Tinned tomato soup makes easy work of this tasty beef casserole.


  • 750g / 1½ good stewing beef, diced

  • 3 carrots, peeled

  • 3 medium onions, peeled

  • 1 x 400g can tomato soup

  • 25g/1oz plain flour

  • 1 beef stock cube

  • 1 large sprig fresh thyme

  • Salt and pepper


  • 1.

    Pre-heat the oven to 160c /140c for a fan oven/Gas 3. Take a large ovenproof casserole dish, add the braising beef. Cut the carrots and onions roughly and tip into the casserole dish. Pour in the tomato soup and refill the can with water. Measure the flour into a mixing bowl and whisk the water in the can until smooth.  Pour over the meat and vegetables.  prinkle in the stock cube, add the thyme and season with salt and pepper. Heat over a high heat, stirring until comes to the boil. Cover with a lid and transfer to the oven for about 3 hours until the meat is tender.

Nutritional information

Nutritional analysis per serving (1 servings)

  • Energy 1416kj
  • Fat Total 39g
  • Saturated Fat 16g
  • Protein 175g
  • Carbohydrate 99g
  • Sugar 39g
  • Sodium 3954mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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