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:
Preheat the oven to 320 °F.
Place 2 thickly sliced celery sticks, 1 chopped onion, 2 sliced carrots, 5 bay leaves and 1 whole sprig of thyme in an ovenproof casserole dish along with 1 tablespoon of vegetable oil and 1 tablespoon of butter. Cook over medium heat for 10 minutes until soft.
Stir in 2 tablespoons of flour until it is fully incorporated with the vegetables. Add 2 tablespoons of tomato purée, 2 tablespoons of Worcestershire sauce and 2 crumbled stock cubes to the dish.
Pour 600ml of hot water into the dish and add 850g of stewing beef. Bring the mixture to a gentle simmer.
Cover the dish and cook the casserole in the oven for 2 hours and 30 minutes.
Remove the lid from the dish. Continue to cook the casserole uncovered for 30 minutes to 1 hour.
Serve this casserole in large bowls, garnished with thyme leaves. I usually have some steamed or boiled/mashed potatoes on the side.
This Beef & Vegetable Casserole was one of my granny’s classics - comforting, warming and absolutely delicious! Come back to leave a review if you make this around St Patrick’s Day this year.
Wasn't sure i'd be able to perfect this dish but turns out it's not too hard so long as you follow the steps religiously.
