Winter Beef and Vegetable Casserole
Tender chunks of beef braised slowly with hearty root vegetables, fresh herbs, and red wine in a rich, warming gravy.
- Prep
- 20 min
- Cook
- 130 min
- Total
- 150 min
- Servings
- 4
- Difficulty
- Easy
- Calories
- 520 kcal
Equipment
- •Dutch oven or heavy casserole pot
- •Chef's knife
- •Chopping board
- •Tongs
- •Wooden spoon
Nutrition
Per serving, approximate
- Calories
- 520 kcal
- fat
- 24 g
- carbs
- 22 g
- fibre
- 5 g
- protein
- 46 g
- calories
- 520 kcal
Instructions
- 1
Preheat your oven to 160 degrees C.
- 2
Toss the beef chunks with plain flour, salt, and cracked black pepper in a bowl.
- 3
Heat one tablespoon of olive oil in a heavy ovenproof casserole pot over medium-high heat.
- 4
Brown the beef in batches until deeply golden on all sides, then transfer to a plate.
- 5
Add the remaining oil to the pot and fry the onion, carrots, parsnips, and celery for five minutes.
- 6
Add the garlic and tomato paste, stirring constantly for one minute until fragrant.
- 7
Pour in the red wine, scraping up the browned bits from the bottom of the pot.
- 8
Return the beef to the pot and pour in the beef stock, thyme sprigs, and bay leaves.
- 9
Bring the liquid to a simmer, cover with a tight lid, and place in the oven.
- 10
Bake for two hours until the beef is fork-tender and the sauce is glossy.
- 11
Remove the thyme stems and bay leaves before ladling into warm bowls.
Chef's tips
Brown the meat in small batches so it sears rather than steams. If the gravy is thinner than you like after baking, simmer uncovered on the stovetop for five minutes to reduce.
Ingredient substitutions
- dry red wine → extra beef stock with one teaspoon of red wine vinegar
- parsnip → swede or turnip cut into equal-sized chunks
Storage
Cool completely and store in an airtight container in the fridge for up to four days.
Reheating
Reheat gently in a covered saucepan over medium-low heat with a splash of water until piping hot.
Common mistakes to avoid
- •Crowding the pot when browning the beef, which causes the meat to boil and lose flavour
- •Cutting vegetables too small, causing them to turn mushy during the long bake
Serving suggestions
Cooked Winter Beef and Vegetable Casserole?
Sign in to save this recipe to a collection. Bookmarking works without an account — it stays on this device.
Sign in for collectionsSimilar recipes
Dishes with the same spirit, spice level and course.
Recipes using similar ingredients
Use what you already bought for this recipe.
