Experience the comforting embrace of a delicious Beef and Vegetable Casserole. This hearty dish marries tender beef with a medley of vibrant vegetables, all snuggled up in a rich and savory sauce. It’s as satisfying to make as it is to eat, and I promise, it’s about to become one of your favorite cozy meals.
Why You’ll Love This Recipe
- Heart-Warming: The Beef and Vegetable Casserole is the quintessential comfort food, perfect for chilly days.
- Versatile Ingredients: Take advantage of seasonal vegetables you have on hand for a personalized twist.
- Make Ahead: The casserole’s flavors deepen overnight, making leftovers even more delicious.
- Family Favorite: This dish pleases even the pickiest eaters with its savory, rich flavors and tender textures.
Ingredients You’ll Need
This Beef and Vegetable Casserole comes together with simple yet essential ingredients. Each plays a crucial role, from adding depth to the sauce to creating that irresistible aroma.
- 1 kg beef, oyster blade or similar: This cut ensures tender, juicy bites as it slow cooks.
- 3 tbsp plain flour: Helps coat the beef, creating a lightly crispy exterior as it browns.
- 2 brown onions: Add sweetness and depth to the casserole as they slowly caramelize.
- 500 ml red wine: Brings a rich, robust flavor that elevates the entire dish.
Variations
This Beef and Vegetable Casserole is wonderfully adaptable. Feel free to tweak it to suit your dietary needs or to take advantage of what’s in your pantry.
- Vegetarian Version: Swap the beef for hearty mushrooms and chickpeas for a fulfilling meat-free option.
- Low-Carb Twist: Replace potatoes with cauliflower florets to reduce the carbs while keeping that satisfying texture.
How to Make Beef and Vegetable Casserole
Step 1: Prep Your Ingredients
Roughly dice your beef into chunks and give them a good toss in flour seasoned with salt and pepper. This step is key for developing that rich sauce later. Don’t forget to chop your veggies into equally delightful chunks.
Step 2: Start with a Sear
Heat up some olive oil in a large, oven-proof pot and sear the beef until it’s beautifully browned on all sides. This step locks in flavor and sets a tasty foundation for your casserole.
Step 3: Build the Flavor Base
Add more olive oil, followed by onions, carrots, celery, thyme, and bay leaves. After a few minutes, throw in the mushrooms and tomato purée. Your kitchen is about to smell divine as these goodies come together.
Step 4: Finish in the Oven
Add the red wine to simmer with the browned beef and let it work its magic. Once combined with beef stock, pop the whole pot into a preheated oven for a leisurely 3-hour cook, filling your home with warmth and adored aromas.
Pro Tips for Making Beef and Vegetable Casserole
- Browning is Key: Take the time to properly brown the beef for a deeply flavorful base.
- Wine Wisdom: Use a wine you’d drink as this greatly impacts the casserole’s flavor.
- Slow and Steady: The longer it simmers, the better the flavors marry. Give it time!
- Garnish for Brightness: Fresh parsley at the end lightens the rich flavors beautifully.
How to Serve Beef and Vegetable Casserole
Garnishes
Sprinkle freshly chopped parsley or thyme over your Beef and Vegetable Casserole right before serving. This brings a pop of color and a fresh herby note to contrast the deep savory flavors.
Side Dishes
This casserole pairs beautifully with crusty bread—perfect for mopping up every bit of the delicious sauce. Alternatively, a side of creamy mashed potatoes or green beans makes for a wonderful accompaniment.
Creative Ways to Present
Serve your Beef and Vegetable Casserole in rustic bowls for that cozy, homey feel. Alternatively, try it in a hollowed-out bread bowl for a show-stopping presentation that’s as fun as it is flavorful.
Make Ahead and Storage
Storing Leftovers
Store any leftover casserole in an airtight container in the refrigerator for up to three days. The flavors continue to meld and improve with time, making subsequent servings even tastier.
Freezing
Casseroles freeze exceptionally well. Portion it into freezer-safe containers and freeze for up to three months. Thaw overnight in the refrigerator before reheating.
Reheating
Gently reheat the casserole on the stove over medium heat, stirring occasionally until warmed through. Alternatively, microwave individual portions for a quick meal.
FAQs
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Can I substitute red wine in the Beef and Vegetable Casserole?
Absolutely! You can use beef broth or grape juice as non-alcoholic substitutes for red wine. Just remember these options might change the depth of flavor slightly.
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What is the best beef cut for a casserole?
An oyster blade or a similar well-marbled cut like chuck works best. These cuts break down during the slow cooking process, resulting in tender, flavorful meat.
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How do I thicken the casserole sauce?
If your sauce remains thin after cooking, remove the lid and cook the casserole for an additional 30 minutes, stirring occasionally to encourage evaporation.
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Can I use a slow cooker for this recipe?
Yes, after browning the meat and sautéing the vegetables, transfer everything to a slow cooker and cook on low for 7-8 hours or until the meat is tender.
Final Thoughts
Embrace the comfort of home with a steaming dish of Beef and Vegetable Casserole. Whether you’re feeding a crowd or simply savoring it on a quiet evening, its wholesome flavors and hearty textures will warm your heart and soul.
Print
Beef and Vegetable Casserole Recipe
- Prep Time: 30 minutes
- Cook Time: 6 hours
- Total Time: 6 hours 30 minutes
- Yield: 8 servings 1x
- Category: Main Course
- Method: Baking
- Cuisine: Western
Description
This hearty Beef and Vegetable Casserole is a comforting, slow-cooked dish packed with tender beef, rich tomato and wine flavors, and a medley of vegetables. Perfect for cozy weekends, it is cooked to perfection in the oven, resulting in a flavorful and thickened sauce with melt-in-your-mouth meat and vegetables. Served with fresh parsley and crusty bread, this dish is a complete, satisfying meal for eight people.
Ingredients
Meat and Coating
- 1 kg beef, oyster blade or similar
- 3 tbsp plain flour
- 1 tsp sea salt
- 1 tsp black pepper
Vegetables
- 2 brown onions, peeled
- 2 large carrots, peeled
- 3 stalks celery, ends removed
- 8 sprigs thyme, stems removed
- 3 bay leaves
- 250 g button mushrooms
- 2 large potatoes, peeled
Liquids and Herbs
- 4 tbsp olive oil
- 500 ml red wine
- 400 g tomato purée
- 750 ml beef stock
For Garnish and Serving
- 4 tbsp parsley, roughly chopped
- Crusty bread, to serve
Instructions
- Prepare the beef: Roughly dice the beef into 3cm chunks, trimming off any excess fat. Place into a bowl and cover with flour, salt, and pepper. Toss to coat evenly and set aside.
- Prepare vegetables: Roughly chop the onions into large wedges. Dice the carrots and celery into large chunks of about equal size. Halve or quarter the mushrooms so they are similar in size to the other vegetables. Roughly chop the potatoes into large chunks and set aside in a bowl of cold water.
- Brown the beef: Place a large oven-proof pot or casserole on high heat. Add 2 tablespoons of olive oil and brown the beef until lightly coloured on all sides. If any excess flour sticks to the pot, add a dash of red wine and stir to loosen. Once browned, transfer beef to a bowl and set aside.
- Sauté vegetables and aromatics: Reduce heat to medium-high, add remaining olive oil, then add onions, carrots, celery, thyme, and bay leaves. Cook for about 5 minutes, stirring regularly, until onions soften. Add tomato purée and mushrooms, cook for 2-3 minutes.
- Add liquids and simmer: Pour in the red wine, bring to a simmer, and bubble for 2-3 minutes to cook off the alcohol. Return beef along with juices to the pot. Season with salt and pepper, then add beef stock until the contents are covered by about 3-4cm of liquid. Bring to a boil.
- Oven cooking: Cover with a lid and transfer the pot to an oven preheated to 150ºC. Cook for 3 hours, stirring once every hour.
- Add potatoes and cook further: Remove from oven, add potatoes, taste and adjust seasoning. Return to oven with lid askew and cook for an additional 60 minutes, until potatoes are tender and sauce thickens. If necessary, cook uncovered for another 30 minutes to reduce sauce further.
- Rest and serve: Remove from oven, let stand for 10 minutes. Stir half the parsley into the casserole, then serve in bowls garnished with remaining parsley and crusty bread on the side.
Notes
- For extra flavor, marinate the beef overnight with a little red wine and herbs before cooking.
- Adjust cooking time for larger or smaller cuts of beef to ensure tenderness.
- You can substitute beef stock with vegetable stock for a lighter taste.
- If you prefer a thicker sauce, uncover the casserole during the last 30 minutes of cooking.
Nutrition
- Serving Size: 1/8 of casserole (approx. 350g)
- Calories: 600 kcal
- Sugar: 8 g
- Sodium: 900 mg
- Fat: 28 g
- Saturated Fat: 8 g
- Unsaturated Fat: 16 g
- Trans Fat: 0 g
- Carbohydrates: 60 g
- Fiber: 6 g
- Protein: 40 g
- Cholesterol: 120 mg
