Slow cook beef casserole

Serves 2 people

Chef’s tip: You can either use a casserole for the whole process or use a frying pan and oven dish which is how I’ll describe it.


  • 600g stewing beef (either casserole beef or brisket is fine) cut into chunks
  • 1 onion
  • 2 carrots
  • 2 sticks of celery
  • 3 bay leaves
  • 1tbsp butter
  • 1tbsp olive oil
  • 1.5tbsp plain flour
  • 1.5tbsp tomato puree
  • 1.5tbsp Worcestershire sauce
  • 1 beef stock cube (I use Knorr)
  • 400ml boiling water
  • 100ml red wine


  • Preheat your oven to 150C/140C Fan/Gas 2
  • Heat the butter and oil in a large frying pan on a medium-high heat.
  • Add the onion, carrots, celery and bay leaves and soften for 10 minutes.
  • Sprinkle the flour in and stir until it’s not dusty anymore.
  • Add the Worcestershire sauce, puree, stock cube, water and wine.
  • Stir until it simmers
  • Add the beef and simmer for 5 mins.
  • Transfer to an oven dish/casserole dish, cover and cook for 2hrs.
  • Uncover and cook for another 30mins until the sauce has thickened up and the meat is super soft.