Beef Casserole with Root Vegetables
Tender Australian chuck steak simmered low and slow with hearty root vegetables in a rich, savoury beef and herb gravy.
- Prep
- 20 min
- Cook
- 150 min
- Total
- 170 min
- Servings
- 4
- Difficulty
- Easy
- Calories
- 540 kcal
Equipment
- •casserole dish with lid
- •large frypan
- •wooden spoon
- •chopping board
- •chef knife
Nutrition
Per serving, approximate
- Calories
- 540 kcal
- fat
- 26 g
- carbs
- 26 g
- fibre
- 6 g
- protein
- 48 g
- calories
- 540 kcal
Instructions
- 1
Preheat the oven to 160 degrees C.
- 2
Season the beef chuck cubes with salt and black pepper, then toss in plain flour until evenly coated.
- 3
Heat one tablespoon of olive oil in a large frypan over medium-high heat.
- 4
Brown the beef in batches until a deep brown crust forms, then transfer to a casserole dish.
- 5
Add the remaining oil to the frypan and cook the chopped onion and garlic until soft and fragrant.
- 6
Stir in the tomato paste, carrots, parsnips, and celery, cooking for two minutes.
- 7
Pour in the beef stock and Worcestershire sauce, scraping up any browned bits stuck to the pan bottom.
- 8
Pour the vegetable and stock mixture over the browned beef in the casserole dish.
- 9
Tuck the thyme sprigs and bay leaves into the liquid.
- 10
Cover tightly with a lid and bake in the oven for two hours.
- 11
Remove the lid and bake for a final thirty minutes until the beef is meltingly tender and gravy thickens.
- 12
Discard bay leaves and thyme stems before serving hot.
Chef's tips
Cut the root vegetables into large, even chunks so they maintain their shape during the long bake. Do not overcrowd the frypan when browning the beef, as crowding steams the meat instead of creating flavourful caramelisation.
Ingredient substitutions
- parsnips → swede, turnip, or extra carrots
- beef chuck steak → beef blade steak or gravy beef
- plain flour → gluten-free plain flour
Storage
Store cooled leftover casserole in an airtight container in the fridge for up to 3 days or freeze for up to 3 months.
Reheating
Reheat gently in a covered saucepan over medium-low heat with a splash of water, or warm in the microwave until piping hot throughout.
Common mistakes to avoid
- •Rushing the browning step, which robs the casserole gravy of deep savoury flavour.
- •Cutting root vegetables too small, causing them to turn to mush during the slow cook.
Serving suggestions
Cooked Beef Casserole with Root Vegetables?
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