Gluten free beef and tomato casserole

Beef and tomato casserole with steamed carrot and roast potatoes

Updated 22nd August 2023

Here is a great, very tasty recipe for a gluten free, beef and tomato casserole. It’s easy to rustle up and the perfect thing to pop into the oven on a rainy day and enjoy a few hours later.

This beef and tomato casserole is yet another favourite meal of mine, and one my mum would often put together for us all to enjoy. Hope you love it as much as I do!

(serves 6-8 dependant on portion size)

800g diced beef – skirt, shin or casserole beef would be good
1 large onion chopped
8 large white or chestnut mushrooms – washed, dried and chopped however you fancy
2 carrots, diced
2 cans of Heinz *tomato soup (or any gluten free alternative)
1 Knorr beef *stock cube or stock pot
*Black pepper
Freshly chopped parsley (optional)


Preheat the oven to 180C/350F/Gas 4/160C Fan.

Pop the meat (no need to brown first), onions, mushrooms and carrots into a large ovenproof casserole dish and crumble over the stock cube. Pour in the tomato soup. Give the bottom of each soup can a little swill of cold water, no more than an inch, and add this too. Finish with a good twist of *black pepper and give everything a good stir. Cover the dish with a lid or baking foil and then transfer into the oven for 2½ – 3hrs. You can use a slow cooker instead if you like (4 hrs high or 8 hrs on the slow setting).

Raw diced beef, onions, mushrooms and carrots

Heinz tomato soup and Knorr stock cubes

Remove the casserole from the oven. The meat should be nice and tender at this point, but just check to make sure. It shouldn’t need any extra water, but of course, if you find it’s a little thick for your liking, add a drop of boiled water from the kettle. Season to taste.

Gluten free beef and tomato casserole

Recipe notes and Suggestions:

A little chopped parsley makes this rich tasty casserole look a little more fancy. Either sprinkle it over each dish as you serve out or over the entire casserole should everybody be helping themselves from the pot.

I must also mention, this casserole (when cooked in the oven) works SO well with gluten free dumplings; It’s best to add them about 25-30 minutes before tucking in. You can find quick demos for both of these recipes over on my YouTube channel.

Enjoy this beef and tomato casserole with some nice creamy mashed potatoes and vibrant green veggies; spring cabbage, Kale, spinach or garden peas would be perfect. My favourite thing to serve it with, is sauté potatoes or little roasted potatoes (diced potatoes, parboiled for 5 minutes, drained then cooked in hot goose fat or vegetable oil in the oven) and french green beans, as their freshness cuts through the savoury richness of the casserole perfectly!

This is such a tasty meal. Hope you get to try it!

For now,
Liz x

*Check this product to ensure there are no gluten containing ingredients or ‘may contain’ warnings. 

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