Hi there, thank you for stopping by ; this really is the easiest Best Beef Casserole. Perfect for colder spring evenings, warming you through with minimum effort!
Even though it’s officially Spring, here in the UK, some evenings can still be pretty chilly and this Best Beef Casserole is the perfect antidote. Also I think I’m going down with a cold, so I wanted any easy meal (I’ve zero energy) that wasn’t too rich.
Recipe: Serves 4 Adults
1 Large Onion – finely diced
2tbsp Olive Oil
450g/1lb Beef Steak (braising/chuck)
3tbsp Plain Flour
3 Large Carrots – peeled and diced
2 Bay leaves
1 Beef Stock Cube
2tbsp Tomato Puree
Salt and Pepper to season
In a wide pan add the olive oil and warm over a medium heat. Add the diced onions and sauté until translucent.
Whilst the onions are sautéing chop the beef into bite sized chunks.
Now add the 3 tablespoons of flour and season with salt and pepper.
Toss the flour coated beef chunks into the pan. Shake the pan so the beef is in one layer. When browned turn the chunks over, repeat until the beef chunks are browned on all sides.
When the beef is browned all over add the diced carrots a 2 bay leaves.
Pour water over the pan contents, until just covered. As this heats up, the flour will thicken the casserole.
Crumble in a beef stock cube.
Next add the tomato purée.
Stir, scraping all the delicious dark, beefy residue from the bottom of the pan, so that it mixed into the sauce.
The beef should be tender enough, once cooked, so you can cut through it with a spoon! Delicious the Best Beef Casserole.
I served this casserole with mashed potato and broccoli.
This meal was absolutely scrumptious. Perfect for a weekday meal. A feast in a bowl!