Beef Casserole

bowl Serves 4


  • 600g chuck or gravy beef
  • 1 onion, halved and sliced
  • 2 medium carrots, sliced thickly
  • 2 Tbsp plain flour
  • 3 cups beef stock
  • 1 tsp Worcestershire sauce
  • 1 Tbsp soy sauce
  • 1 Tbsp fresh thyme
  • 2 bay leaves
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  • Preheat the oven to 180°C.

  • Cut beef into 5cm cubes. Season with salt and pepper, add about 2 tablespoons of oil and mix well. Heat a large fry pan over a medium-high heat. Brown the beef in batches then place in a casserole dish.

  • Reduce heat in pan, and sauté the onion and carrot in oil. Cook for 1-2 minutes, stirring occasionally.

  • Sprinkle in flour and stir until the vegetables are coated.

  • Gradually pour in stock, stirring well. Add the remaining ingredients and bring to the boil. Pour into a casserole dish, cover then place in oven and cook until the beef is tender. Stir every 40 minutes or so, adding water if needed to keep the ingredients just covered.

  • Serve with potatoes or rice.

  • Smart tip: This casserole can be cooked on a stove top or slow cooker.

  • Stove top method: Place the browned beef and other ingredients in a heavy-based pot. Partially cover, keep the heat low. Simmer until the meat is very tender. Stir occasionally, adding water if needed to keep ingredients just covered.

  • Slow cooker: Place the browned beef with other ingredients into the slow cooker and place onto low for 6 hours or until the meat is tender. Depending on size and cut this can take up to 8 hours.

By Brett McGregor

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