Discover the ultimate one-dish wonder with this comforting Beef and Vegetable Casserole. This robust dish combines tender chunks of beef with a colorful medley of wholesome vegetables, all simmered in a rich, savory gravy and baked to perfection. It’s the ideal meal for a chilly evening, a comforting Sunday dinner, or a delicious way to feed a crowd. Easy to prepare and incredibly satisfying, this casserole offers a complete and balanced meal in every delicious spoonful, making it a family favorite that will warm both body and soul.
Detailed Ingredients:
For the Beef:
- 1.5 pounds beef stew meat (chuck roast or sirloin tips), cut into 1-inch cubes
- 1 tablespoon olive oil
- 1 teaspoon salt
- ½ teaspoon freshly ground black pepper
- 1 tablespoon all-purpose flour (for dredging)
For the Vegetable Medley:
- 2 tablespoons olive oil
- 1 large yellow onion, chopped
- 3 carrots, peeled and sliced into ½-inch rounds
- 2 celery stalks, sliced
- 2 cups diced potatoes (Yukon Gold or Russet), peeled or unpeeled
- 1 cup frozen green peas
- 1 cup frozen corn
- 8 oz fresh mushrooms, sliced (optional)
For the Rich Sauce:
- 3 cloves garlic, minced
- 2 tablespoons tomato paste
- 2 cups beef broth
- 1 cup dry red wine (optional, substitute with more beef broth)
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1 bay leaf
- 1 tablespoon Worcestershire sauce
- Salt and black pepper to taste
Optional Topping (Crust or Cheese):
- 1 cup shredded cheddar cheese (or a blend)
- OR 1 cup mashed potatoes (for a shepherd’s pie style topping)
- OR 1 sheet puff pastry, thawed (for a pie crust top)
- Fresh parsley, chopped, for garnish
Step-by-Step Instructions:
- Prepare and Sear the Beef: Pat the beef stew meat dry with paper towels. In a medium bowl, toss the beef cubes with 1 tablespoon flour, 1 teaspoon salt, and ½ teaspoon black pepper until evenly coated. Heat 1 tablespoon olive oil in a large Dutch oven or oven-safe pot over medium-high heat. Sear the beef in batches until well-browned on all sides. Do not overcrowd the pan. Remove the seared beef to a plate and set aside.
- Sauté the Aromatics and Vegetables: Add 2 tablespoons olive oil to the same pot. Add the chopped onion, sliced carrots, and sliced celery. Sauté for 8-10 minutes, stirring occasionally, until the vegetables begin to soften. Add the diced potatoes and sliced mushrooms (if using) and cook for another 5 minutes.
- Build the Sauce: Add the minced garlic and tomato paste to the pot with the vegetables. Cook for 2 minutes, stirring constantly, until fragrant and the tomato paste has deepened in color.
- Deglaze and Add Liquids: Pour in the red wine (if using), scraping the bottom of the pot with a wooden spoon to deglaze and release any browned bits. Let it simmer for 3-5 minutes to reduce slightly. Stir in the beef broth, dried thyme, dried rosemary, bay leaf, and Worcestershire sauce. Bring the mixture to a gentle simmer.
- Combine and Simmer: Return the seared beef to the pot. Stir to combine all ingredients. Reduce the heat to low, cover the pot, and let it simmer for at least 1 hour (or up to 1.5 hours), stirring occasionally, until the beef is tender.
- Add Final Vegetables and Adjust Seasoning: Stir in the frozen green peas and frozen corn. Cook for an additional 5-10 minutes, uncovered, until the peas and corn are heated through and the sauce has thickened slightly. Taste the stew and adjust salt and pepper as needed. Remove the bay leaf before transferring to a baking dish.
- Assemble and Bake the Casserole:
- Option 1 (Cheese Topping): Pour the beef and vegetable mixture into a 9×13 inch baking dish. Sprinkle generously with shredded cheddar cheese. Bake in a preheated oven at 375°F (190°C) for 15-20 minutes, or until the cheese is melted and bubbly.
- Option 2 (Mashed Potato Topping): Pour the beef and vegetable mixture into a 9×13 inch baking dish. Top evenly with prepared mashed potatoes, using a fork to create peaks. Bake in a preheated oven at 375°F (190°C) for 20-25 minutes, or until the mashed potatoes are golden brown.
- Option 3 (Puff Pastry Topping): Pour the beef and vegetable mixture into a 9×13 inch baking dish. Lay the thawed puff pastry sheet over the top, trimming if necessary. Cut a few slits in the top for steam to escape. Bake in a preheated oven at 400°F (200°C) for 20-25 minutes, or until the pastry is puffed and golden brown.
- Serve and Garnish: Let the casserole rest for 5-10 minutes before serving. Garnish with fresh chopped parsley.
Tips, Variations, and Storage:
- Beef Cut: Chuck roast is excellent for slow cooking and becomes very tender. Sirloin tips will cook a bit faster but are also delicious.
- Vegetable Versatility: Feel free to customize your vegetables! Green beans, bell peppers, parsnips, or even a handful of spinach can be added.
- Thicker Sauce: If your sauce isn’t as thick as you like, create a slurry with 1 tablespoon cornstarch mixed with 2 tablespoons cold water. Stir it into the simmering stew during step 6 and cook until thickened.
- Make Ahead: This casserole is fantastic for meal prep! You can prepare the beef and vegetable stew portion a day or two in advance and store it in the refrigerator. Assemble and bake with your chosen topping just before serving.
- Storage: Leftover casserole can be stored in an airtight container in the refrigerator for up to 3-4 days.
- Freezing: This casserole freezes well! Once completely cooled, transfer portions to freezer-safe containers and freeze for up to 3 months. Thaw in the refrigerator overnight and reheat in the oven or microwave.
Pairings:
- Bread: A crusty baguette, warm dinner rolls, or cornbread are perfect for soaking up the rich sauce.
- Salad: A simple, crisp green salad with a light vinaigrette dressing would provide a refreshing contrast.
- Wine: A medium-bodied red wine like Merlot, Pinot Noir, or a Zinfandel would complement the savory beef flavors.
Quick Info:
- Prep Time: 25 minutes
- Cook Time: 1 hour 45 minutes (approx. 1 hour 20 min simmer + 20-25 min bake)
- Total Time: 2 hours 10 minutes
- Servings: 6-8
- Cuisine: American / European Comfort Food
