Beef Casserole
Cooked on the stovetop or in a slow cooker, this Beef Casserole is hearty meal that's perfect for a winter afternoon. Best served with potatoes or rice.
Recipe Tip This casserole can be cooked on a stove top or slow cooker. Stove: Put browned beef & ingredients in a heavy pot. Cover partially; simmer on low until tender. Stir & add water as needed.
Slow Cooker: Cook on low for 6–8 hours until tender.
Ingredients
- 1 onion, halved and sliced
- 2 medium carrots, sliced thickly
- 3 cups beef stock
- 1 tablespoons fresh thyme
- 2 leaves bay
- 600 grams gravy chuck or beef
- 1 teaspoons worcestershire sauce
- 2 tablespoons plain flour
- 1 tablespoons soy sauce
- 1 onion, halved and sliced
- 2 medium carrots, sliced thickly
- 3 cups beef stock
- 1 tablespoons fresh thyme
- 2 leaves bay
- 600 grams gravy chuck or beef
- 1 teaspoons worcestershire sauce
- 2 tablespoons plain flour
- 1 tablespoons soy sauce
- Step 1 of 6Preheat the oven to 180°C.
- Step 2 of 6Cut 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.
- Step 3 of 6Reduce heat in pan, and sauté the onion and carrot in oil. Cook for 1-2 minutes, stirring occasionally.
- Step 4 of 6Sprinkle in flour and stir until the vegetables are coated.
- Step 5 of 6Gradually 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 for about 2-2.5 hours, or until the beef is tender. Stir every 40 minutes or so, adding water if needed to keep the ingredients just covered.
- Step 6 of 6Serve with potatoes or rice.
Method
- Step 1 of 6Preheat the oven to 180°C.
- Step 2 of 6Cut 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.
- Step 3 of 6Reduce heat in pan, and sauté the onion and carrot in oil. Cook for 1-2 minutes, stirring occasionally.
- Step 4 of 6Sprinkle in flour and stir until the vegetables are coated.
- Step 5 of 6Gradually 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 for about 2-2.5 hours, or until the beef is tender. Stir every 40 minutes or so, adding water if needed to keep the ingredients just covered.
- Step 6 of 6Serve with potatoes or rice.
Method
- Step 1 of 6Preheat the oven to 180°C.
- Step 2 of 6Cut 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.
- Step 3 of 6Reduce heat in pan, and sauté the onion and carrot in oil. Cook for 1-2 minutes, stirring occasionally.
- Step 4 of 6Sprinkle in flour and stir until the vegetables are coated.
- Step 5 of 6Gradually 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 for about 2-2.5 hours, or until the beef is tender. Stir every 40 minutes or so, adding water if needed to keep the ingredients just covered.
- Step 6 of 6Serve with potatoes or rice.