Beef Casserole with Potatoes

This recipe for beef casserole with potatoes is one I cook regularly as soon as the temperature begins to drop. To be honest, it is so tasty we do not always wait for colder weather.

Thinking back, I must have been cooking this casserole for over 20 years. I first started making it when my sons were younger and played football for their local teams on a Sunday afternoon. Oh joy. It has taken years of tinkering, but I think I have finally got it right.

I love this casserole because it fills the house with a delicious, mouthwatering aroma, which is great to arrive home to after a long day. I used to serve the potatoes on the side, but one day, to save time, I decided to add the potatoes into the casserole and the family loved it. They absorb all the flavour from the beef, stock and vegetables, so now they go in every time.

All it really needs with it is some thickly sliced crusty bread.

Why add potatoes to beef casserole?

Adding potatoes directly into the casserole makes this a proper one-pot meal. The potatoes soften slowly as the casserole cooks, soaking up the rich beef stock, tomato purée and all the flavour from the browned meat and vegetables.

It also makes the dish easier to serve at the end of the day. You do not need to cook potatoes separately, and you still get a hearty, filling beef casserole with plenty of flavour.

Can I cook beef casserole in a slow cooker?

Yes, you can cook this beef casserole with potatoes in a slow cooker. We have cooked it this way plenty of times and it always comes out well.

If time is really against you, you can add everything straight to the slow cooker and turn it on. However, it will not be quite the same. To get the rich depth of flavour you want, seal the beef in hot oil in a large frying pan before adding it to the slow cooker.

I also recommend lightly browning the parsnips, onions, carrots and potatoes in the same pan before adding them. This helps unlock the sweetness of the vegetables and adds a deeper flavour to the whole casserole.

Once everything is browned, stir in the flour, tomato purée, stock, salt and pepper. Cook on high for around 4 to 6 hours, or until the beef is soft and tender.

Do I have to brown the meat for beef casserole?

Yes, if you want the best flavour, it is worth browning the beef first.

When you brown meat over a high heat, you create colour and flavour on the outside of the beef. That flavour then works its way through the whole casserole as it cooks.

You should also do your best to rescue the browned bits left on the bottom of the pan after sealing the meat. Scrape them up with a wooden spoon and add them to the casserole. It might seem like extra effort, but it is absolutely worth it.

How do you make beef stewing meat tender?

Searing the meat is the first step, but the real secret is low and slow cooking.

Whether you are cooking a stew on the hob, a casserole in the oven, or using a slow cooker, diced beef needs time. The longer, gentler cooking helps the meat soften and become tender.

For best results, cook this casserole for at least 4 hours, but if you can cook it for 6 to 8 hours, even better. The beef should be really soft and easy to break apart.

What is the best beef for beef casserole?

As always, the key to a great tasting casserole is using good ingredients.

We recommend using diced beef steak, which we cut from chuck or occasionally top rump. These cuts are well suited to longer cooking times and give a beautiful rich flavour.

If you enjoy slow cooked beef recipes, you may also like our chuck steak slow cooker recipe or our shin of beef slow cooker guide.

Ingredients

• 1kg diced beef steak
• Olive oil
• 4 tbsp flour
• 4 tbsp tomato purée
• 500g parsnips, peeled and cut into chunks
• 500g onions, peeled and quartered
• 500g carrots, peeled and cut into chunks
• 500g potatoes, peeled and thickly sliced
• 1 litre beef stock
• Salt and pepper, to taste

Method

1. Add 1 tbsp of olive oil to a large frying pan over a high heat. Once the pan is hot, add the beef and seal on all sides.
2. Remove the browned beef with a slotted spoon and place it into a flameproof casserole dish.
3. Lightly brown the parsnips, onions, carrots and potatoes in the same frying pan, adding each to the casserole dish with the beef.
4. Place the casserole dish on the hob over a medium heat. Once hot, stir in the flour and cook for a few minutes.
5. Add the tomato purée, beef stock, salt and pepper, then bring to the boil.
6. Cover and place in a preheated oven at 140°C, 120°C fan, Gas Mark 1.
7. Cook for at least 4 hours, but for best results cook for 6 to 8 hours, or until the beef is really soft and tender.

FAQs about beef casserole with potatoes

What if I only have a small frying pan?

No problem. Use a small frying pan and seal everything in batches. Do not overload the pan, as this draws out the heat and makes it harder to brown the meat and vegetables properly.

What kind of potatoes do you use in beef casserole?

There is no strict rule, but Maris Piper potatoes work well in casseroles and stews. Cut them into chunky pieces so they can withstand the long cooking time without falling apart too much.

What is the difference between a stew and a casserole?

A stew is usually cooked on the hob, with the heat coming from underneath. A casserole is usually cooked in the oven, with the heat surrounding the dish more evenly.

How can I thicken a beef casserole?

If your casserole needs thickening, mix a couple of teaspoons of cornflour with cold water to make a paste, then stir it into the casserole slowly until you get the consistency you want.

Can you reheat beef casserole?

Yes, beef casserole can be reheated, provided it has been cooled and stored safely. Cool leftovers quickly, store them in the fridge, and reheat until piping hot throughout before serving.