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

Beef & vegetable casserole

  • Rating: 5 out of 5.442 ratings
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  • Preparation and cooking time
    • Prep:
    • Cook: -
  • 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

  • Freezable
Nutrition: per serving
NutrientUnit
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
  • 1 onion, chopped
  • 2 really big carrots, halved lengthways then very chunkily sliced
  • 5 bay leaves
  • 2 thyme sprigs, 1 whole and 1 leaves picked
  • 1 tbsp vegetable oil
  • 1 tbsp butter
  • 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

  • STEP 1

    Heat oven to 160C/140C fan/gas 3 and put the kettle on.

  • STEP 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.

  • STEP 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.

  • STEP 4

    Gradually stir in 600ml hot water, then tip in 850g stewing beef and bring to a gentle simmer.

  • STEP 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.

  • STEP 6

    Garnish with the picked leaves of the remaining thyme sprig.

Goes well with

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    Rating: 5 out of 5.442 ratings
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