Traditional Beef and Vegetable Casserole
A savory and hearty beef casserole filled with tender chunks of beef, vegetables, and a rich gravy, perfect for a comforting family meal.
Prep time: 10 minutesCook time: 2 hoursServes: 6
Ingredients
2 lbs beef chuck, cut into 1-inch cubes
3 tbsp all-purpose flour
2 tbsp olive oil
1 large onion, chopped
2 cloves garlic, minced
2 cups beef broth
1 cup red wine
1 tbsp tomato paste
2 carrots, sliced
2 potatoes, peeled and diced
1 cup peas
1 tsp dried thyme
1 tsp salt
1/2 tsp black pepper
Instructions
1. Preheat your oven to 325°F (165°C).
2. Toss the beef cubes with flour until well coated.
3. In a large ovenproof pot, heat olive oil over medium-high heat. Brown the beef cubes on all sides, then remove and set aside.
4. In the same pot, sauté the onion and garlic until soft.
5. Stir in the beef broth, red wine, and tomato paste, scraping up any browned bits from the pot.
6. Return the beef to the pot, add carrots, potatoes, peas, thyme, salt, and pepper. Stir to combine.
7. Cover the pot and transfer to the preheated oven. Bake for 2 hours or until the beef is tender.
8. Serve hot, garnished with fresh herbs if desired.
Storage
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating
Reheat in a covered oven-safe dish at 350°F (175°C) until heated through, about 20-30 minutes.
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This recipe is for informational purposes only. Always follow proper food safety practices, cook foods to safe internal temperatures, and store leftovers appropriately. Results may vary.
