Are you tired of eating the same things for dinner? Want to make something different but don't know where to start? This easy beef casserole recipe or beef stew is simple and easy, all you need are a few ingredients. You can make it as spicy or mild as you want by adding some spice to it.
This healthy beef casserole or beef stew is the perfect comfort food, fantastic for colder days but not only. It is such a soul-hugger! A proper winter warmer that anyone would look forward to coming home to! It is very tasty and it is made in one pot. Less washing so everyone's happy.
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Ingredients
Although this one-pot beef casserole recipe is highly versatile, I personally like to add loads of vegetables and some pulses too, so here's what I used.
- beef - some parts with some bones are ideal
- beef stock or water
- lentils- I used a mix but you can use yellow or red or the continental (green) ones.
- beans
- carrots
- celeriac
- parsnips
- peppers (capsicum)
- butternut squash
- swede
- sticks celery
- potatoes
- onion
- leek
- garlic
- tomatoes (fresh or canned)
- tomato paste
- salt
- ground black pepper
- paprika
- turmeric powder
- spices - anything you like
- chili
- olive oil - I add it to the ingredient list here but I add no oil so it is optional
Variations and Substitutions
- Gluten-Free - This beef casserole is gluten-free but if you add flour, it will no longer be unless you add cornstarch/cornflour or gluten-free flour.
- Feel free to add your favorite vegetables to this beef casserole recipe. Common additions include parsnip, peas, mushrooms, beans, or chickpeas.
- Add ground beef as a substitute for stew beef. Brown the ground beef as you would the stew beef, then proceed with the recipe as I have written. The texture will be different, but it will still be delicious. See a similar recipe this Baked Beans With Ground Beef
How to make this easy beef casserole
- Step 1
- Preheat the oven to 190°C or 375°F.
- Step 2
- Prepare your veggies - wash, peel, chop- this is the hardest step for this recipe.
- Step 3
- Get the meat and the veggies together and cook for a few minutes.
- Step 4
- Add the water or stock add some salt and increase the heat to high.
- Step 5
- Bring in the remaining ingredients (lentils, tomato paste, chopped tomatoes, turmeric powder, paprika, and spices. Stir and transfer into the oven.
- Step 6
- Cook until it has reduced to your desired consistency, take it out of the oven, and serve. Enjoy this beauty - I promise you will, greatly!
What are the three main parts of a beef casserole?
Generally, a classic beef casserole or a casserole is a baked dish that consists of three parts:
- pieces of meat - beef chunks (with or without bone) or any ground beef - other meats (chicken, lamb, pork) or fish or other protein (beans, chickpeas, or tofu),
- various chopped vegetables - any vegetables you may like (rooty ones in particular)
- a starchy binder such as potato, flour, or pasta.
Liquids are released from the meat as well as the vegetables while cooking, and other liquids can be added such as stock, wine, ale, gin, or beer when the dish is compiled.
Casseroles are usually cooked slowly and uncovered in the oven and served as a main course or side dish.
This is definitely the perfect beef recipe for my taste, so easy to prepare and let the oven or the stove do all the work. The dinner is cooking while you can do or enjoy other things.
Other types of casserole
Any baked dishes served in the baking dish can be classed as casseroles like a delicious English Lancashire hotpot, the French cassoulet, Greek moussaka, UK shepherd's pie, or the Italian timballo.
How to serve beef casserole?
You may serve this on its own with a nice slice of crusty sourdough, on pre-cooked pasta, with orzo, with couscous, or on rice.
I must confess, my stomach is never large enough for all of these dishes, the ultimate comfort dishes that would suffice any time. That gravy, it's to die for, honestly!
I like it simple, healthy, and cooked to perfection. It is so yummy and that's with no frying involved at all. I gave up frying years and years ago as I really think it is such an unhealthy habit as well as highly unnecessary.
Other ways to cook this casserole
- in a pressure cooker or instant pot - for a super rapid dinner - ready in just under one hour from start to serving. You may choose to brown the beef and saute the onions first. After just doing this, you’ll need to add beef broth to the pan. Give the bottom of the pot a good stir to loosen up all of those browned bits from the bottom of the pot.
- on the stove - follow this recipe's instructions and instead of using an oven, you cook this on the stovetop. I would cook it for half the time covered and half the time uncovered to reduce the juices and get that nice deep red gravy
- in a slow cooker or crockpot - oh, all those juices - that rich gravy is to die for.
Cook's Tips
* mixed lentils can be found in a pack that contains a blend of lentils used for soups or winter stews. They normally contain pearl barley, red split lentils, green and yellow split peas, brown rice, haricot beans, and peas. These make such a difference to this dish!
** Moroccan spices can be replaced with any spices that you like most or just happen to have.
*** Olive oil - Whenever I cook meat, I never add any oil but feel free to if you wish.
**** Beef meat - you may use ground beef instead of beef chunks and - it is also delicious.
Storage
Store leftovers in an airtight container and refrigerate for up 3 days. I say 3 days but since this contains potato it will last a lot less than a version that would be potato - free and in the winter it will last a day or so longer than it will in the summer even in the fridge.
When you want to eat the leftovers, reheat the stew in the microwave or on the stove until piping hot. If the casserole is a little to dense or thick, add a splash of beef stock/broth or water to loosen it up a little and make it easier to reheat.
FAQs
This beef casserole is great comfort food, and it can certainly be made ahead of time for the week! It's also hearty and healthy with only 44g of carbs per serving.
Some people may say this recipe is missing flour. I will respectfully disagree. First, I do not like adding flour to my sauces, there's no such rule that beef casserole or a beef stew needs a thickening agent. You can just reduce the gravy by cooking it further on low heat.
As the soup simmers, the juices will reduce beautifully and the potatoes will release plenty of that needed starch, creating some of the most velvety broth you've ever had.
I do avoid adding unnecessary carbs to my dishes but you may feel free to add a spoonful of flour or cornflour and if you choose to, add it at the beginning just before adding the liquid.
If you do choose to add flour, increase the liquid amount by a cup or two.
Yes, this beef casserole freezes well. You will only need to allow it to cool completely before transferring it to an airtight container or freezer-safe bag. It can be frozen for up to 3 months. Thaw in the refrigerator overnight and reheat on the stove or in the oven until piping hot. Add a drizzle of water if you feel it's necessary.
To enhance the flavor of your beef casserole, use a good quality beef stock/ broth, ideally a homemade one made of mainly bones. You can also add a splash of red wine, and include nice fresh herbs like thyme, rosemary, and bay leaves. Additionally, browning the beef thoroughly before adding it to the casserole can add depth to the flavor.
For this casserole, use any beef chuck or stewing beef, remember to add some ribs or any bones for extra flavor.
More delicious recipes you might like
- Smoked pork joint, sausages and butter beans stew
- Winter warming chicken soup
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- Cabbage and beef casserole
- Beef and zucchini enchiladas
Let me know how you found this beef casserole, did you like it as much as we do?
Beef casserole
Equipment
- pot (stove and ovenproof)
- chopping board
- knife
- wooden spoon
Ingredients
- 1 kg beef (2.2 lb) cubed (use some bones too)
- 800 ml water (27 fl oz) or beef stock
- 150 g lentils (5.3 oz) (mixed) *
- 100 g flat beans (3.5 oz)
- 4 medium carrots
- ½ large celeriac
- 2 parsnips
- 2 small peppers (red or green)
- ½ medium butternut squash
- ½ swede
- 3-4 sticks celery
- 3 medium potatoes cut into halves or thirds
- 1 large onion
- 1 small leek
- 3 cloves garlic (chopped)
- ½ can chopped tomatoes (canned), chopped
- 1 tablespoon tomato paste
- 1 tablespoon Himalayan salt
- ½ teaspoon ground black pepper
- 1 tablespoon paprika
- ½ tablespoon turmeric powder
- 1 tablespoon Moroccan spices see notes **
- 1 chili red or green (optional)
- 1 tablespoon olive oil optional ***
Instructions
- Preheat the oven at 190°C or 375°F.
- Wash and chop, dice and cut all the vegetables and the meat. Set aside on a chopping board or a plate grouped.
- Place the pot on medium fire, add the meat chunks, the chopped onion, leek, chopped celery sticks, bay leaves, sliced carrots, cut into larger pieces flat beans and the potato chunks, celeriac, thyme and the crushed and chopped garlic. Cook for 2-3 minutes tossing from time to time. Add some salt too.
- Add the water or stock add some salt and increase the heat to high.
- Add all the remaining ingredients, the mixed lentils, tomato paste, chopped tomatoes, turmeric powder, paprika and spices. Mix well and transfer into the oven. Do not cover but make sure your dish is not too full as it will make a real mess in the oven.
- Cook for 45-50 minutes until the liquid has reduced quite a bit.
- When ready, take out carefully using oven gloves. Serve while hot and optionally sprinkle some chillies over and fully savour it. You can serve this on rice too if you like.
Trev Hawkins says
Absolutely delicious
Ramona says
Thank you so much Trev 🙏🏻🙏🏻
Have a wonderful Christmas and New Year!
Isabel says
This looks soo delicious Ramona, I made it today for an early dinner and it was soo good. Definitely saving this recipe.
Ramona says
Thank you so much my lovely. I am so glad you liked it. I knew you would though. See you soon! xx
amy liu dong says
It looks easy, delicious, and flavorful dish to make for my family. I am sure they will love this!
Mary says
We loved this casserole. There are lots of ingredients, but it is so worth it! The Moroccan spices are so good. I really like lentils and vegetables with beef. Thanks for a show-stopper casserole.
Oscar says
This was such an amazing hearty beef casserole, I loved all the vegetables and really enjoyed the leeks with the Moroccan spices. Great recipe.
kushigalu says
This beef casserole is packed with full of flavor. What a great recipe to try. Thanks alot for sharing.
Jenny says
This casserole was a great change from the usual stews I make. Loved the addition of the extra vegetables, especially the flat beans and butternut squash. Very hearty and satisfying. I will make it again for sure. Thanks so much!
Jacqueline Debono says
This beef casserole is loaded with so many great ingredients! Love that it has beans and lentils in it! Perfect comfort food! You have the same Dutch oven as me and I also use mine for stews and casseroles!
Raquel says
A wonderful dinner idea and so versatile too! Adding to our dinner recipe rotation - delicious!
Ramona says
Thank you Raquel!
Tammy says
A beautiful Sunday night meal for the family. Your photos are exquisite and mouthwatering...I have to save this and make it soon!
Colleen says
I love that this stew is loaded with veggies, and the Moroccan spices make it so delicious!
Chef Dennis says
This beef casserole is making my tummy growl! I can hear it! Your recipe looks really delicious and will definitely make me finish more than 2 plates.
Sharon says
If you are looking for a delicious comfort food meal with loads of beef and vegetables, look no further.
Allyssa says
Super loved this beef casserole, it's very helpful. Thanks a lot for sharing!
Ramona says
thank you, Allyssa!! I am so glad you liked it!
Gloria says
This sounds like the perfect recipe to use up leftover veggies. My kind of dinner. Perfect for the rainy weather we are experiencing now. Comfort food is best.