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.

Ingredients

Scale

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

Instructions

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.
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.
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.
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.
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