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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.
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This is such a good recipe, I have used it in dinner parties as well as my family and I have had nothing but complements.
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.
Does anyone know how long this would take in a slow cooker? Thanks.
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.
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.
Sublime casserole, amazing flavor, reminded me of my Grandfathers cooking! Total comfort food winner, this will feature regularly on our dinner table, thankyou!
Tried the recipe and the result was simply divine, thank you!
Hi Melvyn, meat is sliced against the grain. The concept of slicing against the grain is to shorten the actual muscle fibers so that they are easier to chew.
Have fun testing the recipe! BeefandLamb-Team
Thank you so much.
Which way do you slice the beef across the grain or with the grain.
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