Beef and Vegetable Casserole

The perfect winter-warming recipe . . .


  • 2 celery sticks, thickly sliced
  • 1 onion, chopped
  • 2 large carrots, sliced
  • 5 bay leaves
  • 1 thyme sprig
  • 1 tbsp vegetable oil
  • 1 tbsp butter
  • 2 tbsp plain flour
  • 2 tbsp tomato puree
  • 2 tbsp worcestershire sauce
  • 2 beef stock cubes
  • 850g stewing beef, cut into large pieces



Pre heat the oven to 160C/140C fan/gas 3

Put two sliced celery sticks, one chopped onion, two sliced carrots, five bay leaves and one whole thyme sprig in a flameproof casserole dish with one tbsp vegetable oil and one tbsp butter.


Soften for 10 mins, then stir in two tbsp plain flour until it doesn't look dusty anymore, following by two tbsp tomato puree, two tbsp Worcestershire sauce and two crumbled beef stock cubes

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

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