Farmhouse Beef and Vegetable Casserole
Tender beef chuck and chunky root vegetables simmered slowly in a rich, savoury gravy. A hearty, classic country meal.
- Prep
- 20 min
- Cook
- 120 min
- Total
- 140 min
- Servings
- 4
- Difficulty
- Easy
- Calories
- 520 kcal
Equipment
- •Heavy flameproof casserole dish with lid
- •Chef knife
- •Chopping board
- •Wooden spoon
- •Measuring jug
Nutrition
Per serving, approximate
- Calories
- 520 kcal
- fat
- 24 g
- carbs
- 28 g
- fibre
- 5 g
- protein
- 48 g
- calories
- 520 kcal
Instructions
- 1
Preheat the oven to 160C or 140C fan-forced.
- 2
Toss the diced beef chuck in plain flour, salt, and black pepper until evenly coated.
- 3
Heat 1 tablespoon of olive oil in a heavy flameproof casserole dish over medium-high heat.
- 4
Brown the beef in batches until well caramelised, then transfer to a clean plate.
- 5
Add the remaining oil, then fry the onions, celery, and garlic until soft and fragrant.
- 6
Stir in the tomato paste and cook for 1 minute to deepen the flavour.
- 7
Pour in the beef stock and Worcestershire sauce, scraping any browned bits from the bottom.
- 8
Return the beef to the dish along with the carrots, potatoes, and thyme sprigs.
- 9
Bring the liquid to a simmer, cover with a tight-fitting lid, and transfer to the oven.
- 10
Bake for 2 hours until the beef is meltingly tender and the sauce is thick.
Chef's tips
Browning the beef in small batches prevents it from stewing in its own juices. Tougher secondary cuts like chuck or gravy beef yield the most tender results after slow cooking.
Ingredient substitutions
- beef chuck steak → beef gravy beef or blade steak
- Worcestershire sauce → 1 tbsp soy sauce mixed with 1 tsp malt vinegar
- potatoes → swede or turnip cut into chunks
Storage
Store leftovers in an airtight container in the fridge for up to 4 days or freeze for up to 3 months.
Reheating
Reheat gently in a covered saucepan over medium-low heat with a splash of water until piping hot throughout.
Common mistakes to avoid
- •Crowding the pan during searing, which causes the beef to steam rather than brown.
- •Cutting vegetables too small, causing them to turn to mush during the long bake.
- •Cooking at too high a temperature, which toughens the beef muscle fibres.
Serving suggestions
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