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Beef casserole

 46 ratings

Prep Time:10 mins

Cooking Time:90 mins

Serves:4 Adults


Beef casserole

This casserole can be easily prepared before dinner time and leftovers can be frozen for another day. Beef is packed full of iron; an essential mineral needed for red blood cells and prevention of anaemia.


  • 675g / 1½ lb of rib beef steak
  • 1 dessertspoon of cooking oil
  • 1 large onion, peeled and chopped
  • 25g / 1 oz. of corn-flour
  • 7 mushrooms, sliced
  • 3 medium carrots, sliced
  • 575ml / 1 pint of beef stock or 2 stock cubes dissolved in 575ml / 1 pint of warm water
  • 1 tablespoon of tomato puree
  • Salt and pepper, to season


  1. Pre-heat the oven to 150°C / 325°F / Gas Mark 3
  2. Trim the beef and cut it into thin strips about 2 inches in length
  3. Heat the oil and fry the chopped onion, mushrooms and carrots for 2 to 3 minutes
  4. Place in the casserole dish
  5. Fry the beef strips until brown
  6. Place beef in the casserole dish, leave the juices in the pan
  7. Mix the corn-flour with 2 dessertspoon water and then mix it into the juice in the pan. Cook stirring gently for 2 to 3 minutes
  8. Remove from heat and stir in the stock. Bring to the boil
  9. Add the tomato puree, salt and pepper
  10. Add the sauce to the casserole dish and cook for 1½ hours

What you will need

  • Casserole dish
  • Chopping board
  • Chopping knife
  • Frying pan
  • Wooden spoon

Serving suggestions

If beef is not to your taste, simply replace it with another meat of your choice. Vegetarians can simply add more vegetables and a mixture of beans and legumes.

"To keep your salt intake at a healthy level, try reduced salt stock cubes; or why not make your own stock cubes by freezing homemade stock in an ice-cube tray?"

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