One Pot Beef & Vegetable Casserole

 This recipe is perfect for preparing in the morning and cooking low and slow, letting the amazing ingredients work their magic whilst you have an afternoon stroll or lazy day in with a boxset. Cook in the slow cooker or oven for a hearty and nourishing casserole that’s ready to enjoy when you are.

 

 

You can use almost any cut of meat to make a slow cooked beef casserole. Even cheaper cuts of meat which are potentially tough to eat will be transformed into juicy and tender meat, when given the time and attention they need.

 

Whichever beef you choose, dice into even sized chunks and sear on a high heat before adding to the casserole later on, this will guarantee maximum flavour.

 

Cooking your casserole on a low heat for around 4 hours will allow the beef to cook slowly and soak up the moisture and flavour of the casserole. Once cooked, your meat should be fork tender and will easily pull apart – perfection!

 

We are using our own Grass Fed Dry Aged Diced Beef which is ready prepared and just waiting to be added to this dish! As well as other cuts of beef you could use chicken or diced lamb neck fillets for an alternative. If doing so, we’d recommend also swapping the red wine for white – which better compliments chicken.

 

 

 

 

Most beef casserole recipes call for a humble stock cube and plain water to provide the rich gravy we all know and love. Whilst you will still get an amazing flavour from the beef and veggies this way, using a premium prepared stock will elevate your midweek meal to the next level.

 

We would heartily recommend switching out your stock cube and water for Spring Broth Beef Tea. This is a truly special broth made by our good friends at Spring Broth using grass fed, dry-aged beef and bones straight from our farm.

 

Spring add caramelised onions, portobello mushrooms, red wine vinegar, tarragon and chervil before pressure cooking the blend for 24 hours. The result is a rich and complex stock that will not only bring heaps of flavour to your casserole but is also good enough to drink on its own and is even incredibly nutritious!

 

Once you have used Spring Broth Beef Tea in place of water and a stock cube, we promise that you won’t go back!

 

 

The perfect mash starts with the perfect potatoes. We use our own Bakers Potatoes which are organically grown and naturally creamy and delicious.

 

You can prepare your potatoes when you are prepping the rest of your veg. Just peel and dice into 4cm chunks before placing into a pot of salted cold water.

 

Around 20 minutes before your casserole is due to be cooked, boil the potatoes on a high heat for 15 minutes, then strain and mash with a generous nob of butter and 100ml full fat cream or milk. Mash thoroughly to ensure there are no lumps, season generously and serve up alongside your delicious beef and vegetable casserole.

 

 

 

This recipe is slow cooker and oven friendly. Begin by sautéing the beef and veggies on the stove top before transferring to the pot to your slow cooker or oven. Served up with mashed potatoes, this dish will serve a hungry family of four.

 

 

• 1kg Grass Fed Dry Aged Diced Beef
• 2 cloves garlic
• Handful banana shallots, finely sliced
• 2 large carrots, cut into inch-thick rounds
• 2 celery sticks, roughly chopped
• 1 large beef tomato, roughly chopped
• 2 tablespoons plain flour
• 2 tablespoons tomato puree
• 500ml Beef Broth
• 150ml red wine
• 15g fresh thyme, use only the leaves
• 2 bay leaves
• 2 large knobs of salted butter
• Salt & pepper

 

 

1. If using the oven, preheat to 160C (is using the slow cooker simply skip this step)
2. Toss the diced beef with the flour and some salt and pepper in a large mixing bowl (forget the flour and just season if wanting to go low carb)
3. Heat a large and deep ceramic pot or slow cooker pot on high and add the salted butter, once hot add the beef and cook for 3-5 minutes until browned, then remove and set aside
4. Add all the vegetables (aside from the tomato) to the pot and cook for 15 minutes, stirring occasionally
5. Next add the tomato puree, thyme and bay leaves to the pan – stirring until combined, then return the beef to the pot together with the tomatoes and wine
6. Once the wine has absorbed, season the casserole with salt and pepper and add the beef broth, stirring to combine the ingredients and deglaze the pot
7. Transfer the pot with its lid on to the oven or slow cooker and cook at 160C (or on low) for around 4 hours or until the meat is juicy and tender
8. Serve on top of creamy mashed potatoes with a glass of red wine to accompany!

Choosing the best beef possible will ensure that your casserole is flavoursome and rich with juicy and tender meat – even when made using less expensive cuts.

 

Our Grass Fed Diced Beef is perfect for this recipe, prepared using the finest dry aged beef from the forequarter. Our butchers have done all the hard work for you, to bring perfectly portioned diced beef and a distinct and intense flavour to your casserole.

 

Together with organic vegetables and our next level beef broth, you can bring premium quality and flavour to this humble comfort food classic.

 

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• Grass Fed Dry Aged Diced Beef

 

• Seasonal Organic Veg Roasting Box

 

• Spring Broth – Beef Tea (exclusively made using Thomas Joseph Butchery grass fed, dry aged beef and bones)