Beef & vegetable casserole in a cast iron pot with wooden spoon

Beef & vegetable casserole

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(364 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
  • 2 thyme sprigs, 1 whole and 1 leaves picked

    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 a dairy product made from separating whole milk or cream into fat and…

  • 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 and put the kettle on.

  2. Put 2 thickly sliced celery sticks, 1 chopped onion, 2 chunkily sliced carrots, 5 bay leaves and 1 whole thyme sprig in a flameproof casserole dish with 1 tbsp vegetable oil and 1 tbsp butter.

  3. Soften for 10 mins, then stir in 2 tbsp plain flour until it doesn’t look dusty anymore, followed by 2 tbsp tomato purée, 2 tbsp Worcestershire sauce and 2 crumbled beef stock cubes.

  4. Gradually stir in 600ml hot water, then tip in 850g stewing 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 picked leaves of the remaining thyme sprig.

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Comments, questions and tips

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Che Guevaraa's picture
Che Guevaraa
20th Feb, 2020
5.05
I cooked per instructions. This was absolutely gorgeous I had seconds!
Katja Huitikka's picture
Katja Huitikka
9th Feb, 2020
5.05
I am joining the bandwagon when it comes to this recipe. So easy to make. Like many others, I added in 250 ml of red wine as part of the liquid and reduced the water. Otherwise, I followed the original recipe and my guests absolutely loved it! Served it with rice but will probably serve it with mashed potatoes next time. And there will definitely be a next time!!
Anglian21
8th Jan, 2020
5.05
Delicious! I fried some rosemary in the oil and butter at the start for some extra herbage. Also added a splash of red wine, parsnip and swede. Finished with chopped parsley. Will cook again and add some pearl barley.
abii
6th Jan, 2020
4.05
Very easy recipe for a decent, tasty meal. I never feel more like a domestic goddess than when I lift a casserole dish out of the oven on to the table, and this one had a lovely glossy gravy to boot. We ended up having less time than I thought so I whacked up the oven to full and even though the beef wasn't as melt-in-the-mouth as it should have been, I will make it again. I also used passata in place of puree.
SM81
27th Dec, 2019
5.05
Really tasty. Following the previous reviews I added mushrooms for the last 30 mins and 200ml of red wine, reducing the amount of water to compensate. Finally I used one stock pot instead of stock cubes. When I make this again I will increase the amount of carrot and celery. I was surprised how tasty this was for such a simple recipe.
vswanny22
14th Dec, 2019
4.05
Worked really well - I used beef shin and also added red wine as others have suggested. Also added extra carrots & celery, along with some peppers a bit later on. A great recipe to use as a base then mix things up as you go. Have frozen this and is fine defrosted & reheated.
Anisha Iftikhar's picture
Anisha Iftikhar
10th Dec, 2019
5.05
So easy to follow, takes an idiot not to understand this, it's so eassssy! Taste amazing and my fella absolutely loves it! :)
Shaggy Potter's picture
Shaggy Potter
8th Dec, 2019
5.05
A lovely dish. I tweaked it slightly by using Chantenay carrots and added a pack of button mushrooms.
choccie_123
6th Nov, 2019
5.05
I was very sceptical that this recipe could be as wonderful as all the reviews stated it was. I had no need to be, it is so easy and tasty. Next time I make it I will make more gravey, but otherwise - perfect.
AllTheGearNoIdea's picture
AllTheGearNoIdea
21st Jul, 2019
5.05
I've done this so many times in the last 6 months. It's outstanding. I love one pot wonders. In addition to the recipe, I soak the beef in a whole bottle of red wine for 24 hours beforehand and use most of that liquid in the gravy. I also add peppers, mushrooms and kidney beans. Had it last night with horseradish mash. Incredible flavour! Like previous poster anyone who has had it wants seconds. I even have to prepare batches for the mother in law!

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Sarah Lou's picture
Sarah Lou
4th Sep, 2019
Can this be frozen please
goodfoodteam's picture
goodfoodteam
9th Sep, 2019
Thanks for your question. Yes, this recipe freezes well. Simply defrost and reheat on the hob. All our freezable recipes are marked with a blue star above the nutritional information.
floppything
10th Mar, 2019
is the tomato puree double concentrate or do I Just use 1 tbsp if using this please?
goodfoodteam's picture
goodfoodteam
12th Mar, 2019
Thanks for your question. We usually use the double strength but any tomato purée is fine - use the full amount as it contributes to a slightly richer consistency.
Amandaxxx's picture
Amandaxxx
23rd Nov, 2018
Hi can this be done in a slow cooker? If so how can i adjust the steps accordingly please?
goodfoodteam's picture
goodfoodteam
26th Nov, 2018
Thanks for your question. Yes, you can do this in the slow cooker. After step 3, transfer the ingredients, along with the hot water and beef, to the slow cooker and cook for 6 hours on high or 8 hours on low.
Debbie Hannon's picture
Debbie Hannon
20th Jan, 2018
Hello made this casserole many times.My family all love it,maybe it's my OCD,but why does the recipe say 3 sprigs of thyme when only one is used..what do you do with the rest??
goodfoodteam's picture
goodfoodteam
29th Jan, 2018
Thanks for your question. We have amended the text. One goes in the stew and the other one can be picked and the leaves used to garnish. Apologies for the confusion.
Jojamad
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
goodfoodteam
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.

Pages

vernonlevy
7th Nov, 2015
5.05
I left out the bay leaves and added a couple of thickly sliced leeks. It's a very forgiving recipe.
grimcooking
31st Oct, 2015
5.05
Add one glass of red wine. Eat with Atora dumplings.
fitnessjonas
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!
alainej
4th Dec, 2014
5.05
oh and i added 200ml more water than stated because it was too dry
Stephyyfaye
9th Jan, 2014
5.05
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!
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