Beef Casserole
Beef casserole is a warm, comforting, and easy-to-make meal with tender beef, soft vegetables, and a rich sauce that makes dinner feel special.
Equipment
- Dutch Oven
- Slow Cooker
Ingredients
Beef and Vegetables
- 2 lbs beef chuck cut into 1½-inch cubes
- 3 large carrots peeled and sliced
- 2 stalks celery chopped
- 1 large onion diced
- 3 cloves garlic minced
- 2 cups beef broth preferably low sodium
- 1 cup dry red wine optional but recommended
- 2 tablespoons tomato paste
- 2 tablespoons all-purpose flour
- 2 tablespoons olive oil
- to taste salt and freshly ground black pepper
Fresh Herbs
- 2 sprigs rosemary
- 2 sprigs thyme
- 2 bay leaves bay leaves
Instructions
- Pat the beef cubes dry and season with salt and pepper.
- Heat olive oil in a Dutch oven over medium-high heat. Brown the beef in batches until golden on all sides. Remove and set aside.
- Sauté the onions, carrots, and celery in the same pot until softened and slightly caramelized, about 5-7 minutes. Add garlic and cook for 1 minute.
- Stir in tomato paste and flour and cook for 1-2 minutes. Slowly add beef broth and wine, scraping the bottom of the pot to loosen browned bits.
- Return beef to the pot. Add rosemary, thyme, and bay leaves. Bring to a boil, then reduce heat to low. Cover and simmer for 2 to 3 hours, stirring occasionally, until beef is tender and sauce thickened.
- Adjust seasoning with salt and pepper. Remove herb sprigs and bay leaves before serving.
Notes
Feel free to swap vegetables or use a slow cooker for convenience. Let the casserole rest for 10-15 minutes before serving to redistribute juices.