Serves 5
245 min
Beef and Vegetable Casserole
Recipe GLPR4debf22e18bab8
A hearty, slow-cooked beef casserole loaded with tender chunks of stewing beef and chunky vegetables. Beef stock cubes, tomato purée, and Worcestershire sauce create a rich, savory sauce, while bay leaves and thyme add aromatic depth. This rustic dish is comfort food at its finest—perfect for a cozy dinner.
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Ingredients
2 celery sticks, thickly sliced
1 onion, chopped
2 large carrots, halved lengthwise then cut into chunky pieces
5 bay leaves
3 sprigs fresh thyme
1 tablespoon vegetable oil
1 tablespoon butter
2 tablespoons plain flour
2 tablespoons tomato purée
2 tablespoons Worcestershire sauce
2 beef stock cubes, crumbled
850g stewing beef (such as featherblade or brisket), cut into large chunks
600ml hot water
Directions
Preheat your oven to 160°C (140°C fan/gas mark 3) and bring a kettle of water to boil.
In a large flameproof casserole dish, combine the sliced celery, chopped onion, chunky carrot pieces, bay leaves, and thyme sprigs. Pour in the vegetable oil and dot with butter.
Place the casserole over medium heat and cook gently for about 10 minutes, stirring occasionally, until the vegetables begin to soften and release their aromas.
Sprinkle the flour over the vegetables and stir constantly for 1–2 minutes until no white flour streaks remain and the mixture resembles damp breadcrumbs.
Stir in the tomato purée and Worcestershire sauce, mixing well to coat the vegetables. Add the crumbled beef stock cubes and stir to combine.
Gradually pour in the hot water, stirring gently to create a smooth sauce. Ensure all the flour is fully dissolved and there are no lumps.
Add the beef chunks to the casserole, stirring gently to submerge them in the liquid. Bring the mixture to a gentle simmer over medium heat, stirring occasionally.
Cover the casserole with a tight-fitting lid and transfer to the preheated oven for 2 hours and 30 minutes.
Remove the lid and continue cooking uncovered for 30 minutes to 1 hour, until the beef is very tender and easily shreds with a fork, and the sauce has reduced and thickened to coat the back of a spoon.
Pluck the leaves from the remaining thyme sprig and scatter over the top as garnish. Serve hot in bowls.
