October 12, 2017

How to Make Tender Beef Casserole

Preparation: 15 minutes | Cooking: 2 hours | Serves: 4

This tender beef casserole is delicious and easy to make. With fall-apart tender beef and a rich sauce, this meal is the ultimate comfort food.


  • 800 g chuck or boneless shin/gravy beef
  • 1 onion, chopped
  • 2 medium carrots, thickly sliced on diagonal
  • 2 tbsp plain flour
  • 2 cups beef stock
  • ¼ cup tomato sauce
  • ¼ cup soy sauce
  • 1 tbsp brown sugar
  • peas, baby green beans and sugar snap peas to serve


  1. Preheat oven to 180°C. Cut beef into 2.5cm-3cm cubes. Season with salt and pepper, add 2 tbsp oil, mix well. Heat a large frypan over a medium-high heat. Brown the beef in 2/3 batches. Remove each batch and place in casserole dish.
  2. Reduce heat in the pan, add a little oil, add onion and carrot, cook for 1–2 minutes, stirring occasionally.
  3. Sprinkle in flour and stir until the vegetables are coated. Gradually pour in stock, stirring well. Add the tomato and soy sauce and sugar, stir until the mixture boils. Add to the casserole dish, stir to combine. Cover the casserole dish, place in oven, and cook until the beef is very tender. Stir every 40 minutes or so, add water if necessary so that the ingredients are just covered.
  4. Serve with peas, baby green beans and sugar snap peas.

Cooktop method: Place the browned beef and other ingredients in a heavy-based pot. Partially cover and keep the heat low. Simmer until the meat is very tender. Stir occasionally. Add water if needed during the cooking time to keep ingredients well covered.


  • Best beef cuts for casseroles: chuck or boneless shin/gravy beef (these cuts take 2-2½ hours to cook). Topside, round and blade take 1-1½ hours to cook.
  • Don’t rush the initial stage of browning the meat. This stage is important for making your casserole rich in colour and flavour.
  • Simmer the casserole gently and taste it to see if it’s ready. Stir occasionally and adjust the heat as it cooks if needed. When it’s done the meat should be tender enough to fall apart easily with a fork.

Latest News

Igniting Futures: Teys’ Commitment to the Red Meat Industry and ICMJ
Read more
The Science of Fat and Flavour
Read more
The Science of Sous Vide
Read more