Beef & Vegetable Casserole Recipe

Introduction

This hearty Beef & Vegetable Casserole is perfect for cozy dinners. Tender chunks of stewing beef simmer slowly with aromatic vegetables and herbs, creating a rich, flavorful sauce that’s deeply satisfying.

Ingredients

• 2 celery sticks, thickly sliced
• 1 onion, chopped
• 2 really big carrots, halved lengthways then very chunkily sliced
• 5 bay leaves
• 3 sprigs thyme
• 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 large chunks
• 600ml hot water

Instructions

1. Step 1: Preheat the oven to 160°C (140°C fan) or gas mark 3. Prepare all vegetables and herbs, then place the celery, onion, carrots, bay leaves, and 1 sprig of thyme into a casserole dish with the vegetable oil and butter.
2. Step 2: Cook the vegetables gently for about 10 minutes until softened. Stir in the plain flour until it no longer looks dusty, then add the tomato purée, Worcestershire sauce, and crumbled beef stock cubes.
3. Step 3: Gradually pour in the hot water, stirring to combine. Add the beef chunks and bring the mixture to a gentle simmer on the stovetop.
4. Step 4: Cover the casserole and transfer it to the oven. Cook for 2 hours and 30 minutes, then remove the lid and continue cooking for an additional 30 minutes to 1 hour, until the beef is tender and the sauce has thickened.

Tips & Variations

• For extra flavor, brown the beef chunks in a hot pan before adding them to the casserole.
• Feel free to add other root vegetables like parsnips or potatoes for added heartiness.
• Use fresh thyme leaves instead of sprigs for a subtle difference in texture and flavor.
• If you prefer a thicker sauce, mix an additional teaspoon of flour with cold water and stir it into the casserole during the last 30 minutes of cooking.

Storage

Allow the casserole to cool completely before storing it in an airtight container. It can be refrigerated for up to 3 days or frozen for up to 3 months. Reheat gently on the stovetop or in the oven until thoroughly warmed.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different cut of beef?

Yes, other stewing cuts like chuck or shin work well because they become tender during slow cooking.

Is it possible to make this casserole in a slow cooker?

Absolutely! After softening the vegetables and combining the sauce ingredients, transfer everything to a slow cooker and cook on low for 6-8 hours or on high for 3-4 hours until the beef is tender.

Beef & Vegetable Casserole Recipe

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★★★★★

4.6 from 80 reviews

• Author: Luna
• Total Time: 3 hours 20 minutes
• Yield: 4 servings 1x

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Description

A hearty and comforting beef and vegetable casserole featuring tender stewing beef cooked slowly with celery, carrots, and aromatic herbs in a rich tomato and Worcestershire sauce base. Perfect for a cozy meal, this traditional casserole is cooked in the oven to develop deep flavors and a thickened sauce.

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Ingredients

Scale 1x2x3x

Vegetables

• 2 celery sticks, thickly sliced
• 1 onion, chopped
• 2 really big carrots, halved lengthways then very chunkily sliced
• 5 bay leaves
• 3 sprigs thyme

Meat

• 850g stewing beef (featherblade or brisket), cut into large chunks

Other Ingredients

• 1 tbsp vegetable oil
• 1 tbsp butter
• 2 tbsp plain flour
• 2 tbsp tomato purée
• 2 tbsp Worcestershire sauce
• 2 beef stock cubes, crumbled
• 600ml hot water

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Instructions

1. Prepare vegetables: Heat the oven to 160C/140C fan/gas mark 3. Place the celery, chopped onion, chunkily sliced carrots, bay leaves, and one thyme sprig into a casserole dish with 1 tablespoon of vegetable oil and 1 tablespoon of butter. Cook gently on the stovetop for about 10 minutes, softening the vegetables without browning them.
2. Add flour and flavorings: Stir in 2 tablespoons of plain flour to coat the softened vegetables until the mixture no longer looks dusty. Then add 2 tablespoons of tomato purée, 2 tablespoons of Worcestershire sauce, and the crumbled beef stock cubes. Mix everything well to combine all the flavors.
3. Add liquid and beef: Gradually pour in 600ml of hot water while stirring to create a smooth sauce. Add the large chunks of stewing beef into the casserole and bring the mixture to a gentle simmer on the stovetop.
4. Oven cook: Cover the casserole with a lid or foil and transfer it to the preheated oven. Cook for 2 hours and 30 minutes to allow the beef to become tender and the flavors to meld together.
5. Finish cooking uncovered: Remove the cover and continue cooking for an additional 30 minutes to 1 hour until the meat is very tender and the sauce has thickened to your liking.

Notes

• Use featherblade or brisket for best results as these cuts become tender with slow cooking.
• Adjust cooking time depending on your oven and beef cut; the beef should be tender and easily pierced with a fork.
• For a richer flavor, you can brown the beef chunks separately before adding them to the casserole.
• Serve with mashed potatoes, crusty bread, or steamed rice for a complete meal.
• Leftovers can be refrigerated for up to 3 days or frozen for up to 3 months.

• Prep Time: 20 minutes
• Cook Time: 3 hours
• Category: Casserole
• Method: Baking
• Cuisine: British

Keywords: beef casserole, stewing beef recipe, slow cooked beef, vegetable casserole, comfort food, oven casserole