Beef and Potato Casserole

    2 hours 20 minutes

    This tender beef casserole makes its own rich onion gravy. Serve with steamed carrots, cabbage or other vegetables.

    57 people made this

    Serves: 4 

    • 2 tablespoons plain flour
    • 2 large onions, sliced
    • 900g beef rump steak, cut into chunks
    • salt and pepper, to taste
    • 3 tablespoons olive oil
    • 600ml beef stock
    • 6 medium-large potatoes, quartered

    Preparation:10min  ›  Cook:2hours10min  ›  Ready in:2hours20min 

    1. Preheat the oven to 180 degrees C. Place the flour, onions and beef into a large resealable food bag.
    2. Add salt and pepper then seal bag and shake well so all of the meat and onions are lightly covered in flour.
    3. Heat the olive oil in a large frying pan over medium-high heat and add the contents of the bag into the pan to sear the meat. Next, pour in all of the beef stock and let simmer gently for a few minutes.
    4. Pour contents of the frying pan into a casserole dish. Place the potatoes in the casserole dish so half of each potato quarter is above the surface, half below.
    5. Bake in a preheated oven for 2 hours, or until meat is tender and the potatoes are cooked through.

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    Reviews and Ratings
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    Reviews in English (5)


    Very easy to make and tastes delicious especially the next day  -  24 Jun 2012


    Delicious and simple! Perfect tonkeep for a few serves (as we only are two at home) I couldn’t help but tweak it a bit (used 1 leek instead of 1 onion, added capsicum, corn and also browned the potatoes before adding hem to the stew, which I also left with skin on) timing in the oven was spot on!  -  09 May 2018


    Absolutely lovely. Served it with some roasted carrots.  -  14 Apr 2011  (Review from Allrecipes UK & Ireland)