
By Sandra Hickman
Classic Beef Casserole
4 steps
Prep:15minCook:2h 15min
Enjoy this warming casserole in the cold winter months. Serves 4 - 6
Updated at: Mon, 24 Feb 2025 10:55:52 GMT
Nutrition balance score
Great
Glycemic Index
51
Low
Glycemic Load
18
Moderate
Nutrition per serving
Calories506 kcal (25%)
Total Fat17.5 g (25%)
Carbs33.8 g (13%)
Sugars19.4 g (22%)
Protein47 g (94%)
Sodium725.6 mg (36%)
Fiber5.2 g (19%)
% Daily Values based on a 2,000 calorie diet
Ingredients
4 servings

2 Tbsolive oil

800gstewing beef
cut into 4 cm cubes

2onions
large, cut into large pieces

4carrots
cut into large pieces

1parsnip
cut into large pieces

1Granny Smith apple
peeled, cored and cut into 1cm dice

2garlic cloves
finely chopped

2 Tbstomato ketchup

1 Tbssoft light brown sugar

1 Tbscider vinegar

3 sprigsthyme

2bay leaves

330mldark ale

100mlbeef stock

2 Tbswholegrain mustard

1slice of wholemeal bread

1 Tbscornflour
optional

salt

freshly ground black pepper
Instructions
Step 1
Heat the oil in the casserole over a medium heat, add the beef and cook until browned on all sides.
Step 2
Add the onions and fry for 2 - 3 minutes. Add the carrots and parsnip, season with salt and pepper and continue to cook for 3 - 4 minutes until the onions are soft.
Step 3
Add the apple, garlic, tomato ketchup, sugar, vinegar, thyme and bay leaves, stir, then pour in the ale. Cook for 2 minutes, stirring to remove any browned bits stuck to the bottom of the casserole. Pour in the stock and bring to a simmer.
Step 4
Spread the mustard over one side of the bread and place it on top of the casserole, mustard side down. Cover with the lid and cook over a low heat for 1 1/2 - 2 hours until the beef is tender. If you prefer a thicker sauce, thicken the gravy by mixing the cornflour with a little water. Stir it into the casserole towards the end of the cooking time and cook for a further 5 minutes until thickened.
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