Steak and/or Diced Beef Casserole

Hasta Luego

"A warm, comforting treat on a cold day. The flavours are amazing."
I Made It Rate it Share Print
Added to shopping list. Go to shopping list.


Serving size has been adjusted!
Original recipe yields 4 servings

May we suggest



  • Prep

  • Cook

  1. Pre-heat the oven to 150°C / 300°F / Gas 2
  2. You can remove the fat from the steak but leaving it on adds another dimension to the gravy, improving the taste;
  3. Pour two tablespoons of oil into the frying pan, heat to a medium high temperature and add the meat slices or Beef cubes;
  4. Cook, stirring constantly, for a couple of minutes until the slices or cubes are browned on all sides;
  5. Place in a large casserole dish and pour the meat juices into the stock;
  6. Pour the remaining oil into the frying pan, heat to a low medium heat, add the garlic, onions, celery and leek and, stirring occasionally, fry them until soft (about 5 minutes);
  7. Sprinkle the flour over the onions, stirring for a minute to mix well;
  8. Slowly pour in the stock, bring the mixture to the boil and turn the heat to low;
  9. Stir in the tomatoes, Worcestershire sauce, red wine, add salt and pepper, bring to boil, and heat on medium high for 3 to 4 minutes or so to thicken slightly then simmer for two or so minutes more;
  10. Pour the tomato and onion mixture into the casserole dish;
  11. Add the potatoes, carrots, bay leaves and mix well;
  12. Cover and put in the pre-heated oven for 2½ to 3 hours until potatoes soft and meat tender.


Read all reviews 0

Other stories that may interest you