Beef and Leek Casserole

"It is simple. It is delicious. It has few ingredients but the result will surprise you."
photo by Sackville photo by Sackville
photo by Sackville
Ready In:
1hr 45mins




  • Top and tail leek so that you have the white stalk only.
  • Slice leek lengthwise and then chop into 1 inch segments.
  • Chop carrot into bite size segments.
  • Chop onion.
  • Place flour and seasoning into a bag.
  • Place beef into the bag and shake so that beef is coated with flour and seasoning.
  • In a heavy base frypan, place 1 or 2 tablespoons of oil.
  • On low heat brown beef, remove and place into a casserole.
  • Add a little more oil and stir fry leek, onion and carrot for 2 minutes.
  • Remove and add to casserole.
  • Place the red wine and the stock cube in the frypan and simmer until wine is reduced to half.
  • Add to casserole.
  • Add thyme and 2 bayleaf.
  • Place in a moderate oven and cook slowly for about 90 minutes.
  • Place a lid on the casserole to obtain best results.
  • Serve with mashed potato,steamed french beans with an oil and garlic dressing and steamed button squash or baby zucchini.

Questions & Replies

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  1. KiwiMumOfOne
    I just tried this last night, and it was super tasty and really easy! The red wine and beef stock made the loveliest meaty gravy. I cooked mine in a crockpot (for about 6 hours on autoshift), and added mushrooms (about 4 hours in), but followed the rest of the recipe properly. We had ours with mashed potatoes, and it was great. Thanks. I will definitely do this one again :-)
  2. user225869
    I made this recipe with tenderloin tips and it was delicious. The recipe calls for cooking in "a moderate oven". I put the casserole, covered, in a 350 degree F oven for an hour. When I make it again, I'm going to try cooking at 325 degree F instead to ensure a nice consistency. (The red wine is supposed to be cooked down to about 1/2 cup before adding to the casserole so there really is not a lot of liquid with which to start.) The veggies cook down to close to nothing ( but are intensely flavorful) so one needs to prepare a couple of others to complete the meal.
  3. Janell76
    EZ PZ and great flavors in one pot.
  4. Moickle
    Absolutely delicious! I adapted the recipe for the stove top because I don't have an oven. I should have perhaps added the vegetables (leek and carrot) slightly later to avoid them going mushy, but overall it was a great success. I served the stew with unpeeled new potatoes and green beans. This recipe is definitely a keeper!
  5. pabenskin
    I originally made this recipe with ground beef because that was all I had on hand. It got such rave reviews I'm making it again with flank steak. I added some mushrooms (again, because it was what I had on hand) which were delicious but I don't think made a huge difference. This recipe is so easy to make and was so tasty - I'm planning on making it on a regular basis all winter long.


I live in country Western Australia, 158 kms from the City of Perth. It is an agricultural area with Mediterranean type climatic conditions. Our family has always grown fresh produce so it is easy to use fruit and vegetables that are in season. My favourite cookbooks are anything written by Antonio Carluccio, Margaret Fulton, Stephanie Alexander,Jamie Oliver and just about any other?cookbook that is full of interesting and tempting recipes. I like to experiment with food and bring out the best of flavours in any dish that I prepare. Do I love homemade Italian food? How can you live without it? But then I love Indian,Asian, Middle Eastern,European cuisines and the good old Aussie food as well. Nothing beats a good barbecue with the family and friends.
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