Beef & vegetable casserole

Beef & vegetable casserole

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(127 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 carrot, 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 leaf
  • 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 cube, 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.

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Comments (146)

LizzieHarry's picture
5

Delicious! I doubled the carrots, added 3 chopped parsnips, some mushrooms and an extra stock cube. I forgot the celery, but it didn't matter, was lovely. Cooked it in my slow cooker on high for 6 hours.

Tish18's picture
3.75

I did think this was a lovely stew for flavour but I did have to cook it for 4 1/2 hours for my meat to be really tender so you may want to allow for more cooking time just in case.

Harrysbakingmummy's picture

Yummmmm!!!! And so easy. I served simply with a hot buttered baguette (and a cheeky glass of red for mummy) and it was just perfct. My 3 year old loved it to!

mellydaminx's picture

Wonderful and easy to make, perfect gravy lovely veg and amazing meat! I just cooked for the stated time as was in a rush and turned out perfect! Will add to my favourite meals to make!

callychally's picture

This is SUPERB - the whole family loved it (added dumplings) and gave it 10/10! Will definitely make it again on a regular basis.

Freesia53's picture

I tried this before Christmas and I am cooking it again today because we like this dish so much. I did change it by adding a turnip and some pearl barley and 200mls more hot water just in case the pearl barley soaked up the stock but it came out fine. The only negative comment I got from the family was "where are the dumplings"? So I shall be doing the dumplings this time in a separate pot of gravy, again so as not to dry up the liquid.
When I first tried this recipe I did not realise that the pot you start it off in has to go in the oven, which was my own fault as I had not read the method before I came to cook it and the pot I had can not go in the oven, but I got round that by emptying every thing into a casserole dish to go in the oven. I think I will be cooking this for a long time to come.

juliafrancis's picture
5

Just popped this in the oven for dinner later this evening... added some extra vegetables too. Added only one beef stock cube. I also added a splash of Mushroom Ketchup & Umami Paste. I will add some mushrooms later too. Smells delicious will serve with mash potatoes & green vegetables.. maybe cabbage broccoli or sprouts! x

DavidM86's picture

Great dish. A bit too salty in my opinion though. Halved the amount of stock cubes down to one and it's much better.

alainej's picture
5

Tried this last night, delicious! I cooked for a family of of 4 and used 800g of beef. Was a bit on the shy side, could have done with maybe 200g more of beef. If you've got hungry boys, i'd suggest uping the meat content. That aside, its delicious.

fayfumbs's picture
5

A great winter warmer. Added a large teaspoon of redcurrant jelly with port along with the tomato purée which added some extra richness.

missbexxa's picture
5

This has turned out beautifully, so full of a flavour. Only had dried Thyme and I sliced my celery very thin as we prefer it that way but it was just fantastic, will be cooking it all the time.

Purplecrazyhorse's picture
5

We love this recipe. I do it in the slow cooker with a couple of cups of hot water rather than 600ml specified. Cooked on low for 7hrs or so, it's delicious.

twobit's picture

Does the sauce still thicken up nicely ?

Lanno1971's picture

I hope I haven't screwed this up? I added the whole tin of purée.
Not happy Jan! Too late to fix now. I guess I'll find out in two hours.
Any suggestions?

emrys's picture

When I saw the photo. of this casserole I was determined to use the recipe as it looked so mouth-watering and my wife and I found that it tasted as good as it looks. Need-less-to-say it will soon be tried again and again. I adopted tips from other posters and doubled the celery, onions and carrots and added to the water to compensate.

BHeat2615's picture
5

Fantastic recipe. Missed out on the celery and thyme as had none in. Added a splash of red wine to the stock. I've had a chunk of beef for ages and everytime I cook it it comes out tough as leather, this time it melted in the mouth. Cooked in iron casserole dish. A giant hit with my very picky fiancé. Can't recommend enough.

Lou15e's picture
3.75

Made this today. Missed out the thyme and bay leaves and added mixed herbs instead. Put it in the slow cooker for 5 hours. Added a bit cornflour towards the end and also stirred in some fresh spinach. Served it in a giant Yorkshire pudding with broccoli and mashed potato. The whole family enjoyed it. Which is a thumbs up from me!

NewtonGirl's picture

Great recipe. Quick preparation, ideal to pop in oven and forget about for a few hours. I added more stock and added chopped up potatoes and parsnips, then 20 mins from the end added dumplings and it is perfect :)

Laurakh91's picture
5

Have made this twice now within a week as it was so nice! I followed the recipe and put it all in the slow cooker and left for about 6 hours, was perfect! The meat fell apart. The only thing I changed was I added some gravy granules at the end just to thicken and it was lovely, husband loved it too :)

nicolelancasterstock's picture

Dear Laurakh91
Please could you tell me what setting you used no your cooker - low, med or high?
I am hoping to try this recipe this weekend and would love to know.
Thanks

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