Beef Casserole

imageComfort food is what it says on the tin. It’s comforting,warming and feeds the soul. I love to put a big pot of hearty food in the middle of the table for everyone to enjoy. Most of the comfort food I cook can be prepped in the morning and left in my Aga all day, for whatever time it’s needed.

When I started to think about blogging I realised that a lot of what I cook is comfort food, but then I think most food is a comfort, be it hearty dishes, Sunday roasts or delicious cakes. The house smells homely and feeding my family gives me great comfort!

Changing and adapting recipes has been something I have always done. I am my own worst critic, it will always be me that isn’t happy about something. After we finish our family meals they tell me how much they have enjoyed it and I tell them I didn’t – ok so we won’t be having that again then!!!! ….. I tweak then it returns again at some point!

Anyway back to my Beef Casserole. You can easily make this your own by adding root veg of your choice, I sometimes add butternut squash or new potatoes. It’s another one pot meal! ( I love them )

Serves 4 good portions

You will need:

  • 1 tbsp Veg oil
  • 40g unsalted butter
  • 1kg braising steak, cut into cubes
  • 2 onions, finely chopped
  • 2 celery sticks, finely chopped
  • 3 garlic cloves, finely chopped
  • 2 large carrots cubed
  • 2 tbsp plain flour
  • 1 tbsp tomato purée
  • 250ml Red wine
  • 500ml beef stock, hot
  • 400g tin chopped tomatoes
  • 2 tbsp chopped fresh oregano or parsley


In a large casserole dish, heat half the oil and half the butter over a high heat. When hot, brown the beef in batches until brown all over, transfer to a bowl with a slotted spoon.

Melt the rest of the butter in the remaining oil in the dish over a low/med heat. Add the onions,celery,garlic and carrots. Cook,stirring for 5 mins,or until onions are softened.

Add the flour and tomato purée. Stir and cook for a further minute. Increase the heat to high and return the beef and the resting juices to the casserole along with the red wine and cook for 2 mins or until you have a thick sauce.

Reduce the heat to med/low. Add the stock and chopped tomatoes. Stir and season well. Cover and simmer for 1.30-2hrs removing lid for the last 30-45 mins stirring occasionally until the beef is tender ( this is where I would put mine in the simmering oven of my Aga ) When ready, adjust seasoning stir in herbs and serve with creamy mash.

enjoy x

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