Hearty Beef Vegetables Casserole (Printable Version)
Tender beef combined with carrots, potatoes, and a rich sauce baked to perfection.
# What You Need:
→ Beef
01 - 1.5 lbs beef chuck or stewing beef, cut into 1-inch cubes
→ Vegetables
02 - 2 large carrots, peeled and sliced
03 - 2 medium potatoes, peeled and diced
04 - 1 large onion, chopped
05 - 2 celery stalks, sliced
06 - 2 cloves garlic, minced
07 - 1 cup frozen peas
→ Sauce & Liquids
08 - 2 cups beef broth
09 - 1 can (14.5 oz) diced tomatoes, drained
10 - 2 tablespoons tomato paste
11 - 2 tablespoons Worcestershire sauce
12 - 2 tablespoons all-purpose flour
→ Seasonings
13 - 1 teaspoon dried thyme
14 - 1 teaspoon dried rosemary
15 - 1 bay leaf
16 - ½ teaspoon ground black pepper
17 - 1 teaspoon salt, or to taste
18 - 2 tablespoons fresh parsley, chopped (for garnish)
→ For Searing & Baking
19 - 2 tablespoons olive oil
# Directions:
01 - Preheat the oven to 350°F (175°C).
02 - Heat olive oil in a large Dutch oven or oven-safe casserole dish over medium-high heat. Add beef cubes and brown on all sides, about 5 minutes. Remove and set aside.
03 - Add chopped onions, sliced carrots, celery, and minced garlic to the pot. Sauté for 4 to 5 minutes until softened.
04 - Sprinkle flour over the vegetables and stir continuously for 1 minute to evenly coat.
05 - Return beef to the pot. Add diced potatoes, drained tomatoes, tomato paste, Worcestershire sauce, thyme, rosemary, bay leaf, salt, and black pepper.
06 - Pour in beef broth and stir to combine. Bring mixture to a simmer on the stovetop.
07 - Cover the casserole and transfer it to the preheated oven. Bake for 1 hour.
08 - Remove casserole from the oven, stir in frozen peas, and bake uncovered for an additional 15 minutes until beef is tender and sauce thickens.
09 - Discard bay leaf, garnish with chopped parsley, and serve hot.
# Expert Tips:
01 -
- The beef becomes impossibly tender without fussy techniques or hours of attention.
- Everything cooks in one pot, which means minimal cleanup and maximum flavor-building as ingredients blend together.
- It actually tastes better the next day, so it's perfect for meal prep or unexpected dinner guests.
02 -
- Don't skip browning the beef—that golden crust holds deep flavor and color that simmering alone can never create.
- Resist the urge to peek constantly; every time you open the oven, heat escapes and cooking time extends.
- If your sauce seems thin after baking, remove the lid for the last 15 minutes to let it reduce and concentrate.
03 -
- Brown the beef in batches with patience—rushing this step cheats you of the flavor base everything else depends on.
- Keep the bay leaf visible so you don't forget to remove it; I learned this the hard way by crunching through one at dinner.