Hearty Beef Vegetable Casserole (Printer-friendly)

A comforting blend of beef and vegetables baked to tender, savory perfection—ideal for convenient family meals.

# What you'll need:

→ Beef

01 - 1.5 lbs beef chuck or stewing beef, cut into 1-inch cubes

→ Vegetables

02 - 2 large carrots, peeled and sliced
03 - 2 medium potatoes, peeled and diced
04 - 1 large onion, chopped
05 - 2 celery stalks, sliced
06 - 2 cloves garlic, minced
07 - 1 cup frozen peas

→ Sauce & Liquids

08 - 2 cups beef broth
09 - 1 can (14.5 oz) diced tomatoes, drained
10 - 2 tbsp tomato paste
11 - 2 tbsp Worcestershire sauce
12 - 2 tbsp all-purpose flour

→ Seasonings

13 - 1 tsp dried thyme
14 - 1 tsp dried rosemary
15 - 1 bay leaf
16 - 1/2 tsp ground black pepper
17 - 1 tsp salt, or to taste
18 - 2 tbsp fresh parsley, chopped (for garnish)

→ For Searing & Baking

19 - 2 tbsp olive oil

# Method:

01 - Set the oven to 350°F (175°C).
02 - Heat olive oil in a large Dutch oven or oven-safe casserole over medium-high heat. Add beef cubes and brown evenly on all sides, approximately 5 minutes. Remove beef and set aside.
03 - In the same pot, add onion, carrots, celery, and garlic. Cook, stirring occasionally, until softened, about 4–5 minutes.
04 - Sprinkle flour over vegetables and stir continuously for 1 minute to form a roux and coat evenly.
05 - Return browned beef to the pot. Add diced potatoes, drained tomatoes, tomato paste, Worcestershire sauce, thyme, rosemary, bay leaf, salt, and black pepper; mix thoroughly.
06 - Pour in beef broth, stirring to combine all ingredients, then bring the mixture to a gentle simmer.
07 - Cover the pot with a lid and transfer to the preheated oven. Bake for 1 hour.
08 - Remove the pot from the oven, stir in frozen peas, and bake uncovered for an additional 15 minutes until beef is tender and sauce has thickened.
09 - Discard the bay leaf, sprinkle chopped parsley on top, and serve hot.

# Expert Tips:

01 -
  • It fills the house with a smell that makes people wander into the kitchen asking whens dinner.
  • You can walk away while it bakes and come back to something that tastes like you fussed over it for hours.
  • Leftovers taste even better the next day, which means lunch is already handled.
02 -
  • Dont skip browning the beef, even if youre in a hurry, because thats where half the flavor comes from and you cant get it back later.
  • If the sauce looks too thin after baking, leave the lid off for the last 15 minutes and let the oven do the work.
  • Let it rest for 10 minutes after you pull it out so the sauce settles and doesnt run all over the plate when you scoop it.
03 -
  • If you have time, brown the beef in batches so the pieces dont crowd the pan and steam instead of sear.
  • Taste the sauce before it goes in the oven and adjust the salt, because once its baked you cant fix it as easily.
  • Use a Dutch oven with a tight-fitting lid so the moisture stays in and the beef braises instead of dries out.

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