Beef & vegetable casserole

A plate full of food Casserole Recipes

Preparation and cooking time

  • Prep:15 mins
  • Cook:3 hrs – 3 hrs and 50 mins
  • Easy
  • Serves 5

A traditional braised beef stew with thick, rich gravy – an ideal recipe for cheap cuts, as slow-cooking guarantees a tender dish

Nutrient Unit
kcal 483
fat 32.6g
saturates 13.4g
carbs 14.3g
sugars 7.4g
fibre 2.3g
protein 33.7g
salt 1.6g
Chicken, chickpea & lemon casserole


  • 2 celery sticks, thickly sliced
  • 1 onion, chopped
  • 2 really big carrots, halved lengthways then very chunkily sliced
  • 5 bay leaves
  • 2 thyme sprigs, 1 whole and 1 leaves picked
  • 1 tbsp vegetable oil
  • 1 tbsp butter
  • 2 tbsp plain flour
  • 2 tbsp tomato purée
  • 2 tbsp Worcestershire sauce
  • 2 beef stock cubes, crumbled
  • 850g stewing beef (featherblade or brisket works nicely), cut into nice large chunks
Easy one-pot chicken casserole


  • STEP 1

Heat oven to 160C/140C fan/gas 3 and put the kettle on.

  • STEP 2

Put 2 thickly sliced celery sticks, 1 chopped onion, 2 chunkily sliced carrots, 5 bay leaves and 1 whole thyme sprig in a flameproof casserole dish with 1 tbsp vegetable oil and 1 tbsp butter.

  • STEP 3

Soften for 10 mins, then stir in 2 tbsp plain flour until it doesn’t look dusty anymore, followed by 2 tbsp tomato purée, 2 tbsp Worcestershire sauce and 2 crumbled beef stock cubes.

  • STEP 4
Butternut squash casserole

Gradually stir in 600ml hot water, then tip in 850g stewing beef and bring to a gentle simmer.

  • STEP 5

Cover and put in the oven for 2hrs 30 mins, then uncover and cook for 30mins – 1hr more until the meat is really tender and the sauce is thickened.

  • STEP 6

Garnish with the picked leaves of the remaining thyme sprig.

Chicken casserole with red wine, ham & peppers
Rate article
( No ratings yet )