There's something deeply comforting about a warm, hearty casserole, and this Traditional Beef and Vegetable Casserole is no exception. It's a classic dish that brings together tender beef and wholesome vegetables in a rich, savory sauce. Perfect for a chilly evening when you crave something soul-warming and satisfying.
Beef chuck is the star of the show here. Its marbling makes it ideal for slow-cooking, resulting in melt-in-your-mouth tenderness. All-purpose flour helps to coat the beef, giving it a nice crust when browned and helping to thicken the sauce. Olive oil is used for browning the meat and sautéing the vegetables, adding a subtle richness. Onion and garlic provide a savory base layer of flavor. Beef broth and red wine form the liquid backbone, with the wine adding depth and complexity. Tomato paste offers a touch of acidity and sweetness, balancing the richness. Carrots and potatoes bring a hearty, comforting element, while peas add a pop of color and sweetness. Dried thyme, salt, and black pepper season the dish with earthy, aromatic notes.
This casserole is a meal in itself, but it pairs wonderfully with crusty bread to soak up the savory sauce. A simple green salad with a vinaigrette can add a refreshing contrast to the heartiness of the dish. If you're feeling indulgent, serve it with a glass of the same red wine you used in the recipe.
To start, go ahead and preheat your oven to 325°F (165°C). This ensures it's ready to go once your casserole is assembled. Next, take your beef chuck and toss it with the flour until it's evenly coated. This step helps to create that lovely crust when browning and also thickens the sauce later.
Heat up some olive oil in a large ovenproof pot over medium-high heat. Once hot, add the beef cubes in batches, browning them on all sides. Don't overcrowd the pot; you want a good sear, not steaming. Once browned, remove the beef and set it aside.
In the same pot, add your chopped onion and minced garlic. Sauté these for a few minutes until they’re soft and fragrant. This builds the flavor base. Stir in the beef broth, red wine, and tomato paste, making sure to scrape up any browned bits stuck to the bottom. These bits are flavor gold! Return the beef to the pot, then add in the carrots, potatoes, peas, thyme, salt, and pepper. Stir everything to combine.
Cover your pot and transfer it to the preheated oven. Let it bake for about 2 hours, or until the beef is tender and the flavors have melded beautifully. Once done, serve it hot, and if you like, sprinkle some fresh herbs on top for a bit of brightness.
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