This hearty beef casserole is the perfect winter comfort meal. It's easy to make on the stove top or in the slow cooker.
This Beef Stew or Beef Casserole recipe makes a large batch, enough that you will have some leftovers to freeze or eat the next day.
Beef Casseroles are not only easy to make, but they are also budget friendly! I prefer to make this on the stove top in a cast iron pot, but you could also make it in the slow cooker or oven.
Ingredients
- beef chuck steak or casserole beef
- salt and pepper
- olive oil
- brown onion
- garlic
- tomato paste
- plain flour
- dry red wine
- beef stock
- worcestershire Sauce
- bay leaf
- dried thyme
- sugar
- carrots
- celery
- small white potatoes
See the recipe card below for quantities.
Instructions
Step 1
Season the diced beef with salt and pepper.
Step 2
Heat 1 ½ tablespoons olive oil in a large casserole pot over high heat. Add half of the beef. Brown the beef for around 4 minutes, stirring a few times. Remove the cooked beef and repeat with the remaining beef, adding more olive oil if required.
Step 3
Turn the heat down to medium-high. Add 1 tablespoon of oil, onion, garlic, carrot and celery, and cook for 3 minutes until browned.
Step 4
Add the tomato paste and stir for 30 seconds.
Step 5
Sprinkle in the flour and mix.
Step 6
Add the red wine, beef stock, sugar, worcestershire sauce, bay leaf and thyme.
Step 7
Add the cooked beef (including any juice) and potatoes. (Make sure the liquid covers everything; if not, add some water).
Step 8
Bring to a simmer, then turn the heat to low so it's simmering gently. Put the lid on and cook for 1 hour 45 minutes, or until beef is tender with a fork.
Remove the lid and allow to simmer for another 30 minutes to reduce the liquid. Season with salt and pepper and serve with crusty bread.
Top Tip
Use chuck steak or casserole beef for the best casserole with tender, juicy beef.
Storage
Store in the fridge for 3 days or in the freezer for up to 4 months.
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Beef Casserole
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Equipment
- Cast Iron Pot
Ingredients
- 1 kg beef chuck cut into 3cm chunks
- 1 teaspoon salt and pepper
- 3 tablespoons olive oil
- 1 large brown onion cut into 1cm chunks
- 3 garlic cloves minced
- 2 tablespoons tomato paste
- ⅓ cup plain flour
- 1 cup dry red wine
- 4 cups beef stock
- 2 tablespoons worcestershire Sauce
- 1 bay leaf
- 1 teaspoon dried thyme
- 1 teaspoon sugar
- 2 large carrots peeled and cut into 1-2cm chunks
- 2 celery stalks cut into 2cm pieces
- 500 grams small white potatoes cut in half with skin on
Instructions
- Season the diced beef with salt and pepper.
- Heat 1 ½ tablespoons olive oil in a large casserole pot over high heat. Add half of the beef. Brown the beef for around 4 minutes, stirring a few times. Remove the cooked beef and repeat with the remaining beef, adding more olive oil if required.
- Turn the heat down to medium-high. Add 1 tablespoon of oil, onion, garlic, carrot and celery, and cook for 3 minutes until browned.
- Add the tomato paste and stir for 30 seconds.
- Sprinkle in the flour and mix.
- Add the red wine, beef stock, sugar, worcestershire sauce, bay leaf and thyme.
- Add the cooked beef (including any juice) and potatoes. (Make sure the liquid covers everything; if not, add some water.)
- Bring to a simmer, then turn the heat to low so it's simmering gently.
- Put the lid on and cook for 1 hour 45 minutes, or until beef is tender with a fork.
- Remove the lid and allow to simmer for a further 30 minutes to reduce the liquid.
- Season with salt & pepper and serve with some crusty bread.
Notes
Nutrition
The nutritional information provided is computer generated and is only an estimate. This data is provided as a courtesy for informational purposes only.
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