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Beef and Vegetable Casserole

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Beef & Vegetable CasseroleThere’s nothing nicer than a rich warming stew, and this recipe is great for cheaper cuts of meat because slow cooking guarantees melt in the mouth tenderness.


2 thickly sliced celery stalks

2 large carrots sliced lengthways and roughly chopped

1 chopped onion

850g stewing beef cubed into large chunks (brisket or featherblade work well)

5 bay leaves

2 thyme sprigs; remove leaves from one and leave one sprig whole

1tbsp butter

1tbsp vegetable oil

2tbsp plain flour

2tbsp Worcestershire sauce

2tbsp tomato puree

2 crumbled beef stock cubes


  1. Put the kettle on and heat oven to 160°C/140°C fan-forced. Place bay leaves, the whole thyme sprig, carrots, onion and celery in a flameproof casserole with oil and butter.
  2. Cook over a medium heat for 10 minutes to soften vegetables then stir in the flour and tomato purée. Add the Worcestershire sauce and beef stock cubes.
  3. Stir in 600 mL of hot water, then add the beef and bring to a gentle simmer.
  4. Cover casserole and place in oven for two and a half hours, then uncover and cook for another 30 minutes to an hour until meat is tender and sauce is thickened.
  5. Serve garnished with the remaining thyme leaves.

Serves 5

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