Description

A rich and hearty beef and vegetable casserole slow-cooked to tender perfection, infused with aromatic herbs, red wine, and a thick, flavorful sauce. This comforting dish combines succulent beef chunks with a medley of vegetables like carrots, celery, mushrooms, onions, and potatoes, making it an ideal meal for cozy family dinners.

Ingredients

Scale

Beef and Coating

1 kg beef (oyster blade or similar), diced into 3cm chunks
3 tbsp plain flour
1 tsp sea salt
1 tsp black pepper

Vegetables and Herbs

2 brown onions, peeled and roughly chopped into large wedges
2 large carrots, peeled and diced into large chunks
3 stalks celery, ends removed and diced into large chunks
8 sprigs thyme, stems removed
3 bay leaves
250 g button mushrooms, halved or quartered
2 large potatoes, peeled and roughly chopped into large chunks (set aside in cold water)

Liquids and Oil

4 tbsp olive oil
500 ml red wine
400 g tomato purée
750 ml beef stock

Garnish and Serving

4 tbsp parsley, roughly chopped
Crusty bread, to serve

Instructions

Prepare the Meat: Roughly dice the beef into 3cm chunks, trimming off any excess fat. Place the beef in a bowl and cover with the plain flour, sea salt, and black pepper. Toss the meat well to coat evenly and set aside.
Prepare the Vegetables: Roughly chop the onions into large wedges. Dice the carrots and celery into large, similarly-sized chunks. Halve or quarter the mushrooms so they match the other vegetable sizes. Peel and roughly chop the potatoes, then place them in a bowl of cold water to prevent browning.
Brown the Meat: Heat a large oven-proof pot or casserole on high heat and add the olive oil. Brown the beef chunks in batches until lightly colored on all sides. If flour residue sticks to the pot, add a dash of red wine and stir to loosen. Once browned, transfer the meat to a bowl and set aside.
Preheat the Oven: Set your oven temperature to 150ºC (300ºF) and adjust the oven racks so the casserole will cook in the center.
Cook Vegetables and Combine Ingredients: Reduce the heat to medium-high and add a little more olive oil to the pot. Add the onions, carrots, celery, thyme sprigs, and bay leaves. Cook for about 5 minutes, stirring regularly until the onions soften. Stir in the tomato purée and mushrooms and cook for another 2-3 minutes. Pour in the red wine, bring to a simmer, and let it bubble for 2-3 minutes to cook off the alcohol. Return the browned beef and any juices to the pot, season with salt and pepper, and pour in the beef stock until the contents are covered by 3-4cm of liquid. Bring the pot to a boil.
Oven Cooking Phase 1: Cover the pot with a lid and transfer it to the preheated oven. Cook the casserole for 3 hours, stirring about once every hour to prevent sticking and promote even cooking.
Add Potatoes: After 3 hours, remove the pot from the oven. Drain the potatoes from the cold water and add them to the casserole. Taste the sauce and adjust seasoning as needed. Return the pot to the oven with the lid slightly ajar and cook for an additional 60 minutes until the potatoes are tender and the sauce has thickened.
Thicken Sauce Further if Needed: If after 60 minutes the sauce is still too thin, remove the lid completely and cook for another 30 minutes, stirring occasionally to encourage thickening.
Rest and Serve: Remove the casserole from the oven and let it stand for 10 minutes to thicken and develop flavors. Stir through about half of the chopped parsley. Serve the casserole in bowls garnished with the remaining parsley and accompany with crusty bread for a satisfying meal.

Notes

Using oyster blade beef ensures the meat becomes tender and flavorful after slow cooking.
Coating the beef in flour before browning helps to thicken the casserole sauce naturally.
Keep the potato chunks in cold water before adding to prevent discoloration.
Stir the casserole occasionally during cooking to prevent the meat from sticking to the bottom.
If you prefer a thicker sauce, extend the final uncovered cooking time as necessary.
This recipe pairs wonderfully with crusty rustic bread to soak up the delicious sauce.
Leftovers can be refrigerated for up to 3 days and tend to taste even better the next day.

Prep Time: 30 minutes
Cook Time: 4 hours 30 minutes
Category: Main Course
Method: Slow Cooking, Oven Baking
Cuisine: British

Nutrition

Serving Size: 1 bowl (approx. 350g)
Calories: 480 kcal
Sugar: 8 g
Sodium: 550 mg
Fat: 20 g
Saturated Fat: 5 g
Unsaturated Fat: 13 g
Trans Fat: 0.2 g
Carbohydrates: 35 g
Fiber: 6 g
Protein: 38 g
Cholesterol: 90 mg

Keywords: beef casserole, slow cooked beef, vegetable casserole, hearty dinner, red wine casserole, oven casserole