Beef & vegetable casserole

Beef & vegetable casserole

  • 1
  • 2
  • 3
  • 4
  • 5
(174 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 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.

You may also like

Ads by Google

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
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!?
JoleneB1914
16th Sep, 2016
Made this several times, always pleases! really simple, you can add a few things to it also without compromising, one of my family's favourites!! Served with rice as well when big crowd.
snash123
15th Jul, 2016
Followed the recipe but being me I had to make a few little changes to my taste. Took out Celery Sticks and added a small carton of fresh Button Mushrooms and 3 finely chopped Chilli's (mild) with seeds removed. Also added a small bunch of finely chopped Spring Onions and added 2 tbsp of Chilli Sauce. It came out totally amazing! My daughter, the fussiest eater I have yet met to date, absolutely loved it... there where fights as to who got the last ladle full!
Garden Ramsey
26th Jun, 2016
5.05
Amazing. Very tasty indeed and so quick and easy. The only alterations i made were to replace 100ml of 600ml water with Merlot, threw half a bag of Jersey Royals in then a hour from finish I put 6 dumpling in. Cooked this in a Dutch Oven over charcoal and gave it a good 2 -3 hours. The result was about as good as it could be. even my casserole avoiding kids scraped their plates clean. Learn from my mistake and keep some crusty bread on hand to mop up that cooking pot.
Chez Berni
12th Apr, 2016
5.05
This is so rich and hearty! I usually add 3 cloves of garlic and some ginger spice to pep it up and serve with gently heated Rosemary Foccacia rolls.
Balor
11th Mar, 2016
Have just tried this using Aberdeen Angus feather beef instead of stewing steak ( even cheaper cut), cooked it for slightly longer and used extra carrot and onion, and a good slug of red. Came out great, even better than using stewing steak.
Mrs_Sarah_Russell
10th Mar, 2016
5.05
I always make a batch of this for the freezer, it's delicious and easy to make. Friends and family love it too!
CLPSY01
31st Dec, 2016
Can it be cooked from frozen or does it need to be defrosted first?

Pages

Be the first to ask a question about this recipe...Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved...
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.