Classic beef casserole recipe

By delicious. team

  1. Serves 6
  2. Takes 35 minutes to make and 1¾-2 hours to cook
  3. Rating

You can vary the flavourings in this casserole by replacing the red wine with a rich, tasty ale such as Guinness.

tried and tested
Classic beef casserole

Ingredients

  1. 1 tbsp vegetable oil
  2. 40g unsalted butter
  3. 1kg braising steak, cut into 4cm cubes
  4. 2 onions, finely chopped
  5. 2 celery sticks, finely chopped
  6. 3 garlic cloves, finely chopped
  7. 2 large carrots, cut into 2cm cubes
  8. 2 tbsp plain flour
  9. 1 tbsp tomato purée
  10. 250ml dry red wine
  11. 500ml beef stock, hot
  12. 400g can chopped tomatoes
  13. 2 tbsp chopped fresh oregano or parsley leaves

Method

  1. 1. In a large casserole, heat half the oil and half the butter over a high heat. When hot, brown the beef in 3 batches for 5 minutes per batch or until browned all over. Remove to a bowl using a slotted spoon.
  2. 2. Melt the rest of the butter in the remaining oil in the casserole over a low heat. Add the onions, celery, garlic and carrots. Cook, stirring, for 5 minutes, until the onions have softened.
  3. 3. Add the flour and tomato purée. Stir and cook for a further minute. Increase the heat and return the beef and its resting juices to the casserole with the wine and cook for 2 minutes or until you have a thickened sauce.
  4. 4. Reduce the heat to medium-low. Add the stock and the chopped tomatoes. Stir and season well. Cover and simmer for 1½–1¾ hours, removing the lid for the last 30-45 minutes and stirring occasionally, until the beef is tender and the sauce is thick. Stir in the herbs, adjust the seasoning and serve with mashed potato.

Nutritional info

Per serving: 386kcals, 17.7g fat (6.9g saturated), 42.8g protein, 13.6g carbs, 7.3g sugar, 0.8g salt

Chef's tip

You can vary the flavourings in this casserole by replacing the red wine with a rich, tasty ale such as Guinness or stout. Look out for chocolate stout, which creates the most delicious sauce when combined with beef. Alternatively, you could try lamb leg steaks, cut into cubes, instead of the beef, and vary the vegetables – pumpkin is great if you’re using lamb.

Comments

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linds

June 18

This is one of my go to recipes, I'd definitely give it more than three stars. I've only come on here to look for it specifically because I can't find my copy and it will be dinner tonight

bumblephant

February 5

just cooking now concerned its only rated 3 star!

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