Beef Casserole
Beef Casserole
Posted July 27, 2011 by
Prep Time 30 min Cook Time 180 min Ready Time 3 hour, 30 min Servings: 6 Adults


  • 1 kilogram (kg) chuck steak cut into 4 cm cubes
  • 2 slice bacon cut into 2cm square
  • 1/4 cup vegetable oil
  • 150 Gram (g)s mushrooms
  • 1 onion cut into 1cm square pieces
  • 1 carrot cut into 1cm square pieces
  • 1 celery cut in half
  • 6 clove garlic
  • salt & pepper
  • branch of thyme
  • 2 bay leaf
  • 12 peppercorn
  • small bunch parsley (half of it chopped) salt, pepper
  • 1 teaspoon (tsp) corn flour
  • 1 litre (l) water or beef stock


Place bacon in a heavy base fry pan with the oil for a minute or so, then the onion for a minute too and finally the beef. Brown the meat a little, add the thyme, the peeled  garlic, half of the parsley, (keep the other half for serving) the celery stalks, the carrots, the mushrooms and pour the water or stock in (make sure the meat is covered ) Bring to the boil, season and simmer until tender. It may take 2 or 3 hours depending on the meat. The meat must be very tender and must melt in the mouth. To serve, remove the celery stalk, the branch of thyme and the parsley. Mix the cornflour in a cup with a couple of spoons of water and pour some over the sauce whilst still simmering. Keep stirring. Only pour a little bit at a time, as you don’t want the sauce to be thick; it must be the consistency of pouring cream.  Adjust the seasoning and sprinkle with chopped parsley. Notes: It is better served with boiled potatoes. It can be made a couple of days before serving. Serve a salad afterwards. This is a basic recipe for casseroles; you can also use pork, chicken, veal or lamb.