Beef Casserole

A traditional and easy to make beef casserole, perfect winter dinner

Prep time: 30 Minutes
Cooking time: 3 Hours 00 Minutes
Serves: 6 people

A traditional and easy to make beef casserole, perfect winter dinner

This beef casserole is an all time favorite winter dinner for kids!  When it’s cold and miserable outside and a big hearty dinner is called for, this is just perfect choice.  Kids love the simplicity of making it and letting it cook for several hours until the beef is soft and tender, with the delicious aroma wafting through the house…..then enjoying a big plateful served with creamy, mashed potatoes, yum, yum….another great reason to love winter!

As an alternative, you could finish the beef casserole off with a puff pastry topping. To do, simply cook the beef as described below, and then put it into a baking dish and roll out a sheet of shop-bought puff pastry and place it on top of the beef, then cook it in a hot oven for 35 – 45 minutes until golden & crispy.

 

  • Turn into a pie by adding a pastry top
  • Serve with mashed potatoes
  • Tastes even better the day after it is made
  • Great way to get extra vegetables into kids

 

 

 

 

 

 

Cooking With Kids: Beef Casserole

Preparation Time

30 Minutes


Cooking Time

3 Hours 00 Minutes


Serves

Serves 6 people.


Notes

This casserole tastes best when served with creamy, mashed potatoes!


Ingredients Ingredients

  • Stewing beef, cut into cubes [2 lb. / 4.5 kg]
  • Medium sized white onions [2, chopped]
  • Carrots, cut into large chunks [1/2 pound / 1 kg]
  • Tomato puree [2 tablespoons]
  • Cornflour [3 tablespoons]
  • Beef Stock Cubes (Oxo, Knorr or other similar) [2 cubes]
  • Water [3 pints / 1.5 litres]
  • Olive oil [1 tablespoon]

Preparation & Cooking

  1. Preheat the oven to 350 F / 180 C.

  2. Place the olive oil in a large, heavy based saucepan and heat until quite hot.

  3. Add the beef in small quantities, until just the bottom of the saucepan is filled (don't be tempted to throw all the beef pieces in at once, or they will stew rather than be seared).

  4. Allow the beef to brown on all sides. Then remove with a slotted spoon and set aside. Add the next batch of beef and allow it to brown until sealed on all sides.

  5. Continue to do this with the beef pieces until they are all browned, then place them all in a large oven proof casserole dish, along with the onions, carrots and tomato puree.

  6. Add the beef stock cubes and the water to the casserole dish, stirring to combing all the ingredients.

  7. Place a lid on the casserole dish and put the dish in the oven, reducing the heat to 275 F / 140 C after the first half hour of cooking. Continue to cook for 2 - 3 hours until the meat is soft and tender.

  8. If the casserole is not thick enough when cooking is finished, then mix the cornflour in a bowl with a few spoonfuls of cold water to make a paste. Gradually add a spoonful at a time to the casserole, stirring as you do, until it thickens to your liking. You find that there is no need to thicken it as a lot of the liquid will have evaporated during cooking.

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