Serves 6
110 min
Simple Beef and Vegetable Casserole
Recipe GLPR2f01652f9cd5d6
A hearty beef and vegetable casserole featuring tender chunks of beef chuck seared until golden, then slowly braised with a medley of root vegetables, aromatic herbs, and tomatoes. This comforting one-pot dish develops deep, rich flavors as it simmers low and gentle, making it perfect for a satisfying family dinner.
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Ingredients
2½ lb Beef chuck steak
⅓ cup All-purpose flour
¼ cup Olive oil
2 medium Brown onions
2 medium Carrots
2 stalks Celery stalks
1 medium Parsnip
1 medium Rutabaga
3 cloves Garlic cloves
¼ cup Tomato paste
14½ oz Canned crushed tomatoes
1 cup Beef stock
2 Dried bay leaves
10 sprigs Fresh thyme sprigs
Salt and black pepper to taste
Directions
Cut beef chuck steak into 2-inch chunks and lightly coat with all-purpose flour, shaking off excess. Heat olive oil in a large Dutch oven or heavy pot over medium heat. Add beef in batches and sear on all sides until golden brown, turning occasionally, about 10 minutes total. Transfer seared beef to a clean plate.
Add a small amount of additional oil to the pot if needed and heat over medium-high heat. Peel and chop onions, carrots, and celery into bite-sized pieces. Add to the pot and cook, stirring occasionally, until vegetables begin to soften, about 7 minutes. Season with salt and pepper.
Mince the garlic cloves. Stir garlic and tomato paste into the vegetables and cook for about 2 minutes, stirring frequently, until the garlic becomes fragrant and the tomato paste darkens slightly.
Return the seared beef and any accumulated juices to the pot. Add the canned crushed tomatoes, beef stock, bay leaves, and thyme sprigs. Stir well to combine. Bring the mixture to a boil, then reduce the heat to medium-low and simmer gently. Season with salt and pepper. Cover and simmer, stirring occasionally, until the beef is very tender, 30 to 45 minutes.
While the beef simmers, peel and cut the parsnip and rutabaga into 1-inch cubes. Add these vegetables to the pot after the beef has cooked for about 30 minutes, then continue simmering covered until all vegetables are tender, about 15 to 20 minutes more.
Remove and discard the bay leaves and thyme sprigs. Taste the casserole and adjust seasoning with salt and pepper as needed. Serve hot in bowls, making sure each serving includes beef, vegetables, and broth.
