Beef & vegetable casserole

Beef & vegetable casserole

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(213 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
  • 2 thyme sprigs, 1 whole and 1 leaves picked


    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.

  2. Put the celery, onion, carrots, bay and whole thyme sprig in a flameproof casserole dish with 1 tbsp oil and the butter.

  3. 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.

  4. Gradually stir in 600ml hot water, then tip in the beef and bring to a gentle simmer. 

  5. 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.

  6. Garnish with the remaining thyme leaves.

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Comments, questions and tips

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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.
10th Mar, 2016
I always make a batch of this for the freezer, it's delicious and easy to make. Friends and family love it too!
31st Dec, 2016
Can it be cooked from frozen or does it need to be defrosted first?
27th Feb, 2016
Made this for the first time this week with couple of tweaks, added turnip and leeks, and substituted some of the tomato purée for tomato purée with chilli - a complete success! Will certainly be using this recipe again, it's perfect for midweek meals that can be put in the oven on a timer for arrival home from work.
23rd Feb, 2016
Amazing recipe and so simple. First time i made it, it came out perfect. Even my fussy children loved it. I recommend adding some mushrooms and substituting a small part of the water for a cheap dry red wine.
17th Feb, 2016
I have made this lots of times, it is a smashing recipe. I was going to make it today with added dumplings but I changed my mind. I cooked it as normal and then put it into an ovenproof dish, let it cool and with some shop bought puff pastry it is going to be steak pie instead. Yum!
Sanita R
15th Feb, 2016
Making this for the second time, the first time used the exact recipe, was really tasty and my husband enjoyed it, but I found the gravy a bit too rich and very thick, I do like rich flavours, but had the need to tweak it a bit by using only carrots, lots of them,  2 onions sliced not diced, no thyme as I didn't have any today but did use the 5 bay leaf, 1 tbsp of Worcestershire sauce, 3 oxo cubes and 800ml of boiling water, the butter, oil, flour and tomato puree the same as the recipe.  Still followed the method exactly and at the moment has been in the oven just over 2 hours and will cook for a further hour at least, tastes delicious, well so I think. This is the first time I have ever been able to get a thickish, very tasty gravy and a beef stew that does taste wonderful - in fact it's took me about 20 years to finally get a recipe that works, I nearly gave up. I am more of a one pot recipe person and love the fact that you just throw everything in eventually, no browning of the beef. So very well done good food, I can now add this proudly to my repoitoire of my dishes. Very highly recommended recipe. Enjoy.
Nicole Goss
13th Feb, 2016
Wish I could give this more than 5 stars. Husband says it's the best beef stew he's ever had! A firm family favourite especially as its so easy to make!
8th Feb, 2016
Really tasty stew. Used 1 Knorr beef stock pot instead of 2 stock cubes and 100ml of red wine with 500 ml of water. I put 2 parsnips in with the carrots and no celery. I will definitely make this again.
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.


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