Beef & vegetable casserole

Beef & vegetable casserole

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(166 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 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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4th Oct, 2015
I make this for my family all the time the longer cooked the better, fantastic dish anytime of the year!
30th Sep, 2015
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.
27th Sep, 2015
Very bland. Not sure why it scores so highly?
31st Oct, 2015
Maybe you should taste your dish and adjust seasoning to suit your preference?
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
6th Sep, 2015
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!
16th Aug, 2015
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.
27th Jul, 2015
Made this in the slow cooker. Followed recipe apart from adding a splash of red wine and had no bay leaves. By far the best beef stew I have ever made!
12th Jun, 2015
Very easy to make, I left out the celery (my husband hates it), added some potatoes and used 1/2 water 1/2 red wine for the liquid. Lovely served with some greens and crusty bread to mop up the very rich gravy. Will definitely be making this regularly!
6th Jun, 2015
I double up all the ingredients n added red wine. Love it. The whole pot was gone will definitely make it again


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