Hamdi Saidani This Jamie Oliver beef casserole is one of the best and easiest beef casseroles ever. This easy beef casserole is made with lean stewing beef, vine tomatoes, shallots, and Worcestershire sauce. Jamie in this recipe bakes the beef casserole slowly for about 3-4 hours in the oven, which makes the beef tender and the stew flavorful.
Serve this hearty beef casserole with mashed potatoes or with a side of your favorite steamed vegetables.
Beef Casserole Ingredients
- 800g lean stewing beef
- 2 tbsp plain flour
- Olive oil
- 2 garlic cloves
- Some shallots
- 2 celery sticks
- 4 carrots
- ½ bunch of fresh thyme (15g)
- 4 ripe vine tomatoes
- 150ml red wine
- 500ml beef stock
- 2 fresh bay leaves
- Worcestershire sauce
How To Make Beef Casserole
- Preheat Oven: Set your oven to 160ºC (325ºF).
- Dice Beef: Cut the beef into 1cm pieces.
- Coat Beef: Toss the diced beef in a bowl with 2 tablespoons of plain flour. Make sure each piece is fully coated.
- Heat Oil: Add a splash of olive oil to a large casserole pan and place it over medium heat.
- Brown Beef: Once the oil is hot, add the beef. Cook for about 5 minutes or until browned on all sides. Transfer to a plate and set aside.
- Prepare Veggies: Peel and finely chop 2 cloves of garlic. Peel the shallots and halve most of them, keeping a few whole. Trim and chop 2 sticks of celery and 4 carrots into 2cm rounds.
- Cook Veggies: Add a little more oil to the pan, then add the chopped vegetables and the leaves from half a bunch of fresh thyme (15g). Cook for 10 to 15 minutes, or until the vegetables are softened.
- Add Beef and Tomatoes: Return the browned beef to the pan. Stir in 4 ripe vine tomatoes.
- Add Liquids and Season: Pour in 150 ml of red wine, 500 ml of organic beef stock, and add 2 fresh bay leaves. Add a splash of Worcestershire sauce. Season with sea salt and black pepper.
- Transfer and Bake: Move the stew to the preheated oven. Bake for 3 to 4 hours, or until the meat is tender and can be easily pulled apart with forks.
- Serve: Enjoy your beef stew with creamy mashed potatoes and crispy bread slices.
How Long To Bake Beef Casserole
As Jamie Oliver mentioned in the recipe, This beef casserole needs to be baked slowly in the oven for about 3-4 hours. This long cooking time makes the beef tender and the stew rich in flavor.
How Long Does This Beef Casserole Last In The Fridge
This beef casserole can last up to 3-4 days in the fridge when stored in an airtight container. Make sure to reheat it well before serving.
Can I Freeze This Beef Casserole
Yes, you can freeze this beef casserole. Just make sure to store it in an airtight container or heavy-duty freezer bag. It can last up to 2-3 months in the freezer. Thaw it in the fridge before reheating.
How To Reheat Leftovers
To reheat leftover beef casserole, you have a couple of simple options:
- Microwave: Place a portion in a microwave-safe dish and heat on medium power for 2-3 minutes, stirring halfway through to make sure it heats evenly.
- Stovetop: Put the casserole in a pot and warm it over low heat, stirring occasionally, until it’s hot all the way through.
Either way, make sure the casserole is piping hot before serving.
Try More Jamie Oliver Recipes:
- Beef And Vegetable Soup
- Pasta Bake With Minced Beef
- Vegetarian Cottage Pie
- Steak And Mushroom Pie
- Jamie Oliver Naan Bread No Yeast
- Mac And Cheese
Jamie Oliver Beef Casserole
Description
This Jamie Oliver beef casserole is one of the best and easiest beef casseroles ever. This easy beef casserole is made with lean stewing beef, vine tomatoes, shallots, and Worcestershire sauce. Jamie in this recipe bakes the beef casserole slowly for about 3-4 hours in the oven, which makes the beef tender and the stew flavorful.
Serve this hearty beef casserole with mashed potatoes or with a side of your favorite steamed vegetables.
Jamie Oliver Beef Casserole Ingredients
How To Make Jamie Oliver Beef Casserole
- Preheat Oven: Set your oven to 160ºC (325ºF).
- Dice Beef: Cut the beef into 1cm pieces.
- Coat Beef: Toss the diced beef in a bowl with 2 tablespoons of plain flour. Make sure each piece is fully coated.
- Heat Oil: Add a splash of olive oil to a large casserole pan and place it over medium heat.
- Brown Beef: Once the oil is hot, add the beef. Cook for about 5 minutes or until browned on all sides. Transfer to a plate and set aside.
- Prepare Veggies: Peel and finely chop 2 cloves of garlic. Peel the shallots and halve most of them, keeping a few whole. Trim and chop 2 sticks of celery and 4 carrots into 2cm rounds.
- Cook Veggies: Add a little more oil to the pan, then add the chopped vegetables and the leaves from half a bunch of fresh thyme (15g). Cook for 10 to 15 minutes, or until the vegetables are softened.
- Add Beef and Tomatoes: Return the browned beef to the pan. Stir in 4 ripe vine tomatoes.
- Add Liquids and Season: Pour in 150 ml of red wine, 500 ml of organic beef stock, and add 2 fresh bay leaves. Add a splash of Worcestershire sauce. Season with sea salt and black pepper.
- Transfer and Bake: Move the stew to the preheated oven. Bake for 3 to 4 hours, or until the meat is tender and can be easily pulled apart with forks.
- Serve: Enjoy your beef stew with creamy mashed potatoes.
