Hearty Beef Casserole Dish (Printable version)
Tender beef and root vegetables slow-cooked in rich savory gravy for comforting family meals.
# Ingredient List:
→ Meats
01 - 2.6 lbs beef chuck, cut into 1.5 in cubes
→ Vegetables
02 - 2 large onions, chopped
03 - 3 medium carrots, sliced
04 - 2 celery stalks, sliced
05 - 1 lb potatoes, peeled and cubed
06 - 3 cloves garlic, minced
→ Liquids
07 - 3 cups beef stock
08 - 14 oz canned chopped tomatoes
09 - 3/4 cup red wine (optional)
10 - 2 tbsp Worcestershire sauce
→ Spices & Herbs
11 - 2 bay leaves
12 - 1 tsp dried thyme
13 - 1 tsp dried rosemary
14 - Salt and black pepper, to taste
→ Others
15 - 2 tbsp plain flour
16 - 3 tbsp olive oil
# How to Make It:
01 - Set the oven to 320°F (160°C).
02 - Pat beef dry with paper towels then coat evenly in flour, shaking off excess.
03 - Heat 2 tbsp olive oil in a large ovenproof casserole over medium-high heat. Brown beef cubes in batches on all sides. Remove and set aside.
04 - Add remaining 1 tbsp olive oil to the casserole. Cook onions, carrots, celery, and garlic until softened, about 5 minutes.
05 - Return beef to the casserole. Add potatoes, chopped tomatoes, beef stock, red wine, Worcestershire sauce, bay leaves, thyme, rosemary, salt, and pepper. Stir thoroughly.
06 - Bring mixture to a simmer on the stovetop. Cover with a tight lid and transfer to the oven.
07 - Bake for 2 to 2.5 hours, stirring once halfway through, until beef is fork-tender and sauce has thickened.
08 - Remove bay leaves. Adjust seasoning as needed before serving.
# Expert Suggestions:
01 -
- It's a set-it-and-forget-it kind of dinner that fills your home with an incredible smell for hours.
- The beef becomes so tender it practically dissolves on your tongue, and the gravy is rich enough to make bread disappear from the table.
- Leftovers somehow taste even better the next day, making this the gift that keeps giving.
02 -
- Don't skip drying the beef before you flour it—moisture is the enemy of browning, and browning is where half your flavor comes from.
- If your sauce seems thin after cooking, you can boil it on the stovetop for a few minutes at the end to reduce it down to something glossy and rich.
03 -
- Brown your beef in batches even if it takes longer—a crowded pan steams instead of sears, and you'll lose half your flavor.
- Taste the finished dish before serving and adjust seasoning honestly; this is your moment to make it exactly right for your palate.