Beef & vegetable casserole

Beef & vegetable casserole

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(197 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
  • 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 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. Put the celery, onion, carrots, bay and 1 thyme sprig in a flameproof 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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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.
26th Mar, 2017
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
26th Mar, 2017
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!
18th Feb, 2017
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!
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
5th Feb, 2017
Absolutely delicious , I added a glass of red wine. SO easy to make.
23rd Jan, 2017
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.
12th Jan, 2017
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.
30th Dec, 2016
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!


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.
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
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


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