Casserole of Beef with Whole Onions

Preparation info

  • Serves


    • Difficulty


Appears in

The Times Calendar Cookbook

By Katie Stewart

Published 1977

  • About

When whole peeled onions are used in a casserole, they give a delicious flavour to the gravy while retaining their neat shape. They can then easily be removed, or not served to anyone who dislikes them.


  • 675–900 g/1 ½–2 lb stewing steak
  • seasoned flour
  • bouquet garni


Trim away any fat and cut the meat into neat pieces. Roll in seasoned flour. Heat the dripping in a frying pan, add the meat and brown evenly on all sides. Lift the meat from the pan and place in a casserole.

Peel the onions, leaving them whole, and scrape and slice the carrots. Place the onions in a saucepan, cover with cold water and bring up to the boil. Drain and add to the casserol