Beef & vegetable casserole

Beef & vegetable casserole

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(188 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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TooMuchMum's picture
10th Mar, 2016
I've gone for a little wine too. 1st time I have made it and it does seem very simple.
20th Jan, 2016
I swap beef for lamb and use 1 lamb stock cube and 1 beef. Have to scoop some fat off half way through the cooking time.
20th Jan, 2016
My son hates casseroles (he calls them big pots and not in a complimentary way!) but I love them, especially when it's cold outside or I need to cook in advance. So I made this delicious casserole and then used it as a base for a beef pie topped with mashed potato and swede and served with broccoli on the side. He wasn't really fooled (he is 21 after all!!) but he enjoyed it much more. Result!
16th Jan, 2016
Multiplied everything by 6 to cook for a big group of 30 and cooked it for 14 hours, absolutely amazing!!! Compliments all round!!
2nd Jan, 2016
Cooking this stew for like the 5-6th time and using this recipe as a rough guide and it's so simple and so tasty it's become a household favourite. Chuck everything in, leave it for a few hours and it's done! Would recommend making cheese dumplings to go in at the last 30 mins too, as well as using red wine as well as water.
Angelica Mercie...
23rd Dec, 2015
Absolutely love this stew/casserole recipe! Keep coming back to it every time! I add a parsnip, a couple of potatoes and some mushrooms to it and brown the beef and add a splash of wine with the water. I omit one stock cube and it always tastes amazing!
22nd Dec, 2015
Made this with extra marmite, Worcestershire sauce, dash of soy sauce and a pinch of dried habanero powder. yum.
7th Nov, 2015
A wonderful recipe. Easy to prepare. I added a couple of leeks to use them up. A very tasty stew with a rich thick gravy.
31st Oct, 2015
First time making a casserole and the effort was really worth it. End result was tasty, tender, and fragrant. Tried adding half red wine, half stock like other reviewers, but found the wine made the sauce too rich. Maybe one part wine to two parts stock is a better combination. Added mushrooms to include another texture but still perfect without. Made some Atora dumplings to go with the casserole. Highly recommend this recipe and the adding of dumplings!
30th Oct, 2015
I have to say that I love this recipe; just making it for the 3rd time. Very tasty, very tender - and quick to prepare. I really like that fact that you don't have to brown the meat first as it speeds up the preparation and cuts down on washing-up. Then you can just forget about it for the next 2 or 3 hours...


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