How to Make a Delicious Beef and Vegetable Casserole
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.
