Beef Casserole Recipes

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BEEF & VEGETABLE CASSEROLE



Beef & vegetable casserole image

A traditional braised beef stew with thick, rich gravy - an ideal recipe for cheap cuts, as slow-cooking guarantees a tender dish

Provided by Sarah Cook

Categories     Dinner, Main course

Time 4h5m

Number Of Ingredients 12

2 celery sticks, thickly sliced
1 onion, chopped
2 really big carrots, halved lengthways then very chunkily sliced
5 bay leaves
2 thyme sprigs, 1 whole and 1 leaves picked
1 tbsp vegetable oil
1 tbsp butter
2 tbsp plain flour
2 tbsp tomato purée
2 tbsp Worcestershire sauce
2 beef stock cubes, crumbled
850g stewing beef (featherblade or brisket works nicely), cut into nice large chunks

Steps:

  • Heat oven to 160C/140C fan/gas 3 and put the kettle on.
  • Put 2 thickly sliced celery sticks, 1 chopped onion, 2 chunkily sliced carrots, 5 bay leaves and 1 whole thyme sprig in a flameproof casserole dish with 1 tbsp vegetable oil and 1 tbsp butter.
  • Soften for 10 mins, then stir in 2 tbsp plain flour until it doesn't look dusty anymore, followed by 2 tbsp tomato purée, 2 tbsp Worcestershire sauce and 2 crumbled beef stock cubes.
  • Gradually stir in 600ml hot water, then tip in 850g stewing beef and bring to a gentle simmer.
  • Cover and put in the oven for 2hrs 30 mins, then uncover and cook for 30mins - 1hr more until the meat is really tender and the sauce is thickened.
  • Garnish with the picked leaves of the remaining thyme sprig.

Nutrition Facts : Calories 483 calories, Fat 32.6 grams fat, SaturatedFat 13.4 grams saturated fat, Carbohydrate 14.3 grams carbohydrates, Sugar 7.4 grams sugar, Fiber 2.3 grams fiber, Protein 33.7 grams protein, Sodium 1.6 milligram of sodium

BEEF AND CHEDDAR CASSEROLE



Beef and Cheddar Casserole image

Provided by Food Network Kitchen

Categories     main-dish

Time 55m

Yield 4 to 6 servings

Number Of Ingredients 12

1 tablespoon extra-virgin olive oil, plus more for the baking dish
Kosher salt
3 cups wide egg noodles (about 5 ounces)
1 1/2 cups sour cream
1/2 cup freshly grated Parmesan
12 ounces ground beef
1 red bell pepper, seeded and chopped
1 bunch scallions (white and green parts), finely chopped
1 tablespoon tomato paste
1 teaspoon Italian seasoning
One 14 1/2-ounce can petite diced tomatoes
2 cups grated Cheddar

Steps:

  • Preheat the oven to 425 degrees F. Oil a 2-quart baking dish.
  • Bring a large pot of salted water to a boil. Add the noodles and cook to al dente according to the package directions. Drain and put in the prepared baking dish. Toss with the sour cream, Parmesan and 1/4 teaspoon salt.
  • Meanwhile, heat the olive oil in a large skillet over medium-high heat. Add the ground beef and cook, stirring, until no longer pink, about 4 minutes. Add the bell peppers and scallions and cook until crisp-tender, about 3 minutes. Make a space in the pan, add the tomato paste and toast for a minute. Sprinkle with the Italian seasoning and 1/4 teaspoon salt. Add the diced tomatoes, stir and bring to a simmer. Cook until slightly thickened, about 2 minutes.
  • Pour the beef mixture over the noodles and sprinkle with the grated Cheddar. Bake on the middle rack until the cheese is melted and the edges are bubbling, 15 to 20 minutes. Let stand for 10 minutes before serving.

BEEF CASSEROLE



Beef casserole image

This comforting beef casserole is a perfect winter warmer and, although it seems rich, it is actually suitable for a low-calorie diet of 1200-1500 calories a day. Each serving provides 429 kcal, 43g protein, 18g carbohydrates (of which 11g sugars), 16g fat (of which 5g saturates), 6g fibre and 1g salt.

Provided by Justine Pattison

Categories     Main course

Yield Serves 4

Number Of Ingredients 18

700g/1lb 9oz braising steak, trimmed of excess fat and cut into 3-cm/1¼-in chunks
2 tbsp olive or sunflower oil
2 onions, thinly sliced
2 tbsp plain flour
2 tsp dried mixed herbs
150ml/5fl oz red wine
450ml/16fl oz beef stock, made with 1 stock cube
2 tbsp tomato purée
1 bay leaf
3 carrots (about 300g/10½oz), peeled and thickly sliced
300g/10½oz closed cup mushrooms, sliced
sea salt and freshly ground black pepper
handful fresh flatleaf parsley, roughly chopped, to garnish
575g/1lb 4½oz floury potatoes, preferably Maris Piper or King Edward, peeled and cut into roughly 5-cm/2-in chunks
25g/1oz butter
4 tbsp semi-skimmed milk
100g/3½oz kale, trimmed, hard stalks removed, roughly chopped
sea salt and freshly ground black pepper

Steps:

  • Preheat the oven to 180C/160C Fan/Gas 4. Season the beef well with salt and pepper.
  • Heat half of the oil in a large, non-stick frying pan and fry the beef in two batches for 2-3 minutes, or until browned on all sides. Transfer to a casserole dish using a slotted spoon or spatula once each batch is done.
  • Add the remaining oil and the onions to the pan and fry over a medium-high heat for 4-5 minutes, or until lightly browned. Place the onions into the casserole dish and sprinkle with the flour and dried herbs. Toss well together.
  • Pour the red wine and stock into the casserole dish and add the tomato purée and bay leaf. Stir well and bring to a simmer on the hob. Cover with a lid and bake in the oven for 1½ hours.
  • Carefully remove the casserole from the oven and stir in the carrots and mushrooms. Cover and bake for a further 45 minutes, or until the beef and vegetables are just tender.
  • Meanwhile, to make the kale mashed potato, place the potatoes into a large saucepan and cover with cold water. Bring to the boil and cook for about 15 minutes, or until very tender. Drain well then return to the saucepan. Mash with the butter and milk until smooth. Season with salt and pepper.
  • Place the kale into a saucepan and add 500ml/18fl oz water. Cover with a lid and bring to the boil for 5 minutes, or until tender, removing the lid and stirring the kale three or four times as it cooks. Drain well then stir into the mash.
  • Serve the kale mash alongside the casserole, garnished with the parsley.

Nutrition Facts : Calories 1200-1500kcal, Carbohydrate 18g, Fat 16g, Fiber 6g, Protein 43g, SaturatedFat 5g, Sugar 11g

SLOW COOKER BEEF CASSEROLE



Slow Cooker Beef Casserole image

An easy recipe for Beef Casserole all cooked together in the slow cooker. Delicious and so warming, perfect for an Autumn or Winter evening.

Provided by Ciara Attwell

Categories     Slow Cooker Dinner

Time 4h5m

Yield 4

Number Of Ingredients 11

0.5 tbsp oil
500g / 17.5oz diced beef
1 onion, chopped
2 cloves garlic, chopped
3 carrots, chopped
2 celery sticks, chopped
200ml / 1 cup water
1 red wine or beef stock pot
2 tbsp gravy granules
1 tbsp tomato puree
1 tsp chopped fresh rosemary

Steps:

  • Heat the oil in a large frying pan and add the beef. Cook for a few minutes until all sides have browned.
  • Add the beef, along with any pan juices, to the slow cooker.
  • Add the remaining ingredients and stir well.
  • Cook on high for 4-5 hours or low for 7-8 hours.
  • Serve with mashed potato.

Nutrition Facts : ServingSize 1 Serving, Calories 241, Sugar 3.8 g, Sodium 317 mg, Fat 9.4 g, SaturatedFat 3 g, TransFat 0 g, Carbohydrate 9 g, Fiber 2.2 g, Protein 29.1 g, Cholesterol 80 mg

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