4th Aug, 2017
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!
29th May, 2017
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.


12th Nov, 2016
If I double the quantities how long should I allow for cooking time? Thanks
goodfoodteam's picture
15th Nov, 2016
Thanks for your question. The cook time will remain moreorless the same.
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.
7th Dec, 2015
Can I substitute the beef stock cubes for beef stock liquid ad if so how much
goodfoodteam's picture
14th Dec, 2015
A beef stock cube is about the same as about 1 tbsp concentrated liquid beef stock.
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!
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!
30th Sep, 2015
I spotted that today! I added the other two sprigs with the beef and water.
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
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.


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