- 2 sticks Celerythickly sliced
- 1 Onionchopped
- 2 Carrotsbig, halved lengthways then very chunkily sliced
- 5 Bay leaf
- 2 sprigs Fresh thyme1 whole and 1 leaves picked
- 1 tbsp Vegetable oil
- 1 tbsp Butter
- 2 tbsp Plain flour
- 2 tbsp Tomato puree
- 2 tbsp Worcestershire sauce
- 2 Beef stock cubes
- 2.5 cups Waterboiled
- 1.9 lb Beefstewing beef, cut into nice large chunks
Beef & Vegetable Casserole
This Beef & Vegetable Casserole is a perfect dish to feed a crowd this St Patrick’s Day. It is a one of my Irish granny’s classic recipes. Tender beef, cooked low and slow with carrots, celery and onion. No fancy ingredients required, but sometimes I think the simple recipes are the ones that can be most satisfying. Wouldn’t you agree?
This recipe not only contains simple ingredients, it is really easy to make too. Start by placing all your vegetables in a casserole dish. Cook on the stove with some butter and olive oil until the veggies soften. Then add flour and tomato puree and the secret ingredient: Worcestershire sauce. Top up with water and stir in the beef chunks. Cook in the oven until the meat is tender and falling apart.
To make Beef & Vegetable Casserole, you will need the following ingredients:
Steps to make Beef & Vegetable Casserole
Preheat the oven to 320 °F.
Place veggies in a casserole dish
Pour in water and add beef
Cook in the oven
Remove lid and continue cooked