Beef and Spring Vegetable Casserole

Name: Beef and Spring Vegetable Casserole
Prep time: 10 min
Cook time: 2 h
Total time: 2 h 10 min
Yield: Serves to serve 4
Ingredients: 2 lb Stewing Steak or Braising Steak (chuck, blade or shin); 2 small onions; 1 green sweet bell pepper; 4 small carrots; 2 small courgettes (zucchini); 2 small leeks; 1 stick celery; 3 teaspoons plain flour (all purpose flour); salt and pepper; 2 bay leaves; 1 pint beef stock; red wine

Ready in 2 hrs 10 mins

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.

Preparation Time

10 Minutes

Cooking Time

2 Hours

Ingredients for Beef and Spring Vegetable Casserole

If you are not familiar with any ingredients, please check our International Cooking Terms page.

Currently displaying quantities in US Imperial Measurements

To serve 4:

2 lb Stewing Steak or Braising Steak (chuck, blade or shin)
2 small onions
1 green sweet bell pepper
4 small carrots
2 small courgettes (zucchini)
2 small leeks
1 stick celery
3 teaspoons plain flour (all purpose flour)
salt and pepper
2 bay leaves
1 pint beef stock
red wine

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.