The 'Master' beef casserole

The 'Master' beef casserole

We’ve created a ‘Master Recipe’ for an easy beef casserole using classic flavours and simple techniques. It’s a recipe that can be easily adapted. You’ll find it gives you endless possibilities that range from everyday to entertaining.

Preparation Time: Cook Time:

Ingredients / serves 6

  • 1 kg chuck or boneless shin/gravy beef
  • 1 large onion, halved and sliced
  • 2 medium carrots, thickly sliced
  • 2 tbsp plain flour
  • 3 cups beef stock
  • a good shake each Worcestershire sauce and soy sauce
  • 5 sprigs fresh thyme
  • 2 bay leaves (optional)


Preheat oven to 180°C. Cut beef into 2.5cm-3cm cubes. Season with salt and pepper, add about 2 tablespoons of oil and mix well. Heat a large frypan over a medium-high heat. Brown the beef in 2 or 3 batches. Remove each batch and place in casserole dish.
Reduce heat in the pan, add a little oil, add the vegetables, cook for 1-2 minutes, stir occasionally.
Sprinkle in flour and stir until the vegetables are coated. Gradually pour in stock or other liquid, stirring well. Add the remaining flavour base ingredients, stiring until the mixture boils. Add to the casserole dish, stir to combine.
Cover the casserole dish, place in oven and cook until the beef is very tender. Stir every 40 minutes or so, adding water if needed to keep the ingredients just covered.
Cooktop method: Place the browned beef and other ingredients in a heavy-based pot. Partially cover, keep the heat low. Simmer until the meat is very tender. Stir occasionally, adding water if needed to keep ingredients justcovered.

Essential Tips

  • Don’t rush the initial stage of browning the meat. This will make your casserole rich in colour and flavour. Brown the meat in small batches over a medium-high heat.
  • Simmer the casserole gently and taste it to see if it’s ready. Stir occasionally and adjust the heat as it cooks if needed. When it’s done the meat should be tender enough to fall apart easily with a fork.
  • Best beef cuts for or casseroling: Chuck or Boneless shin/Gravy beef (these cuts take 2-2½ hours to cook). Topside, Round and Blade take 1-1½ hours to cook.

The 'Master' beef casserole

The 'Master' beef casserole
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From The Community

Mar 17, 2015 #

This is amazing! I've spent years forgetting the basic rules and making overly complicated recipes. I haven't used Chuck steak for years and had forgotten how wonderful it is when given time to cook. The flavour of the sauce is wonderful, a really excellent recipe which requires absolutely nothing added. I thought there was too much stock but there isn't, watch in last 40 minutes because you may need to add more stock or water. Of course it's a great base to introduce other ingredients and flavours but this is THE best and easiest base casserole recipe you'll find. An economical and very hearty family meal. We had it with rice but fettuccine toscane or steamed greens would be good too.

Chris Foate replied
Jun 10, 2015

Does anyone know how long this would take in a slow cooker? Thanks.

Beef and Lamb replied
Jun 16, 2015

Hi Chris, Ensure the stock is covering the beef if not add a little water. Cook on high for up to 4 hours or on low for up to 8 hours. Enjoy!

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Jan 18, 2015 #

I've tried many different (and complicated) recipes. Hands down this is the best casserole. Exceptional flavour. Before you cook anything else you must try this recipe. It is so much more than the ingredients suggest.

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Jul 11, 2014 #

Sublime casserole, amazing flavor, reminded me of my Grandfathers cooking! Total comfort food winner, this will feature regularly on our dinner table, thankyou!

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Mar 28, 2014 #

Tried the recipe and the result was simply divine, thank you!

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