Freezer Beef and Carrot Casserole with Thyme
Melting chunks of beef and sweet carrots in a thick thyme gravy, thickened with cornflour so it is gluten free.
- Time2 hr 30
- LevelEasy
- Costabout £2.47 a head
- Oven160°C (140°C fan)
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Heat the oven to 160°C (140°C fan). Toss the beef with the cornflour and pepper.
- 2
Heat the oil in a large ovenproof pot. Brown the beef in two batches for 5 minutes each, until deep brown. Lift out.
10 min - 3
Add the onions to the pot and cook for 5 minutes. Stir in the tomato purée for 1 minute.
5 min - 4
Return the beef and add the stock, thyme and bay leaves. Bring to a simmer, stirring, until it thickens slightly.
- 5
Cover and cook in the oven for 1 hour 15 minutes. Add the carrots and parsnips and cook for 30 more minutes, until the beef is very tender.
30 min - 6
Remove the thyme stalks and bay leaves. Cool fully, portion into freezer boxes and freeze for up to 3 months. Thaw overnight and reheat until piping hot.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.