Fresh from the oven, hearty beef and swede casserole in a white dish.

There’s something undeniably comforting about a hearty casserole on a chilly evening. The beef and swede casserole I’m about to share with you is a warming, rustic dish perfect for those looking for a satisfying meal that feels like a hug in a bowl. This casserole combines tender chunks of beef with the sweet, earthy tones of swede (rutabaga), all enveloped in a rich, savoury gravy slowly simmered to perfection. Whether you’re gathering the family for a Sunday lunch or looking for a make-ahead meal that gets better with time, this recipe is sure to please. It’s great for anyone from the busy home cook to the culinary enthusiast looking for a new comfort food favourite.

Fresh from the oven, hearty beef and swede casserole in a white dish. beef and swede casserole Beef and Swede Casserole Beef and Swede Casserole1 1024x576

Recipe: Beef and Swede Casserole


  • 2 lbs beef chuck, cut into 1-inch cubes
  • 2 tablespoons vegetable oil
  • 1 large onion, chopped
  • 3 cloves garlic, minced
  • 2 cups swede, peeled and cubed
  • 3 carrots, peeled and sliced
  • 2 tablespoons tomato paste
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon dried thyme
  • 1 bay leaf
  • 4 cups beef stock
  • Salt and pepper to taste
  • 2 tablespoons all-purpose flour (optional for thickening)
  • Fresh parsley, chopped for garnish


  1. Preheat your oven to 325°F (163°C).
  2. Season the beef cubes with salt and pepper. Heat the vegetable oil over medium-high heat in a large ovenproof casserole dish or Dutch oven. Add the beef in batches and brown on all sides. Remove the meat and set aside.
  3. In the same dish, add the chopped onion and cook until soft, about 3-5 minutes. Add the garlic and cook for another minute.
  4. Return the beef to the dish and add the swede, carrots, tomato paste, Worcestershire sauce, dried thyme, and bay leaf. Stir to combine.
  5. Pour in the beef stock and bring to a simmer. If you prefer a thicker gravy, mix the flour with a little water to create a slurry and stir into the casserole.
  6. Cover the casserole dish with a lid or aluminium foil and place it in the preheated oven. Cook for 2-2.5 hours until the beef is tender and the swede and carrots are cooked through.
  7. Remove the bay leaf, check the seasoning, and adjust if necessary. Garnish with fresh parsley before serving.

How to Prepare:

Ensure that all your ingredients are prepared before you start cooking. This includes chopping the onion, mincing the garlic, peeling and cubing the swede, and slicing the carrots. Having everything ready will make the cooking process smoother and more enjoyable.

Preparation Time:

  • Prep: 20 minutes
  • Cook: 2-2.5 hours
  • Total Time: 2 hours 40 minutes

Servings: 6
Cooking Time: 2-2.5 hours
Total Time: 2 hours 40 minutes
Kcal: Approximately 450 kcal per serving

Kitchen Equipment Needed:

  • Ovenproof casserole dish or Dutch oven
  • Cutting board
  • Sharp knife
  • Measuring cups and spoons
  • Wooden spoon or spatula


Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. This casserole also freezes well for up to 3 months. Thaw in the refrigerator overnight and reheat gently on the stove or in the oven until piping hot.

Food or Drink Pairings:

This beef and swede casserole pairs beautifully with a full-bodied red wine such as a Cabernet Sauvignon or a Malbec. For a non-alcoholic option, a rich beef broth or a sparkling apple cider complements the dish well. Serve with crusty bread or mashed potatoes for a complete meal.

Nutrition Facts:

Calories: 450 | Total Fat: 20g | Saturated Fat: 7g | Cholesterol: 100mg | Sodium: 500mg | Total Carbohydrates: 20g | Dietary Fiber: 4g | Sugar: 8g | Protein: 40g

In crafting this beef and swede casserole, we’ve created a dish that’s a testament to the power of simple ingredients and a celebration of home-cooked comfort. The use of swede adds a unique twist to the traditional beef stew, providing a subtle sweetness that balances the savoury depth of the beef. Remember to brown your beef well; this step adds a rich flavour to the entire dish. Furthermore, don’t hesitate to adjust the seasoning to your taste and consider adding a splash of red wine for an even more robust gravy.

Whether you’re an experienced cook or a beginner, this recipe is designed to be approachable and adaptable. Feel free to swap in other root vegetables like parsnips or turnips if swede isn’t available. The beauty of a casserole lies in its versatility and the way it can be tailored to suit any palate or preference.

I hope this beef and swede casserole brings warmth and satisfaction to your table. Enjoy the cooking process, the delightful aromas that fill your kitchen, and most importantly, the shared moments over a meal prepared with love.


Please enter your comment!
Please enter your name here