Beef & vegetable casserole

Beef & vegetable casserole

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(168 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 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 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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vernonlevy
7th Nov, 2015
5.05
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.
grimcooking
31st Oct, 2015
5.05
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!
CyclinginProvence
30th Oct, 2015
5.05
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...
Sxcurl69er
4th Oct, 2015
5.05
I make this for my family all the time the longer cooked the better, fantastic dish anytime of the year!
LuluLolly
30th Sep, 2015
5.05
Superb! I followed the advice of others and put part red wine & part water, added button mushrooms and cooked it at a lower temperature for around 6 hours, with the dumplings cooking for the last half an hour or so. The gravy was thick, rich and delicious! I'll definitely make this recipe again.
mumofisaac
27th Sep, 2015
0.05
Very bland. Not sure why it scores so highly?
grimcooking
31st Oct, 2015
5.05
Maybe you should taste your dish and adjust seasoning to suit your preference?
CLT1982
20th Sep, 2015
Ooh, just made this for tonight's dinner and it was scrummy! So easy to prep and then leaving it to simmer gives you time to get on with other things (would be great if you had people round, or just to do a few other chores on a weekday evening). I put diced Charlotte potatoes in to the casserole and added a splash or two of red wine plus a good spoonful of Marmite to the gravy - yum. I also put dumplings in. The gravy was a tiny bit watery but so tasty it didn't matter - if I'd done mash on the side we'd have used that to mop it up, as it was we used some crusty bread, but maybe mash next time... And there will be a next time as this was so easy and delicious, perfect for Autumn!
ljshakey's picture
ljshakey
6th Sep, 2015
5.05
This is my go-to stew recipe. I usually cook it for longer on slower heat so I can prepare it in the morning and not worry about it!
mrsrc5
16th Aug, 2015
5.05
Fantastic fool proof beef stew! I add a splash of red wine and a spoonful of marmite at the beginning and cook some dumplings on top for the last 30 mins. Perfect with fluffy roast potatoes and a green veg - my kids favourite Sunday dinner.

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