Beef and vegetable casserole

Submitted - Ben
Views - 552
Serves - 4


olive oil
1 onion , diced
1 carrot , diced
1 leek , diced
2 celery sticks, diced
2 garlic cloves , crushed
75g mushrooms , sliced
500g braising steaks , cubed
2 tbsp plain flour
3 sprigs of thyme
beef stock , fresh, cube or concentrate made up to 750ml
2 tbsp tomato purée
a dash of Worcestershire sauce


Heat 1 tbsp olive oil in a large pan then add the onion, carrot, leek, celery and garlic, and cook gently for 5 minutes, do not brown. Add the mushrooms and cook everything for a further 5 minutes then remove from the pan. Heat a little more olive oil in the pan, add the beef (in batches if necessary) and brown all over then stir the flour in well.

Return the veg to the pan and add the thyme, stock, purée and Worcestershire sauce. Season and mix well. Bring to a gentle simmer and cook covered for 1 1/2 hours until tender, stirring occasionally. Serve with jacket potatoes, rice, pasta, mash or dumplings.


Nutrition per serving:
293 kcalories, protein 30.9g, carbohydrate 13.4g, fat 13.3 g, saturated fat 3.8g, fibre 2.7g, salt 0.94 g