• Joanna Heath

Autumnal 'Throw It All In' Beef Casserole

Tonight we were really feeling the cooler weather so I decided to throw together a beef casserole which turned out to be a comfort meal at its best!

Serves 6

2 tbsp of your preferred oil

1kg Braising Steak (ask Nigel to dice in into big chunks)

2 onions, roughly chopped (I used red because its all I had)

2 large carrots, halved lengthways and chopped into thick half moons

2 celery sticks, chopped into chunks

Plus any veg you have that you'd like to use up, I used aubergine and courgette but you could put in mushrooms, or anything else you fancy, just chop it into big chunks!

Bay leaves (up to 5)

1 tsp dried thyme (or fresh if you have it, or oregano)

2 tbsp plain flour

2 tbsp tomato puree

250ml red wine (or ale or stout)

500ml beef stock

1 400g tin of chopped tomatoes

1 x small tsp of salt and lots of freshly ground pepper


-Preheat fan oven to 140 degrees (160 conventional)

-Heat the oil in a large flameproof casserole dish over a medium high heat. Brown the beef in batches (don't worry if you don't have time to do this, just chuck it in, but it does make the beef more succulent at the end if you've got time) and then move to a plate once browned.

-Lower the heat slightly and add the onions, carrots, celery and other veg to the pan (add a bit more oil if necessary) and saute until softened.

-Add the tomato puree and then stir in the flour until the veg are coated, for about 1minute.

-Turn the heat up and add the meat and juices back to the pan, pour in the wine and allow to bubble for about 2minutes before adding the tinned tomatoes and beef stock. Bring to a low boil.

Finish off with the salt and pepper before putting in the oven, covered with a tight fitting lid for 2.5-3hrs. Check half way through and stir. Et Voila!

We had it with jacket potatoes, kids had mash!

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