Tomato Beef Casserole


  • 600g casserole/stewing beef, diced
  • 1 onion
  • 1 tin of chopped tomatoes
  • 1 or 2 beef stock cubes – this will depend on how much stock each cube usually makes. If the packet says you would make around 200-250ml then use two and if it’s a 400-500ml cube, use one.
  • 400ml boiled water
  • 1-2tbsp red wine
  • Sprinkle of dry basil
  • Sprinkle of dry rosemary
  • Tomato puree (about 1/3 of a tube)


  • Preheat your oven to 170C/150C Fan
  • Heat a large frying pan on a medium heat with some olive oil.
  • Chop the onion and fry until soft.
  • Add crushed garlic and stir for a few minutes, taking care not to brown the garlic.
  • Pour the chopped tomatoes in and bring to a simmer.
  • Add the stock cube and half the water. Stir until the stock has dissolved.
  • Add the basil, rosemary and puree and stir.
  • Leave to simmer until it thickens then add the rest of the water and the wine.
  • Simmer the sauce so that it thickens again.
  • Brown the meat in a hot frying pan and then add it to the sauce. Stir it all in and then transfer it to an oven dish.
  • Cover with foil and cook for around 3 hours, stirring it half way through.
  • Towards the end, it may still be too thin, so you can either remove the foil and let it thicken in the oven or reduce the sauce in a frying pan.