Beef Casserole

This time of Year is perfect for Casseroles.

There’s nothing like a warm hearty Casserole on a cold Winter’s evening. Served with those lovely Root Vegetables and maybe washed down with a nice Glass of Red Wine.

Any left-overs are great the next day on Toast or in a Toasted Sandwich Maker. Hubby could take left-overs to work and zap it in the Microwave, to the envy of work colleagues.

I served this Casserole with Root Vegetables accompanied with a dollop of Tahini Dressing on the side and Garlic Bread. Yum


Beef Casserole

  • 600-700g Prime Beef, cubed
  • 3 Rashers Bacon, chopped
  • 2 tablespoons Olive Oil
  • 1 medium Onion, sliced
  • 2 Carrots, cut in half and sliced thickly
  • 2 stalks Celery, sliced thickly
  • 2 Cloves Garlic, crushed
  • 1/2 Leek, sliced thinly
  • 1 cup Red Wine
  • 400g Can Tomatoes Chopped in Juice
  • 1 cup Beef Stock, (1 cube of Gluten Free “Massel” Beef Stock, dissolved in 250ml warm Water).
  • 2-3 tablespoons Gluten Free Flour for dusting Beef
  • 1 cup frozen Peas and Corn
  • 2 tablespoons Ground Linseed, to thicken Casserole
  • Flat Leaf Parsley, garnish
  • 2 stems Thyme, 1 Bay Leaf, 2 stalks Flat Leaf Parsley, Bouquet Garni


Preheat Oven to 160ºC.

I used a Stone Casserole Dish for this but any medium to large Casserole Dish is fine.

Make a Bouquet of Garni by tying together with Cotton or Kitchen String the Thyme stems, Flat Leaf Parsley and Bay Leaf. This will add a lovely rich flavour to the Casserole. Set aside for when the Casserole is ready to be put into the Oven.

Heat 1 tablespoon of Olive Oil in a Pan, add the cubed Beef which has been dusted with the Gluten Free Flour. Try not to overload the Pan with the Beef, cook in two batches if necessary. Brown on all sides then place into the bottom of the Casserole Dish.

Slightly brown the chopped Bacon, add to the Casserole. Tip all the juices into the Casserole as well. These juices will add flavour.

Add Onion, Celery, Leeks, Carrots to the Pan, cook for about 2 minutes. Crush the Garlic, add to Pan with other Vegetable and cook for another minute.

Pour the Red Wine over the Vegetables, bring to the boil, turn temperature down to a slow simmer until the Wine has reduced by half.

Now add Vegetables to Casserole Dish along with the Stock, Tomatoes, Peas and Corn. Give a good stir as to mix the ingredients. Place the Bouquet of Garni on the top.

Cover with a Lid and cook for 2 hours or until the Meat is tender. Half an hour before cooking is completed add 2 tablespoons of Ground Linseed to thicken the liquid. I do this instead of using Cornflower or Flour.

When cooking is completed remove the Bouquet of Garni with Tongs and sprinkle the surface with chopped Parsley.

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