How to make the perfect beef casserole




750g chuck or stewing beef

¦ 30ml (2 tablespoon) plain flour

¦ salt and white pepper to taste

¦ 45ml (3 tablespoons) oil

¦ 1 onion, halved and sliced

¦ ½ each red and yellow

peppers, diced

¦ 2 medium carrots,

thickly sliced

¦ 2 sticks celery, sliced

¦ 750ml (3 cups) beef stock

¦ 5ml (1 teaspoon)

Worcestershire sauce

¦ 15ml (1 tablespoon) soy sauce

¦ 15ml (1 tablespoon) chopped

fresh thyme

¦ 2 bay leaves


Preheat the oven to 180°C. Cut beef into

bite-size pieces and coat with flour, salt

and pepper. Heat oil in a large frying pan

and brown the beef in batches. Place in a

casserole dish.

Reduce the heat. In the pan, sauté

onion, peppers, carrots and celery. Cook

for 1-2 minutes, stirring occasionally.

Gradually pour in stock, stirring well.

Add the remaining ingredients and

bring to the boil.

Pour sauce over meat in the casserole

dish, cover and cook in the oven for 2

hours or until the beef is tender, stirring

occasionally. Serve hot over pap, steamed

dumpling or rice.

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