Beef and Vegetable Casserole
A hearty winter casserole of tender beef chuck, root vegetables, and savoury gravy, slow-baked until rich and comforting.
- Prep
- 20 min
- Cook
- 120 min
- Total
- 140 min
- Servings
- 4
- Difficulty
- Easy
- Calories
- 460 kcal
Equipment
- •Heavy flameproof casserole dish with lid
- •Tongs
- •Wooden spoon
- •Chopping board
- •Chef knife
Nutrition
Per serving, approximate
- Calories
- 460 kcal
- fat
- 22 g
- carbs
- 16 g
- fibre
- 4 g
- protein
- 46 g
- calories
- 460 kcal
Instructions
- 1
Preheat your oven to 160 degrees C.
- 2
Toss the beef cubes with plain flour, half the salt, and cracked black pepper in a mixing bowl.
- 3
Heat one tablespoon of olive oil in a flameproof casserole dish over medium-high heat on the stovetop.
- 4
Brown the beef in two batches until deeply caramelised on all sides, then remove to a plate.
- 5
Add the remaining oil to the dish and fry the onion, garlic, carrots, and celery for five minutes until soft.
- 6
Stir in the tomato paste and cook for one minute until fragrant and darkened in colour.
- 7
Return the browned beef and any resting juices to the dish, then pour in the beef stock and Worcestershire sauce.
- 8
Add the mushrooms and thyme sprigs, stirring well to scrape up any browned flavour from the bottom.
- 9
Cover with a tight-fitting lid and bake in the oven for two hours until the beef is fork-tender.
- 10
Remove the lid, skim off any surface oil, and season with extra salt and pepper if needed before serving.
Chef's tips
Browning the beef in small batches prevents the meat from steaming and builds a rich gravy base. Ensure the lid fits tightly to keep the steam locked inside during the long bake. If the gravy is thinner than you prefer at the end, simmer it uncovered on the stovetop for five minutes.
Ingredient substitutions
- beef chuck steak → beef gravy beef or blade steak
- plain flour → cornflour or gluten-free plain flour blend
- button mushrooms → 1 medium peeled potato cut into chunks
Storage
Cool completely and store in an airtight container in the fridge for up to four days or freeze for three months.
Reheating
Reheat gently in a covered saucepan over medium-low heat with a splash of water or stock until piping hot throughout.
Common mistakes to avoid
- •Crowding the pan when browning the beef, which boils the meat instead of searing it.
- •Cooking at too high an oven temperature, resulting in tough meat rather than tender strands.
- •Skipping scraping the browned bits from the pan base, losing valuable savoury flavour.
Serving suggestions
Cooked Beef and Vegetable Casserole?
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