Hearty Beef Vegetable Casserole (Printable)
Tender beef simmered with fresh vegetables and rich sauce, baked until savory and satisfying.
# What You’ll Need:
→ Beef
01 - 1.5 pounds 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 tablespoons tomato paste
11 - 2 tablespoons Worcestershire sauce
12 - 2 tablespoons all-purpose flour
→ Seasonings
13 - 1 teaspoon dried thyme
14 - 1 teaspoon dried rosemary
15 - 1 bay leaf
16 - 1/2 teaspoon ground black pepper
17 - 1 teaspoon salt, or to taste
18 - 2 tablespoons fresh parsley, chopped (for garnish)
→ For Searing & Baking
19 - 2 tablespoons olive oil
# How To Make It:
01 - Preheat the oven to 350°F (175°C).
02 - Heat olive oil in a large Dutch oven or oven-safe dish over medium-high heat. Add beef cubes and brown on all sides, about 5 minutes. Remove beef and set aside.
03 - Add onions, carrots, celery, and garlic to the pot and sauté for 4 to 5 minutes until softened.
04 - Sprinkle flour over the vegetables and stir continuously for 1 minute to coat evenly.
05 - Return beef to the pot. Add potatoes, diced tomatoes, tomato paste, Worcestershire sauce, thyme, rosemary, bay leaf, salt, and black pepper.
06 - Pour in beef broth and stir to combine. Bring mixture to a simmer.
07 - Cover and transfer the pot to the preheated oven. Bake for 1 hour.
08 - Remove from oven, stir in frozen peas, and bake uncovered for an additional 15 minutes, until beef is tender and sauce thickens.
09 - Discard the bay leaf, garnish with chopped parsley, and serve hot.
# Expert Advice:
01 -
- The beef becomes meltingly tender without any fussing or constant stirring.
- It's a one-pot wonder that makes your kitchen smell incredible and tastes even better the next day.
- You can prep it in advance and bake it whenever you're ready, perfect for unpredictable weeknights.
02 -
- Don't skip the searing step—it feels fussy but that brown crust is where half the flavor lives.
- If your sauce is too thin after baking, remove the lid and return it to the oven for another 10 minutes at the same temperature.
- The casserole tastes noticeably better the next day after the flavors meld overnight in the fridge.
03 -
- Room temperature beef cooks more evenly than cold beef straight from the fridge, so take it out 15 minutes before you start.
- A pinch of fish sauce or soy sauce whispered into the broth will make people ask what your secret is—it deepens umami without tasting fishy.