This beef casserole recipe is a classic winter warmer, packed with tender cuts of beef, veggies and a rich gravy.
Our beef casserole is big on flavour yet small in price. We’ve taken a relatively inexpensive cut of meat and slow-cooked it to perfection – packing it out with fresh vegetables, and soaking them in a rich, glorious gravy. Red wine gives this beef casserole a rich and bold flavour, but if you’d rather leave out the alcohol, substitute it for an extra dash of beef stock. Serve straight from the oven, with some creamy mashed potatoes and seasoned green vegetables. Or top with some delicious dumplings for a proper comforting treat.
Read our tried and tested reviews of the best slow cookers.
- 1kg shin of beef
- 2 tbsp flour
- a good sprinkling of salt and pepper
- 2 tbsp sunflower oil
- 1 large onion, peeled and diced
- 150g bacon, chopped or lardons
- 4 large carrot, thickly sliced
- 2 cloves garlic, crushed
- 1tsp dried mixed herbs
- 150ml red wine (or beef stock)
- 450ml beef stock
Trim the meat of excess fat and cut the meat into even sized chunks. Place the flour on a plate and stir in the salt and pepper. Roll the meat in the flour.
Heat the oil in a large flameproof casserole until really hot. Add the meat and fry until browned and caramelized on all sides (You may need to do this in 2 batches, don’t add too much meat at once or you will lower the heat and the meat will stew rather than brown.)
Remove the meat from the pan and set aside. Add the onions, bacon lardons and carrots to the pan. Fry over a low heat for 5 minutes until the onions are tender and golden. Add the garlic and herbs and cook for 1 minute.
Gradually pour on the red wine and stock, stirring until thickened. Return the meat to the pan and bring to the boil. Cover with a tight fitting lid and simmer on a low heat for 1-2 hours or place in a low oven 140°C/275°F/Gas Mark 2 for 2-3 hours until meltingly tender.
Top tip for making beef casserole:
A little tomato puree can be added to soften the beefy flavour.
This recipe would also work well with lamb. Simply swap the beef shin for a cubed shoulder of lamb - adding lamb stock and chopped rosemary instead.
For those craving a bit more heat, take a look at Mary Berry’s Hot Mustard beef casserole.