Beef Casserole

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 steak, a cheaper cut of beef that is cooked slowly in a rich gravy until it becomes fall-apart tender. 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.

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Beef Casserole

Beef Casserole

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5 from 5 reviews

  • Total Time: 3 hours 40 mins
  • Yield: 6 1x

Ingredients

Scale
  • 800 g (1.76 lb) chuck beef steak, cut into bite-sized pieces
  • 2 tsp salt
  • 1 tsp freshly cracked black pepper
  • 2 tbsp olive oil
  • 2 brown onion, finely diced
  • 1 tbsp garlic, roughly chopped
  • 1 tbsp tomato paste
  • ¼ cup (30 g) plain/all-purpose flour
  • 1 cup (240 ml) dry red wine
  • 4 cups (960 ml) water
  • 2 tsp beef stock
  • 4 sprigs of thyme (or 1 tsp dried thyme)
  • 1 bay leaf
  • 1 tsp sugar
  • 4 large carrots, peeled and sliced on a diagonal
  • 500 g (1 lb) baby potatoes, cut in half
  • Crusty bread to serve

Instructions

  1. Sprinkle the beef with the salt and pepper.
  2. Heat the olive oil in a large, heavy-based skillet on 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.
  3. Use 1/4 cup of water to deglaze the pan if necessary, using your wooden spoon to scrape up any sticky bits. Add the onion and garlic and cook, stirring for 3-5 minutes until softened.
  4. Stir through the tomato paste and return the beef and all the pooled juices on the plate back into the pan.
  5. Stir in the flour until it’s dissolved before adding the red wine. Stir for 1-2 minutes until it has evaporated by half.
  6. 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.
  7. Add the carrots and potatoes to the pan, stir so they are just submerged, then cover and cook for 1 hour more.
  8. When finished, the beef should easily pull apart with a fork. If it still feels firm, continue cooking in 20-minute intervals. Add 1/4 cup of water if the sauce is thickening too much and catching the base of the pan.
  9. Serve with crusty bread.

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.

  • Author: Nicole
  • Prep Time: 10 mins
  • Cook Time: 3 hours 30 mins
  • Category: beef casserole
  • Method: pan fry
  • Cuisine: French