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READY IN 2 hrs
10 mins
Beef and Spring Vegetable Casserole Recipe

Beef and Spring Vegetable Casserole

Rating 4-0 out of 5 - Most cooks definitely will make this recipe again

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There's a tendency, nowadays, to think of a casserole as "common". However, a good casserole, like this Beef and Spring Vegetable Casserole, is easy to make, full of goodness and doesn't cost an arm and a leg. Served with a decent little red wine, you can be duly proud of this dish when you place it on the table.

      Preparation Time: 10 Minutes

      Cooking Time: 2 Hours

Ingredients for Beef and Spring Vegetable Casserole

If you are not familiar with any ingredients, please check our International Cooking Terms page.
US Imperial Measurements  UK Imperial Measurements  Metric Measurements

Currently displaying quantities in US Imperial Measurements
to serve 4:
2 lb
Stewing Steak or Braising Steak (chuck, blade or shin)
2 small
green sweet bell pepper
4 small
2 small
courgettes (zucchini)
2 small
1 stick
3 teaspoons
plain flour (all purpose flour)
salt and pepper
bay leaves
1 pint
beef stock
red wine


How to Cook Beef and Spring Vegetable Casserole

  1. Peel and quarter the onions. De-seed and slice the green pepper. Peel and slice the carrots. Wash and slice the courgettes (zucchini). Thickly slice the leeks. Thinly slice the celery. Cut the meat into chunks about 1" (2.5cm) cubed and coat with flour, liberally seasoned with salt and freshly ground black pepper.
  2. Place the vegetables, bay leaves and meat into an ovenproof casserole dish. Pour the beef stock over and top up, if necessary, with red wine so that all the ingredients are covered in liquid. Cover and cook in a preheated moderate oven (Mk 4 - 350ºF - 180ºC) for 2 hours until the meat is tender.
  3. Serve hot with Creamed Potatoes, Peppered Cabbage and an easy-drinking red wine like a Côtes-du-Rhône.

If you like your 'gravy' thick; after cooking, stir in a little cornflour (cornstarch or wheat starch) mixed in water. Add this bit-by-bit, stirring all the time, until your gravy is the consistency you require.
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Reviews of Beef and Spring Vegetable Casserole

Rating 4 out of 5 - Many cooks will make this recipe again May 01 2013
Cooked this last night and the whole family loved it. Used slightly less beef but added mushrooms instead. The sauce thickened up really well and was so tasty. I usually brown the meat first as I think it looks and tastes better. Will definitely do this again!
(3 reviews)

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