10 mins
Beef and Spring Vegetable Casserole
Recipe by Graham
There's a tendency, nowadays, to think of a casserole as "common". However, a good casserole, like this Beef and Spring Vegetable Casserole, is easy to make, full of goodness and doesn't cost an arm and a leg. Served with a decent little red wine, you can be duly proud of this dish when you place it on the table.
Beef and Onions Braised in Beer 
Beef Carpaccio Ingredients for Beef and Spring Vegetable Casserole
Currently displaying quantities in US Imperial Measurements
How to Cook Beef and Spring Vegetable Casserole
- Peel and quarter the onions. De-seed and slice the green pepper. Peel and slice the carrots. Wash and slice the courgettes (zucchini). Thickly slice the leeks. Thinly slice the celery. Cut the meat into chunks about 1" (2.5cm) cubed and coat with flour, liberally seasoned with salt and freshly ground black pepper.
- Place the vegetables, bay leaves and meat into an ovenproof casserole dish. Pour the beef stock over and top up, if necessary, with red wine so that all the ingredients are covered in liquid. Cover and cook in a preheated moderate oven (Mk 4 - 350ºF - 180ºC) for 2 hours until the meat is tender.
- Serve hot with Creamed Potatoes, Peppered Cabbage and an easy-drinking red wine like a Côtes-du-Rhône.
GRAHAM'S HOT TIP:
If you like your 'gravy' thick; after cooking, stir in a little cornflour (cornstarch or wheat starch) mixed in water. Add this bit-by-bit, stirring all the time, until your gravy is the consistency you require.
Reviews of Beef and Spring Vegetable Casserole
| May 01 2013 Cooked this last night and the whole family loved it. Used slightly less beef but added mushrooms instead. The sauce thickened up really well and was so tasty. I usually brown the meat first as I think it looks and tastes better. Will definitely do this again! Marion (3 reviews) |
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