This slow-cooked beef and gravy is an excellent one dish recipe. It contains braising beef, mushrooms, carrots, and red wine in the gravy. This dish has a really thick sauce to it, so it is a greater focus on the beef and the richness of the casserole.
I served this with a Gruyere cheese mashed potato and parsnip dish, as you can see in the photo. I will post that recipe on Thursday. However, this dish goes excellently with mashed potato. If you were not in the mood for mashed potato, I would suggest a mashed alternative of turnip, or butternut squash and carrot. Either way, with the thickness of the gravy, I do suggest a mashed vegetable / root to accompany this.
Servings and Storage
This can be made in advance and then heated before serving. The dish will keep in an airtight container for up to a week in the fridge.
Calories per serving: 556
Slow-Cooked Beef and Gravy Recipe
A warm slow-cooked dinner, it is indulgent and rich. The dish has been served with cheesy mashed potatoes.
- 400 g Braising beef (or one packet)
- About 2 tbsps Flour
- 3 cloves Garlic
- 1 medium Carrot
- 50g Button Mushrooms
- Chicken gravy pot
- Rich Beef Stock Pot
- 150mls Red Wine
- Water - enough, trust me, it depends on your pan / oven
- Step 1 Preheat your oven to 170c or 150c with the fan on. Prep all of your vegetables by slicing them: The carrots need to be thin cross-sections. The button mushrooms in quarter chunks. The garlic in thick slices.
- Step 2 In a shallow bowl, large enough to hold your beef, add a bunch of flour (yes it is vague, but the concept is that it will cover your beef cubes and there will be some left) and season with salt, pepper, thyme, and rosemary. Toss your beef cubes in the flour to coat.
- Step 3 Get an 8” by 8” roasting pan, well mine looks more like a thick non-stick cake pan, but it is essentially a “not massive roasting pan which is probably intended for roasting a joint” pan. Put some olive oil into the bottom. Take you beef and shake off all of the excess flour and put it into your pan to brown. The heat needs to be on high enough to brown the beef, but you don’t want it to burn too badly.
- Step 4 Once the beef is browned, add a dash of red wine to de-glaze the bottom. Add your vegetables in and stir. Add a light dusting of the flour to the top (as seen below).
- Step 5 Add the rest of your red wine, more seasonings of thyme, rosemary, and pepper.
- Step 6 In a heat proof jug, put your chicken gravy pot into about 200 mls of water.
- Step 7 Dissolve the gravy fully into the water and add to the mixture. You want your water and juices to just cover the meat and vegetable mixture. Leave some of your mixture out if you have enough.
- Step 8 Put aluminum foil over your pan and place into the hot oven for 3 hours.
- Step 9 After the 1st hour, take it out and inspect if it has enough water. Give it a stir and dissolve in your rich beef stock pot. Add enough water to thin out the gravy. Replace into the oven.
- Step 10 After the 2nd hour, bring it out again and inspect again if it has enough water. This is almost the risotto casserole method. You do not want to have your gravy as thin as a broth, but you also do not want it burn. Do remember that there will be another hour in the over.
- Step 11 When you have 30 minutes left, if your gravy is too thin, remove your aluminium foil and it will boil off the excess water and you will have a lovely broth afterwards.