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Beef Casserole Recipe

Beef Casserole in a Rich Gravy
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Beef Casserole in a Rich Gravy

A traditional UK recipe which transforms braising steak into a mouth watering delicacy. This recipe results in a rich and very flavoursome gravy. It is cooked in the oven (a casserole) but can also be cooked on the hob (a stew).


700g / 1½ lb braising (or stewing) steak (not too lean, read Advice Section below)

2 medium potatoes

2 medium carrots

1 large onion

25g / 1oz plain flour

400g / 14oz can of chopped tomatoes

250ml of beef stock (two cubes)

250ml tablespoons of dry red wine

2 tablespoons vegetable oil

2 bay leaves

Salt and pepper to taste

Nutrition information per portion
: 20 minutes
COOKING TIME: 3½ hours
SERVINGS: 4 servings
EQUIPMENT: 1 large frying pan. 1 casserole dish or 1 large pan.


Remove excess fat (read Advice Section below) from the meat and cut into 3cm (1 inch) cubes.

Peel and slice the carrots.

Peel the potatoes and cut into 3cm (1 inch) cubes.

Peel the onion, slice and roughly chop.


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 preference for the cut of beef in beef casserole would be beef chuck.

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.

Slightly fatty beef will tenderise far quicker compared to very lean beef and the fat does dissolve slightly, adding depth of flavour.



Pour one tablespoon of the 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.

Browning beef cubes
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Browning beef cubes


Start the oven pre-heating by turning it to 170°C / Fan 150°C / 325°F / Gas Mark 3.

Using the meat juices, hot water and two stock cubes, mix up the 250ml of 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.

Gently frying onions
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Gently frying onions


Stirring constantly, slowly pour the stock and dry red wine over the onions and bring the mixture to the boil, then turn the heat to low.

Stir in the tomatoes and add some pepper. There should be sufficient salt from the stock cubes but add a little more if you want Stir well and let it simmer for two minutes.

Add stock and tomatoes
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Add stock and tomatoes


Pour the contents of the frying pan into the casserole dish (leave in the pan if cooking on the hob). Add the bay leaves and mix well with a spoon.

Place the casserole dish (lid on) in the pre-heated oven (170°C / Fan 150°C /325°F / Gas Mark 3) for 2½ hours. If cooking on the hob, turn the heat to low.


Add the carrots and potatoes to the casserole dish, stir well, replace the lid and cook for a further one hour.

Beef Casserole ready for oven
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Beef Casserole ready for oven


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.

Beef casserole with green beans and dumplings
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Beef casserole with green beans and dumplings

five star rating
11 April 2024
From: Gail
This recipe was so simple I really didn't expect it to taste so delicious. My children absolutely loved it and asked for seconds.
four star rating
16 November 2023
From: Garry 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!!!
five star rating
29 March 2023
From: Richard Jones
Quick and simple to make and tastes great. I don't normally like chopped tomatoes in casseroles as they hijack the taste but not in this case. I chuck in a bouquet garni and a dash of Lea and Perrins and the sauce tastes great.
five star rating
15 April 2023
From: Andy
Excellent recipe - great to see people being inspired by it. Instead of red wine you can use beer, especially a dark beer, eg Guinness or bitter. Dumplings are good - 4oz flour, 1 and a half teasp. baking powder. 2oz. suet, salt(1 teasp.) and pepper, mix into soft dough with just enough water and divide into 8 dumplings.25 mins before ready, get casserole out of oven and put the dumplings in, pushing under liquid and put it back in oven for 25 mins - lovely!(one of Delia's I think)
five star rating
12 June 2023
From: Michelle
Thank you so much for this recipe, My husband loves beef casserole and I am going to give the mother in law some stiff competition now, will let you know how it goes, thanks again.
five star rating
3 July 2023
From: Scotty
This was a delicious casserole. Followed it to a t and meat and sauce both delicious.
five star rating
7 October 2023
From: Alan R
Simple and delicious - great with puff pastry too!

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