Simple beef and vegetable casserole

A simple slow-cooked version of the classic beef and vegetable casserole.

  • 8 hrs 30 mins cooking
  • Serves 6
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Simple beef and vegetable casserole
  • 1.2 kilogram beef chuck steak, chopped coarsely
  • 1/3 cup (50g) plain flour
  • 1/4 cup (60ml) olive oil
  • 2 brown onions (300g), cut into thick wedges
  • 2 carrots (240g), chopped coarsely
  • 2 stalks celery (300g), trimmed, chopped coarsely
  • 1 parsnip (250g), chopped coarsely
  • 1 swede (rutabaga) (225g), chopped coarsely
  • 3 clove garlic, crushed
  • 1/4 cup (70g) tomato paste
  • 400 gram canned crushed tomatoes
  • 1 cup (250ml) beef stock
  • 2 dried bay leaves
  • 10 sprigs fresh thyme


Simple beef and vegetable casserole
  • 1
    Coat beef in flour; shake off excess. Heat 2tablespoons of the oil in large frying pan; cook beef, in batches, until browned all over. Transfer beef to 4.5-litre (18-cup) slow cooker.
  • 2
    Heat remaining oil in same pan; cook onion, carrot, celery, parsnip, swede and garlic; stirring, until onion softens. Add paste; cook, stirring, 1 minute. Remove from heat; stir in undrained tomatoes and stock.
  • 3
    Stir vegetable mixture and bay leaves into cooker; add thyme. Cook, covered, on low, 8 hours. Discard thyme and bay leaves; season to taste.


Use whatever vegetables you like: turnip, celeriac, jerusalem artichokes are all good choices. Gravy beef can be used instead of chuck steak. Swede is also known as swedish turnip.

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