beef casserole

Slow Cooked Beef Casserole (in your oven)

Slow Cooked Beef Casserole (in your oven)

Recipe by GeeDeeCourse: Main CourseCuisine: BritishDifficulty: medium


Prep time


Cooking time




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A tasty beef casserole that you can cook in the oven and leave to its own devices for 3 hours while you get on with your daily chores.


  • 1 tbsp vegetable oil

  • 1 tbsp butter

  • 2 tbsp plain flour

  • 1 tbsp English mustard powder

  • 2 celery sticks washed, de-strung and cut into thick pieces

  • 1 large onion roughly chopped

  • 2 large carrots cut lengthways and thickly sliced

  • 4 bay leaves

  • 2 thyme sprigs leave 1 whole and strip the leaves from the other

  • 2 tbsp tomato purée

  • 2 tbsp Worcestershire sauce

  • 600 ml beef stock 2 stock cubes in 600 ml of boiling water, works)

  • 850 g stewing beef brisket is good, cut into large pieces

  • 150 ml Red wine


  • Heat the oven to 160°C/140°C fan/gas 3
  • Just cover the bottom of a casserole dish (one with a lid)with some oil and butter, place over a medium heat.
  • In a bowl, mix the flour, mustard powder salt and pepper together and throw in the beef, covering well with the flour mix,
  • Shake any excess flour off with your hands and add to the heated oil and butter
  • (You may want to do this in 2 batches), sear the meat on all sides until nice and brown and there is no flour showing.
  • Set aside the seared meat on a plate and repeat with the remaining meat.
  • Once all the meat has been seared and placed on a plate, add the onions, carrot and celery, to the casserole and let the veg cook out for about 10 minutes stirring regularly to achieve an even cook
  • replace the meat into the casserole add the tomato puree bay leaves and thyme sprig and combine well with the meat and veg
  • Add the mushrooms, garlic and wine, bring to a simmer and cookout for 3-4 minutes.
  • scrape the bottom of the dish with a wooden flat spatula so as to get all the meat and veg residue mixed into the liquid
  • Add the Worcestershire sauce and gradually pour in the stock stirring continuously until everything is well combined.
  • Bring to the boil, cover with the lid, and place in the oven and forget it for 3 hours.
  • After 3 hours cooking, remove the lid, taste for seasoning and cookout for another 1 hour. (Uncovered)
  • The juices should now be nicely thickened and the meat really tender. Sprinkle with the thyme leaves and serve with creamy mashed potatoes.