Beef & vegetable casserole

Beef & vegetable casserole

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(195 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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2nd Jan, 2018
My husband gave this two thumbs up. I followed the recipe exactly and added a few very simple dumplings at the end. A classic.
18th Dec, 2017
Chopped the celery finely to add flavour without the large chunks and omitted the carrots as we prefer them cooked separately rather than going soft in the long cooking. Also added some extra water at the start, sealed the pan well by covering the lid with a layer of foil and left it cooking for 4 hours.
6th Dec, 2017
Really delicious! Made for a dinner party as something i could prepare early and forget about for a few hours. Turned out really well. I put some baked potatoes in for the final 2 hours which made a nice accompanyment.
4th Dec, 2017
Delicious! My hubby made this for dinner last night. It was easy to make and tasted amazing. We swapped out the celery for swede as we’re not big fans of chunks of celery.
13th Nov, 2017
Simple recipe with lots of flavour. Like a few others, I had a 500g pack of stewing steak so used a 300g pack of mushroom added for the last 30 mins. I had to add a bit of water at this stage too as it was on the verge of drying out. Used pinch of dried thyme as had none fresh. I will definitely cook this in bulk and freeze next time.
6th Nov, 2017
An absolute piece of cake, delicious and melt in your mouth beef. I use a whole bag of carrots and celery. If you are using the knorr jelly stock then 2 makes it a little salty... 1-1 1/2 is sufficient. I also use a whole tube of tomato purée. Easy peasy and yummy.
13th Oct, 2017
This is a quick to prepare casserole and the resulting rich flavour is warming and comforting on a chilly evening. The first time I made this I only had 400g of beef, so for the last 30 mins of cooking I added a punnet of chestnut mushroom and it worked really well. I served with a butternut squash and parsnip gratin and kale. Delicious!
12th Oct, 2017
Lovely, rich flavoured casserole, just right for the coming winter months. In the list of ingredients it states 3 sprigs of time but the instructions say to add 1 sprig,I will wear the other 2 at dinner!
15th Aug, 2017
I've made this recipe several times and the sauce is delicious, but the meat still comes out a bit tough. I use a lean cut of stewing steak and cook it for about 3 hours - any longer and the veg turns mushy. Any suggestions?
10th Oct, 2017
I find stewing steak tough as well, these days I use shin of beef cut into chunks and I add the marrow bones as well. The marrow melts into the sauce making it absolutely delicious. 3 hours should be enough for the meat to be tender. I remove all veg and meat with a slotted spoon and reduce the sauce if it needs it (usually does) and add everything back. Always better a day or two later.


17th Nov, 2017
I am going to make this for 25 people. Can I cook it on the stove top instead of putting in the oven? I was thinking of 3 hours at low heat??
goodfoodteam's picture
20th Nov, 2017
Thanks for your question. Yes, you can cook it on the stove top. We'd recommend gently bubbling for 2 1/2 hours, or until the meat is tender.
6th Apr, 2017
Please could you clarify this part in step 1 Put the celery, onion, carrots, bay and 1 thyme sprig in a casserole with 1 tbsp oil and the butter. Soften for 10 mins Is this on the hob in a frying pan or in the oven in the casserole dish? Or something else! Thanks
goodfoodteam's picture
10th Apr, 2017
Thanks for your question. This first step is in your casserole dish on the hob. You don't need to put it in the oven until step 2 after you've added the water and beef and brought it up to a simmer. Hope that's a bit clearer!
29th Jan, 2017
Could I make it in slow cooker? If so what setting and timings please?
goodfoodteam's picture
31st Jan, 2017
Hi Lucy, yes you can make this in a slow cooker. For help on how to adapt the recipe, take a look at our tips feature: Hope that helps.
catplumb's picture
25th Nov, 2016
Do I need to sear the meat first?
goodfoodteam's picture
28th Nov, 2016
Hi, thank you for your question. No you don't need to sear the beef prior to adding.
12th Nov, 2016
If I double the quantities how long should I allow for cooking time? Thanks
goodfoodteam's picture
15th Nov, 2016
Thanks for your question. The cook time will remain moreorless the same.


7th Nov, 2015
I left out the bay leaves and added a couple of thickly sliced leeks. It's a very forgiving recipe.
31st Oct, 2015
Add one glass of red wine. Eat with Atora dumplings.
6th Dec, 2014
I added lots more veggies to this. I doubled the carrots and celery and also added some swede. There is plenty of gravy. I used knorr rich gravy stock pot, which was brilliant!
4th Dec, 2014
oh and i added 200ml more water than stated because it was too dry
9th Jan, 2014
Best recipe I've used, absolutely gorgeous! If being lazy or in a hurry, a mixed bag of pre-cut casserole vegetables work brilliantly. Swede is fab in it!