How to Make a Delicious Beef and Vegetable Casserole

Beef and Vegetable Casserole is a hearty and comforting dish that combines tender chunks of beef with a variety of vegetables, all simmered in a rich and flavorful sauce. This one-pot wonder is perfect for cold evenings when you crave something warm and satisfying. It’s a versatile dish that allows you to use up whatever vegetables you have on hand, making it not only delicious but also economical. Whether served on its own or with a side of crusty bread or creamy mashed potatoes, this casserole is sure to become a family favorite.

 

 

The creation of this Beef and Vegetable Casserole was inspired by a desire to capture the essence of home-cooked comfort in a single dish. After experimenting with different combinations of vegetables and seasonings, the perfect recipe emerged, one that was both nourishing and deeply flavorful. The first time it graced the dinner table, it was met with glowing reviews from family and friends, who appreciated the comforting warmth and richness of the dish.

This casserole has since become a symbol of togetherness and warmth in our household, often requested on chilly nights or whenever we need a little extra comfort. It’s a reminder that the simplest ingredients, when cooked with care, can produce the most memorable and satisfying meals.

Why You’ll Love Beef and Vegetable Casserole

  • Hearty and Filling: A satisfying dish that combines protein, vegetables, and a flavorful sauce in every bite.
  • Customizable: Easily adaptable to include your favorite vegetables or whatever you have on hand.
  • One-Pot Meal: Minimal cleanup required, making it perfect for busy weeknights.
  • Make-Ahead Friendly: Tastes even better the next day, making it ideal for meal prep.

Ingredients Notes For Beef and Vegetable Casserole

  • Beef: Chuck or stewing beef, cut into cubes for tender, slow-cooked goodness.
  • Vegetables: A mix of carrots, potatoes, onions, and celery. Feel free to add other vegetables like peas, mushrooms, or green beans.
  • Broth: Beef broth provides the base for the sauce, enriching the casserole with depth and flavor.
  • Tomato Paste: Adds a rich tomato flavor and thickens the sauce.
  • Herbs and Spices: Thyme, rosemary, and bay leaves offer aromatic warmth to the dish.
  • Flour: Helps to thicken the sauce, ensuring it coats the beef and vegetables beautifully.

Recipe Steps

  1. Brown the Beef: In a large pot or Dutch oven, brown the beef cubes in batches to develop flavor.
  2. Sauté Vegetables: Remove the beef and add the chopped vegetables to the pot, cooking until softened.
  3. Create the Sauce: Stir in flour, then gradually add beef broth and tomato paste, scraping the bottom of the pot to incorporate all the flavorful bits.
  4. Combine and Simmer: Return the beef to the pot, add herbs, and bring to a simmer. Cover and cook in the oven at a low temperature until the beef is tender.
  5. Final Adjustments: Remove the bay leaves, adjust seasoning with salt and pepper, and if desired, stir in fresh parsley before serving.

Storage Options

  • Refrigerate: Store leftovers in an airtight container for up to 3 days.
  • Freeze: Freeze in suitable containers for up to 3 months. Thaw overnight in the refrigerator and reheat gently.

 

 

 

How to Make a Delicious Beef and Vegetable Casserole

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Author: Maria

Ingredients

  • Beef chuck or stewing beef: 2 lbs about 900g, cut into 1-inch cubes
  • Salt and pepper: to taste
  • All-purpose flour: 1/4 cup for dredging the beef
  • Olive oil: 2 tablespoons
  • Onion: 1 large chopped
  • Garlic: 2 cloves minced
  • Carrots: 3 large peeled and sliced
  • Celery stalks: 2 sliced
  • Potatoes: 2 large peeled and cubed
  • Mushrooms: 1 cup sliced (optional)
  • Beef broth: 3 cups
  • Tomato paste: 2 tablespoons
  • Worcestershire sauce: 1 tablespoon
  • Dried thyme: 1 teaspoon
  • Bay leaves: 2
  • Frozen peas: 1 cup added towards the end
  • Fresh parsley: chopped for garnish

Instructions

Prep and Brown the Beef:

  • Season the beef cubes with salt and pepper, then dredge them in flour, shaking off any excess.
  • Heat the olive oil in a large pot or Dutch oven over medium-high heat. Brown the beef in batches, ensuring each piece has room to sear properly. Set browned beef aside on a plate.

Sauté Vegetables:

  • In the same pot, add the onions and garlic, cooking until softened. Add more oil if needed. Then add the carrots and celery, cooking for a few minutes more.

Deglaze and Combine Ingredients:

  • Add a splash of beef broth to deglaze the pot, scraping up any browned bits from the bottom. Return the beef to the pot along with any accumulated juices.
  • Stir in the remaining beef broth, tomato paste, Worcestershire sauce, dried thyme, bay leaves, and mushrooms (if using). Bring to a simmer.

Cook the Casserole:

  • Once simmering, reduce the heat to low, cover, and let it cook for about 1.5 hours, stirring occasionally. After this time, add the cubed potatoes and continue to simmer covered for another 30 minutes, or until the beef and potatoes are tender.

Add Final Touches:

  • Add the frozen peas and cook for an additional 10 minutes. Check the seasoning and adjust with more salt and pepper if necessary. Remove the bay leaves.

Serve:

  • Garnish the casserole with chopped fresh parsley before serving. This dish is hearty enough to serve on its own or with some crusty bread for dipping into the gravy.

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