Save Hearty Beef and Vegetable Casserole is the ultimate comfort food, combining tender beef chuck with a vibrant mix of root vegetables and a rich, herb-infused sauce. Slow-cooked to perfection, this robust dish is perfect for warming up chilly evenings and creating cozy moments around the family table.
Save This casserole offers a wonderful balance of hearty protein and wholesome vegetables, all enriched with traditional herbs and a subtle red wine touch for complexity. Its medium difficulty level encourages cooks to develop essential skills in browning meat and layering flavors while feeling rewarded with an impressive result.
Ingredients
- Meats
- 2 lbs (900 g) beef chuck, cut into 1-inch cubes
- Vegetables
- 2 large carrots, peeled and sliced
- 2 parsnips, peeled and sliced
- 3 medium potatoes, peeled and cut into chunks
- 2 celery stalks, sliced
- 1 large onion, chopped
- 2 cloves garlic, minced
- 1 cup (150 g) frozen peas
- Liquids
- 2 cups (480 ml) beef stock
- 1 (14 oz/400 g) can diced tomatoes
- 2 tbsp tomato paste
- 1/2 cup (120 ml) dry red wine (optional)
- Herbs & Spices
- 2 tsp dried thyme
- 1 tsp dried rosemary
- 2 bay leaves
- Salt and freshly ground black pepper, to taste
- Fats & Thickeners
- 2 tbsp olive oil
- 2 tbsp all-purpose flour
Instructions
- 1. Preheat the oven to 350°F (175°C).
- 2. Heat olive oil in a large, oven-safe Dutch oven or casserole over medium-high heat.
- 3. Season beef cubes with salt and pepper, then toss with flour until coated.
- 4. In batches, brown the beef on all sides (about 5 minutes per batch). Remove and set aside.
- 5. In the same pot, add onion, carrots, parsnips, celery, and garlic. Sauté for 5–7 minutes until softened.
- 6. Stir in tomato paste and cook for 1 minute.
- 7. Return browned beef to the pot. Add potatoes, diced tomatoes (with juices), beef stock, red wine (if using), thyme, rosemary, and bay leaves. Stir well.
- 8. Bring to a gentle simmer. Cover and transfer to the preheated oven.
- 9. Bake for 1.5–2 hours, stirring once or twice, until the beef and vegetables are tender.
- 10. Remove from oven, discard bay leaves, and stir in peas. Let stand 5 minutes before serving.
Zusatztipps für die Zubereitung
To enhance the flavors even more, consider adding a splash of Worcestershire sauce or a teaspoon of smoked paprika. For a gluten-free version, skip the flour or replace it with a suitable gluten-free thickener. Browning the beef in batches ensures a better caramelized crust without overcrowding the pan.
Varianten und Anpassungen
Substitute regular potatoes with sweet potatoes for a unique sweetness and added nutrients. You can also omit the red wine if preferred, or alternatively use a different type of stock to customize the flavor profile. For a vegetarian adaptation, replace beef with hearty mushrooms and vegetable stock.
Serviervorschläge
Serve this comforting casserole with crusty artisan bread to soak up the flavorful sauce or over buttered noodles for a complete hearty meal. It pairs beautifully with a simple green salad or steamed greens to balance the richness.
Save This Hearty Beef and Vegetable Casserole is a timeless dish that brings comfort and joy to the dinner table. With its inviting aroma and satisfying textures, it’s sure to become a family favorite you’ll return to season after season.
Recipe FAQ
- → What cut of beef is best for this dish?
Beef chuck cut into 1-inch cubes is ideal, as it becomes tender and flavorful after slow cooking.
- → Can I substitute vegetables in this casserole?
Yes, sweet potatoes can replace regular potatoes for a sweeter twist, or other root vegetables added to suit your taste.
- → Is red wine necessary for cooking?
Red wine adds depth to the sauce but can be omitted or replaced with additional beef stock if preferred.
- → How do I thicken the sauce?
Coating the beef with flour before browning helps thicken the sauce gently during cooking.
- → When should peas be added?
Frozen peas are stirred in after baking and left to stand for about five minutes to retain their color and slight crunch.