Beef and vegetable casserole

    2 hours 20 min

    Chunks of tender beef are braised in a rich onion gravy with potatoes. Serve with steamed carrots, cabbage or other vegetables.

    46 people made this

    Serves: 4 

    • 900g (2 lb) beef rump steak, cut into chunks
    • 2 large onions, sliced
    • 2 tablespoons plain flour
    • salt and pepper to taste
    • 3 tablespoons olive oil
    • 600ml(1 pint) beef stock
    • 6 med-large potatoes, quartered

    Prep:10min  ›  Cook:2hr10min  ›  Ready in:2hr20min 

    1. Preheat the oven to 175 degrees C (Gas Mark 4). Place the flour, onions and beef into a large resealable food bag.
    2. Add salt and pepper , seal bag and shake well so all of the meat and onions are lightly covered in flour.
    3. Heat the olive oil in a large frying pan over medium-high heat, and then add the contents of the bag into the pan to sear the meat. Next, pour in all of the beef stock and let simmer gently for a few minutes.
    4. Pour contents of the frying pan into a casserole dish. Place the potatoes in the casserole dish so half of the potato quarter is above the surface, half below.
    5. Bake in a preheated oven for 2 hours, or until meat is tender and the potatoes are cooked through.

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    Reviews in English (5)


    Absolutely lovely. Served it with some roasted carrots.  -  14 Apr 2011


    This was a doddle, the only thing i did wrong was added more salt before putting it in the oven, the salt from the stock was more than enough. I also added some Italian seasoning and made Jamie Olivers huge yorkshire puddings to compliment the dish  -  01 Oct 2012


    I used a 474g pack of casserole steak, added some mushrooms and dried thyme to the 'bag', added some raw, sliced carrots after frying, and kept the potatoes out to roast. Apart from those tweaks, I followed the recipe to the letter - dead easy and delicious! Thanks - will def do again.  -  10 May 2014