Beef and Vegetable Casserole Recipe

A beef and vegetable casserole is a hearty, comforting dish perfect for colder weather or any time you’re in the mood for a satisfying meal.

Here’s a basic recipe to get you started. Feel free to adjust the vegetables based on what’s in season or your personal preferences.

Ingredients

  • For the Casserole:
    • 1.5 pounds of beef chuck, cut into 1-inch cubes
    • 2 tablespoons olive oil
    • 2 medium onions, chopped
    • 3 cloves garlic, minced
    • 3 carrots, peeled and sliced
    • 2 celery stalks, sliced
    • 1 cup button mushrooms, quartered
    • 1 cup frozen peas
    • 1 large potato, peeled and cubed
    • 1 sweet potato, peeled and cubed
    • 1 teaspoon dried thyme
    • 1 teaspoon dried rosemary
    • Salt and pepper to taste
    • 2 tablespoons tomato paste
    • 2 cups beef broth
    • 1 cup red wine (optional)
  • For Thickening (if needed):
    • 2 tablespoons all-purpose flour
    • 2 tablespoons water

Instructions

Preheat the Oven: Preheat your oven to 325°F (165°C).

Brown the Beef: In a large oven-proof pot or Dutch oven, heat the olive oil over medium-high heat. Season the beef cubes with salt and pepper, then add them to the pot in batches, browning them on all sides. Remove the beef and set aside.

Sauté the Vegetables: In the same pot, add the onions, garlic, carrots, and celery. Cook until the vegetables are softened, about 5 minutes. If using mushrooms, add them now and cook for another 5 minutes.

Combine Ingredients: Return the beef to the pot. Stir in the tomato paste, dried herbs, and then pour in the beef broth and red wine (if using). Bring to a simmer.

Add Remaining Vegetables: Add the cubed potatoes, sweet potatoes, and frozen peas to the pot. Season with salt and pepper. Bring back to a simmer.

Bake the Casserole: Cover the pot with a lid or aluminum foil and place it in the preheated oven. Bake for about 2 hours or until the beef is tender and the vegetables are cooked through.

Thicken the Sauce (Optional): If you’d like a thicker sauce, mix the flour with water to create a smooth paste. Stir this into the casserole about 30 minutes before the end of cooking time.

Final Seasoning: Check the seasoning and adjust with more salt and pepper if necessary. Let the casserole rest for a few minutes before serving.

Serve: Serve hot, ideally with some crusty bread or over a bed of rice to soak up the delicious sauce.

Tips

  • Meat Choice: Beef chuck is great for slow cooking, but you can also use brisket or any stewing beef cut.
  • Wine Substitute: If you prefer not to use wine, simply replace it with an equal amount of beef broth.
  • Vegetable Variations: Feel free to add or substitute vegetables according to your preference or what you have on hand, such as turnips, parsnips, or bell peppers
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