Beef Casserole Recipe

5 from 1 vote

This is an Aussie country-style beef casserole made with simple ingredients. Just like my mum made it when I was young.

Prep Time15

Cook Time3

Total Time3 15

Course: Main Course

Cuisine: Australian, New Zealand

Servings: servings

Calories: 516kcal

600 grams gravy beef/chuck steak
1 onion
3 potatoes (about 400-450 grams)
1 large carrot
1 tablespoon Worcestershire sauce
1 tablespoon tomato sauce (or tomato paste if you want a stronger tomato flavour)
salt and pepper (to taste)
2 tablespoons Gravox
¼ cup plain flour
3 ½ cups warm water
½ cup frozen peas

Pre-heat oven to 160 degrees celsius (320 degrees fahrenheit).
Trim fat from meat and dice into small pieces (3-4 cm). Add to casserole dish.
Roughly chop onion and add to casserole dish.
Peel and chop carrot (into 1cm thick rounds). Add to casserole dish.
Peel and cut potatoes into 3-4cm chunks. Add to casserole dish.
Add Worcestershire sauce, tomato sauce and salt and pepper to casserole dish.
Blend the Gravox and plain flour with 1 cup of the warm water. Add to casserole dish.
Add remaining 2 ½ cups of warm water to the casserole dish and stir.
Place lid on casserole dish and place into oven. Cook for 1 hour before removing from oven, removing lid from the casserole dish, stirring and then placing back into oven to cook for another 2 hours.
Remove from oven. Add peas and stir. Place back into the oven and switch off oven. Let rest in warm oven for 5 minutes (or up to one hour) before serving.

Storing: You can store leftovers, covered, in the fridge for up to 2 days.

Freezing: Store in an airtight container in the freezer for up to 3 months.

Nutrition: The nutrition information is an automatically generated estimate and is not guaranteed to be accurate.