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This Beef Casserole with potatoes and carrots is comfort food at its best, perfect to make ahead for busy weeknights or to indulge in during a cosy weekend. This recipe makes use of chuck (braising/casserole) steak, a cheaper cut of beef that is cooked slowly in a rich gravy until it becomes fall-apart tender.

Beef Casserole

The stove does all the hard work here, so that you can enjoy a flavourful dinner with minimal effort and hands-on time. Although I‘ve used potatoes and carrots here, you could substitute or add other root vegetables, such as parsnips or turnips if you prefer. Serve this casserole steaming hot with crusty bread and butter.

Beef Casserole

Beef Casserole

Author: Nicole
5 from 8 votes
“Absolute winner! I don’t often stray from recipes that work well in my house, but, I was so tempted to try this and I was not disappointed. The family hailed it as “the best stew ever made”.
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This slow-cooked Beef Casserole might take a while to break down into the most deliciously comforting stew, but it's mostly hands-off. Just 10 minutes of prep, then let the stove do the rest of the work on this family-friendly, nourishing dish.
Prep 10 minutes
Cook 3 hours 30 minutes
Total 3 hours 40 minutes
Servings: 6

Ingredients

  • 800 g (1¾ lb) beef chuck (braising/casserole) steak, cut into bite-sized pieces
  • 2 tsp sea salt flakes
  • 1 tsp freshly cracked black pepper
  • 2 tbsp olive oil
  • 2 brown onions, finely diced
  • 1 tbsp roughly chopped garlic
  • 1 tbsp tomato paste
  • 35 g (¼ cup) plain (all-purpose) flour
  • 250 ml (1 cup) dry red wine
  • 1 litre (4 cups) water
  • 2 tsp beef stock powder (bouillon)
  • 4 sprigs of thyme or 1 tsp dried thyme
  • 1 bay leaf
  • 1 tsp sugar
  • 4 large carrots, peeled and sliced diagonally
  • 500 g (1 lb) baby potatoes, cut in half
  • Crusty bread, to serve

Instructions

  • Sprinkle the beef with the salt and pepper.
  • Heat the olive oil in a large, heavy-based frying pan over medium–high heat. Cook the beef in two batches for 3–5 minutes, turning with tongs (taking care not to overcrowd the pan) until it is browned all over. Set aside on a large plate.
  • Use ¼ cup (60 ml) of water to deglaze the pan if necessary, using your wooden spoon to scrape up any sticky bits on the bottom. Add the onion and garlic and cook, stirring, for 3–5 minutes until softened.
  • Stir through the tomato paste and return the beef, along with all the pooled juices on the plate, back into the pan.
  • Stir in the flour until it’s dissolved before adding the red wine. Stir for 1–2 minutes until it has evaporated by half.
  • Add the water, beef stock, thyme, bay leaf and sugar to the pan. Cover, reduce to the lowest heat setting and cook for 2 hours.
  • Add the carrots and potatoes to the pan, stir so they are just submerged, then cover and cook for 1 hour more.
  • When finished, the beef should easily pull apart with a fork. If it still feels firm, continue cooking in 20-minute intervals. Add ¼ cup (60 ml) of water if the sauce is thickening too much and catching on the bottom of the pan.
  • Serve with crusty bread.

Nutrition information

Nutrition Facts
Beef Casserole
Amount per Serving
Calories
459
% Daily Value*
Fat
 
22
g
34
%
Saturated Fat
 
8
g
50
%
Trans Fat
 
1
g
Polyunsaturated Fat
 
2
g
Monounsaturated Fat
 
12
g
Cholesterol
 
92
mg
31
%
Sodium
 
1142
mg
50
%
Potassium
 
1039
mg
30
%
Carbohydrates
 
30
g
10
%
Fiber
 
4
g
17
%
Sugar
 
5
g
6
%
Protein
 
29
g
58
%
Vitamin A
 
6903
IU
138
%
Vitamin C
 
24
mg
29
%
Calcium
 
70
mg
7
%
Iron
 
4
mg
22
%
* Percent Daily Values are based on a 2000 calorie diet.

Disclaimer re gluten-free and dairy-free recipes

Recipe notes

MAKE AHEAD

Refrigerate for up to 3 days or freeze for up to 2 months. Thaw completely in the fridge overnight before reheating.

LEFTOVERS

Refrigerate for up to 3 days or freeze for up to 2 months. Thaw completely in the fridge overnight before reheating.

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Course beef casserole, entrée, Main Course
Cuisine French