• Serves 4
  • 2 hrs, 20 mins cook

Traditional beef casserole

Triple tested. For your success every time.

Rich, tasty and incredibly satisfying, this traditional beef casserole is in a class of its own when it comes to winter comfort food. Serve with mash, boiled potatoes or creamy polenta for a rib-sticking meal.


Traditional beef casserole

  • 2 bay leaves
  • 3 sprigs fresh thyme
  • 3 stalks fresh flat-leaf parsley
  • 1 kg chuck steak, excess fat trimmed, cut into 3cm cubes
  • 2 tbsp plain flour
  • 2 tbsp olive oil
  • 1 medium (150g) brown onion, chopped
  • 2 medium (240g) carrots, halved, sliced thickly
  • 2 (300g) celery stalks, trimmed, sliced thickly
  • 2 cloves garlic, crushed
  • 1 cup (250ml) dry red wine
  • 1 cup (250ml) beef stock
  • 400 g can diced tomatoes
  • 2 tbsp chopped flat-leaf parsley


Traditional beef casserole

  1. Preheat oven to 160°C (140°C fan-forced). Make a bouquet garni by tying together bay leaves, thyme and parsley with kitchen string, set aside. Toss beef in seasoned flour until well coated, shake away excess flour.
  2. Heat 2tsp of oil over medium-high heat in a large casserole dish. Cook half the beef, turning, until browned on all sides. Remove from dish. Repeat with another 2tsp of oil and remaining beef.
  3. Add remaining oil to the same dish and cook the onion, carrot and celery over medium heat, 2 minutes, or until browned lightly. Add garlic and cook, stirring, 1 minute, or until garlic is aromatic.
  4. Add wine to the dish and bring to the boil over medium-high heat. Cook, stirring, until the wine is reduced by about half.
  5. Return all the beef and any juices to the dish with the stock, tomatoes and bouquet garni, stir to combine. Bring to the boil. Cover and place in oven for 2 hours or until meat is very tender. Remove bouquet garni. Serve casserole sprinkled with parsley and accompanied by mashed or boiled potatoes, if desired.
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