Hearty Beef Casserole

Hearty Beef Casserole

Beef up your weeknight menu with this hearty casserole. Perfect for cold winter nights, and easy to make in your new Oakfield Rise kitchen.

Preparation Time - 15 minutes

Cooking Time - 2 Hours

Servings - 4 People


  • 2 tablespoons olive oil
  • 1.5kg beef chuck steak, diced
  • 2 large onions, cut into thin wedges
  • 2 leeks, white part only, sliced
  • 2 garlic cloves, crushed
  • 4 sticks celery, trimmed, sliced
  • 2 large carrots, peeled, cut into 3cm pieces
  • 2 x 425g cans crushed tomatoes
  • ¼ cup red wine
  • 1 cup beef stock
  • Mashed potato, to serve
  • Fresh parsley leaves, to serve


  1. Heat 1 tablespoon oil in a large saucepan over high heat. Cook beef, in 4 batches, stirring, until browned. Transfer to a plate.
  2. Reduce heat to medium. Add remaining oil, onions, leeks, garlic, celery and carrots to pan. Cook, stirring often, for 5 minutes.
  3. Return beef to pan with tomatoes, wine and stock. Bring to the boil. Reduce heat to low and simmer, covered, for 1 hour. Uncover and simmer gently, stirring occasionally for 30 minutes or until beef is tender.
  4. Divide half the casserole between 4 plates. Serve with mashed potato or bread, sprinkled with parsley leaves.