Hearty Beef Vegetable Casserole (Printable)
Tender beef and root vegetables simmered slowly in a rich, savory sauce for comforting dinners.
# What's Needed:
→ Meats
01 - 2.6 lbs beef chuck, cut into 1-inch cubes
→ Vegetables
02 - 2 large onions, diced
03 - 3 carrots, sliced
04 - 2 celery stalks, sliced
05 - 2 large potatoes, peeled and cubed
06 - 3 garlic cloves, minced
→ Liquids
07 - 2 cups beef stock
08 - 14 oz canned chopped tomatoes
09 - ½ cup dry red wine (optional)
→ Spices & Seasonings
10 - 2 tbsp tomato paste
11 - 2 tbsp plain flour
12 - 2 tsp dried thyme
13 - 2 bay leaves
14 - Salt and freshly ground black pepper, to taste
→ Oils & Fats
15 - 2 tbsp olive oil
16 - 1 tbsp butter
# How to Make It:
01 - Preheat oven to 320°F.
02 - Pat beef cubes dry with paper towels. Season with salt and pepper, then toss with flour to coat lightly.
03 - Heat olive oil and butter in a large Dutch oven or oven-safe casserole dish over medium-high heat. Brown beef in batches until seared on all sides. Transfer to a plate.
04 - In the same dish, add onions, carrots, and celery. Sauté for 5 minutes until softened. Add garlic and cook for 1 additional minute.
05 - Stir in tomato paste and cook for 1 minute. Pour in red wine if using, scraping the bottom to deglaze. Let simmer for 2 minutes.
06 - Return beef to the pot. Add potatoes, chopped tomatoes, beef stock, thyme, and bay leaves. Mix thoroughly.
07 - Bring to a simmer, cover with lid, and transfer to oven. Cook for 2 hours, stirring halfway through, until beef is tender.
08 - Remove bay leaves. Adjust seasoning with salt and pepper as needed.
09 - Serve hot, optionally garnished with chopped parsley.
# Tips for Success:
01 -
- It's the kind of meal that slices through the cold and settles beautifully with every bite.
- The way the flavors meld together after slow cooking became a secret I couldn't wait to share with friends.
02 -
- Patting the beef dry before browning is key; it prevents steaming and builds that irresistible crust.
- Slow cooking at a low temperature is what turns tough chuck into melt-in-your-mouth perfection.
03 -
- Don't rush browning your beef—taking your time means richer flavor.
- Wine adds magic, but if you skip it, a splash of balsamic vinegar helps to lift the sauce similarly.