Cattle of Choice for Lifestyle and Performance

Good Beef Casserole

Good Beef Casserole

Good Beef Casserole


  • 60 g (2 oz.) butter
  • 750 g (11/2 lb.) blade steak
  • 1 large onion
  • 2 sticks celery
  • 125 g (4 oz.) bacon pieces
  • 3 tablespoons flour
  • 2 cups water
  • 3 tablespoons tomato paste
  • 1/4 teaspoon mixed herbs
  • 1 teaspoon sugar
  • 1 teaspoon worcestershire sauce
  • Salt, pepper


  1. Cut any excess fat from meat, cut meat into 2.5 cm (1 in.) cubes. Heat butter in pan, add half the meat, cook quickly until dark golden brown, remove from pan. Repeat with remaining meat, remove from pan.
  2. Add peeled and chopped onion, finely-chopped bacon and chopped celery, saute until onion is golden brown.
  3. Add flour, stir until combined, cook 1 minute; remove from heat, gradually stir in water. Return pan to heat, stir constantly until sauce boils and thickens. Add remaining ingredients, season with salt and pepper. Put meat in ovenproof dish, pour sauce over, cover. Bake in moderate oven, 190-200 degrees, for 1 1/2 hours or until meat is tender.

Taken from an early 1980s Women’s Weekly collection. . The recipe calls for blade steak, but any of the stews and casseroles included on this site can be adapted for any of the lesser cuts; merely continue slow cooking until the meat is tender.

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