‘Beef Casserole’ was an eye-opening dish for me to learn. It is EASY to prepare if you have an oven, and a very comforting dish. My husband grew up with this type of dish, which is supposed to be served with Mashed Potato. It seemed there were popular casserole seasoning mixes, and my husband even introduced me an instant gravy powder, which I didn’t like. This is my ‘Beef Casserole’ that I have been cooking for many years. You don’t need any seasoning mix.


4 Servings


1 large Onion
2 cloves Garlic *crushed
2 large Carrots
2 stalks Celery
2 tablespoons Oil *OR Butter
4 tablespoons Plain Flour
2 cups Beef Stock
1/2 cup Red Wine
2 tablespoons Tomato Purée
2 tablespoons Worcestershire Sauce (Lea & Perrins)
2 Bay Leaves
4 sprigs Thyme
800g to 1kg Casserole Beef
Salt & Pepper

  1. Preheat oven to 200℃.
  2. Cut all Vegetables and Beef into chunky size pieces.
  3. Heat Oil (OR Butter) in an oven-safe casserole pot, cook vegetables over medium heat until slightly softened. Stir in Flour and mix to combine, then add Beef Stock, Wine, Tomato Purée, Worcestershire Sauce, Bay Leaf and Thyme, then bring to the simmer.
  4. Tuck in Beef pieces, cover with a lid, and place in the oven for 1 hour.
  5. After 1 hour, take it out, remove the lid and stir. Season lightly with Salt & Pepper. Place back in the hot oven for 30 minutes OR until desired thickness is achieved, while you prepare Mashed Potato to serve with.