Succulent Beef and Vegetable Casserole

Simple to prepare but packed full of warmth and flavour for those chilly winter nights. (Feeds 4-6)


  • 1 kg Diced Beef
  • 4 Medium Carrots (cut into uneven chunks)
  • 2 Large Celery Sticks (cut into uneven chunks)
  • 1 Onion (chopped)
  • 4 Bay Leaves
  • Fresh Thyme
  • 1 tbsp Vegetable Oil
  • 2 tbsp Plain Flour
  • 2 1/2 tbsp Tomato Purée
  • 2 tbsp Worcester Sauce
  • 2 Stock Cubes (beef)
  • 20g Butter
  • 600ml Hot Water
  • Optional: Add a few mushrooms at step 6 for added deliciousness.


  1. Heat oven to 160C/140C fan.
  2. Add your celery, onion, carrots, bay leaves, butter, oil and a whole sprig of thyme to a flameproof casserole dish.
  3. Heat gently on the hob for 10 mins to soften before stirring in the flour. While this is heating boil your kettle for step 5.
  4. Once the mixture is well combined, add your tomato purée and Worcester sauce.
  5. Crumble in your stock cubes and mix together gradually adding your hot water.
  6. Add your beef and bring to a simmer.
  7. Cover and cook in the oven for 2 hrs 30 mins before removing the lid for an additional 30mins (or until the meat is tender)
  8. Serve with potatoes and a side of winter greens.

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