This comforting beef and vegetable casserole is packed with tender chunks of beef, hearty root vegetables, and a rich, savory gravy. Slow-cooked to perfection, it’s an ideal family meal for chilly evenings.
Prep Time: 20 minutes
Cook Time: 8 hours (Low) or 4–5 hours (High)
Total Time: 8 hours 20 minutes
Servings: 6
Ingredients
- 700 g (1½ lb) diced stewing beef
- 2 tablespoons plain (all-purpose) flour
- 2 tablespoons olive oil
- 1 large onion, chopped
- 3 carrots, chopped
- 2 celery stalks, chopped
- 200 g (7 oz) swede (rutabaga) or parsnip, chopped
- 2 garlic cloves, crushed
- 500 ml (2 cups) beef stock
- 2 tablespoons tomato purée (tomato paste)
- 1 tablespoon Worcestershire sauce
- 2 bay leaves
- Salt and freshly ground black pepper, to taste
Optional
- 1 teaspoon dried thyme or 2–3 sprigs fresh thyme
- 1 tablespoon cornstarch mixed with 2 tablespoons cold water (for a thicker gravy)
- Chopped fresh parsley for garnish
