Classic Beef Casserole

Enjoy wintertime with a bowl of warming hot stew.


Serves 6

Cook time

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  • 2 tablespoons olive oil
  • 80g stewing beef
  • 2 large onions
  • 4 carrots
  • 1 parsnip
  • freshly ground pepper
  • salt
  • 1 apple (e.g. Granny Smith)
  • 2 garlic cloves
  • 2 tablespoons tomato ketchup
  • 1 tablespoon brown sugar
  • 1 tablespoon vinegar
  • a few sprigs of thyme
  • 2 bay leaves
  • 1 small bottle of brown beer
  • 100ml beef stock
  • 1 slice of brown bread
  • 2 tablespoons coarse grain mustard
  • 1 tablespoon corn flour


Heat the oil in the casserole. Cut the meat into 4cm dice and fry on all sides until browned.

Cut the onions into large pieces, add to the meat and fry for a few minutes. Peel the carrots and parsnip, cut them into large pieces and add to the onion. Season with salt and freshly ground pepper and let everything cook at medium heat.

Peel the apple and cut into small dice. Chop the garlic finely and add to the casserole with the apple, tomato ketchup, brown sugar, vinegar, thyme and bay leaves. Deglaze the pot with the beer, pour in the stock and bring everything to a boil.

Spread the mustard on the slice of bread and place it on the meat. Place on the lid and let the stew cook slowly for 1½ to 2 hours. If you like a thicker sauce, you can thicken the gravy by mixing the corn flour with a little water and stirring into the stew towards the end of the cooking time.