Hearty Beef Casserole

24 Jan 2011

Category: Recipes

You can vary the flavours in this casserole by replacing the red wine with ale such as Guinness or stout. Alternatively, you could try Dunsbury lamb leg steaks, cut into cubes, instead of the Kemphill beef, and vary the vegetables – pumpkin or squash is good if you’re using lamb.

Serves 6 – Preparation time 30 mins – Cooking time 2 hrs



1 tbsp vegetable oil

40g butter

1kg Kemphill braising steak, cut into 3-4cm cubes

2 onions, roughly chopped

2 celery sticks, finely chopped

2 large carrots, cut into 2cm cubes

2 tbsp plain flour

1 tbsp tomato purée

250ml dry red wine

500ml beef stock, hot

400g can chopped tomatoes

2 tbsp chopped fresh oregano or parsley leaves



1. In a large casserole, heat half the oil and half the butter over a high heat. When hot, brown the beef in batches until browned all over. Remove to a bowl using a slotted spoon.

2. Melt the rest of the butter in the remaining oil in the casserole over a low heat. Add the onions, celery and carrots. Cook, stirring, for 5 minutes, until the onions have softened.

3. Add the flour and tomato purée. Stir and cook for a further minute. Increase the heat and return the beef and its resting juices to the casserole with the wine and cook for 2 minutes or until the sauce has thickened.

4. Reduce the heat to medium-low. Add the stock and the chopped tomatoes. Stir and season well. Cover and simmer for 1½ – 2 hours, stir occasionally, until the beef is tender and the sauce is thick. Stir in the herbs, adjust the seasoning and serve with mashed or baked potatoes.