INGREDIENTS

For illustration only, use the ingredients list below.

Ingredients	Imperial	Metric
Braising (or stewing) steak	1½ lb	700 grams
2 medium potatoes	-	-
2 medium carrots	-	-
1 large onion	-	-
Plain flour	1 oz	25 grams
Can of chopped tomatoes	14 oz	400 grams
Beef stock (two cubes)	¾ pint	420 ml
4 tablespoons of red wine	-	-
4 tablespoons oil	-	-
2 bay leaves	-	-
Salt and pepper to taste	-	-

IF YOU WANT TO HAVE DUMPLINGS WITH THIS CASSEROLE, CLICK HERE FOR THE INGREDIENTS AND INSTRUCTIONS

COOKING EQUIPMENT
1 large frying pan
1 casserole dish or 1 large pan if cooking on the hob

COOKS NOTE:
Braising or stewing steak from the supermarkets is fine. But it's far better if you can buy meat from your local butcher. It's more likely to be produced locally, you have the chance to ask the butcher that question if you want. It's likely to be better quality because your butcher specialises in meat, game and poultry.
Our meat was supplied by Lewis the butchers in Kineton, Warwick. They have been supplying meat to the local community for over a hundred years and through three family generations.

Preparation for Beef Casserole
  

Remove excess fat from the meat and cut into 2cm (1 inch) cubes. Peel and slice the carrots. Peel the potatoes and cut into cubes. Peel the onion, slice and roughly chop.

 

Pour two tablespoons of oil into the frying pan and heat to a medium high temperature and add the meat cubes. Cook for a couple of minutes until the cubes of meat are browned on all sides. Turn and stir the meat while it is cooking. Place the meat in a casserole dish or pan. Keep the meat juices for the stock.

Start the oven pre-heating by turning it to 150°C / 300°F / Gas Mark 2

Using the meat juices, hot water and two stock cubes, mix up the stock for use later.
 

Pour the remaining oil into the frying pan, heat to a medium heat and add the onions. Fry them, turning constantly for about 5 minutes until they are soft. Sprinkle the flour over the onions and keep stirring for a minute. The flour is added to thicken the sauce.

 

Stirring constantly, slowly pour the stock over the onions and bring the mixture to the boil, then turn the heat to low. Stir in the tomatoes and add salt and pepper. Stir well and let it simmer for two minutes.

 

Pour the tomato and onion sauce into the casserole dish (pan if cooking on the hob). Add the potatoes, carrots, bay leaves, red wine and mix well with a spoon. Place the casserole dish in the pre-heated oven (150°C / 300°F / Gas Mark 2) for 2½ hours. If cooking on the hob, turn the heat to low.

 

So, what do you serve with your beef casserole? We can recommend dumplings, they go so well with this dish. The dumpling mixture needs to be added to the casserole dish 20 minutes before the end of cooking. Only four ingredients are required and you have 2 hours to go and find them! Click here for our dumplings recipe.

CLICK HERE FOR MORE BEEF RECIPES

18 RATINGS GIVEN - AVERAGE

	25 September 2010	From: Mags
This proved a winner over my usual casserole dish...thank you!!!

	28 September 2010	From: Gaile Barrs
Love this beef casserole recipe and so easy, tasted wonderful, will definitely be doing this again.

	30 September 2010	From: Lauren
Just put this in the oven and it was one of the best casserole recipes I've followed. Perfect consistency and the 'sauce' tasted gorgeous before I put it in oven. Perfect with the dumplings linked also.

	25 October 2010	From: Rob
Nice recipe :) Just a little note - you've mixed up your imperial and metric measures for the stock. REPLY: Comments like that are always appreciated. We have corrected the recipe as you noted. Thanks

	30 September 2010	From: Becky Jenkins
Just put this in the oven and it was one of the best casserole recipes I've followed. Perfect consistency and the 'sauce' tasted gorgeous before I put it in oven. Perfect with the dumplings linked also.

	14 November 2010	From: Gaz
We've made this many times now and love the dish. Very flexible as well if u want 2 use other ingredients.

	18 November 2010	From: Graham Bainbridge
I tried this beef casserole recipe after reading the reviews. It is the best casserole I have ever made and so easy. I added garlic and Worcestershire sauce with the 4 tablespoons of red wine. I will never use a different recipe.

	21 November 2010	From: Sue
This was the tastiest joint of beef I have ever cooked but was as tough as old boots.  It was a sirloin from Asda. Will definitely go to the butchers next time.

	5 December 2010	From: Emma
Always wondered why my sauce was always so watery, now I know the secret I will use this in other recipes. I also used creamy tomato soup instead of tinned plumed tomatoes, as my kids don't like lumpy tomatoes but now they won't be able to tell the difference!!

	12 December 2010	From: Dan
I cooked beef casserole this and it was great :-)

	24 December 2010	From: Liz
We have this recipe once a week and everyone loves it. I serve it with mash potatoes or roast. A one pot dish that's easy to prepare and make. Excellent!!

	09 January 2011	From: Elaine
Absolutely beautiful. Cooks to perfection every time. Will be having this beef casserole instead of turkey for our next xmas dinner.

	15 January 2011	From: Stevie
Fantastic. i made the dumplings too, lovely :-)

Not Given	2 March 2011	From: Beverley Anne Pretorius
Very easy to follow. My first beef casserole. Testing it on my new partner tonight!!!!!

	13 July 2011	From: Maggie
Gorgeous! even without the red wine and so easy to do!

	9 August 2011	From: Alfie
Very simple but absolute tasty in fact this is the 2nd time I've used this and I just have to review it. Thank You.

	18 October 2011	From: Esther
This is a great recipe! I've made it many times. I usually add some dried mixed herbs to the onions whilst they are frying, Worcestershire sauce or elderberry vinegar with the red wine and a bouquet garni to the mixture in the casserole dish before it all goes into the oven. Thanks for inspiring me!

	16 November 2011	From: Gary Sully
Have used this recipe several times now and as my culinary confidence grows I have added different ingredients and experimented with different cuts of beef too. Like a tin of Ronseal.....it does exactly as it says on the tin. Beef Casserole.....SIMPLES!!!

CLICK HERE FOR OLDER COMMENTS

ADD YOUR COMMENTS AND RATING BELOW ABOUT THIS BEEF CASSEROLE RECIPE. IT WILL BE ADDED ABOVE WITHIN 12 HOURS.

Your Email address:

Your Name:

Click one Rating Below For This Recipe:






Your Comments For This Recipe:

cookuk_beef-casserole