Beef Stew Casserole
Recipe GLPR07a469051f0897
A hearty, one-pot beef stew casserole loaded with tender beef chuck, sweet potatoes, carrots, parsnips, and celery in a rich beef broth base. This comforting South American-inspired dish combines aromatic garlic and onions with a flour-thickened sauce, all baked until the meat is fall-apart tender and the vegetables are perfectly soft. Perfect for a satisfying family dinner that serves eight.
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Ingredients
1 1/2 lb. beef chuck cut into 1-inch cubes
1/4 cup all-purpose flour
1 1/2 tablespoons vegetable oil
2 cans beef broth (about 32 oz. total)
1 large onion, diced
1 tablespoon minced garlic
3 lb. small sweet potatoes, peeled and cut into 1-inch cubes
1 lb. carrots, peeled and cut into 1-inch pieces
1 lb. parsnips, peeled and cut into 1-inch pieces
3 ribs celery, chopped into 1-inch pieces
1 tablespoon butter
1/4 teaspoon salt
Directions
Preheat your oven to 325°F. Preheat a large casserole dish or Dutch oven in the oven for 5 minutes.
Pat the beef chuck cubes dry with paper towels. In a shallow bowl, combine the all-purpose flour and salt, then dredge the beef cubes in the flour mixture, shaking off any excess. Set the floured beef aside on a plate.
Heat the vegetable oil in a large skillet over medium-high heat until shimmering. Working in batches to avoid crowding, brown the floured beef on all sides, about 3–4 minutes per batch. Transfer the browned beef to a clean plate; it does not need to be fully cooked at this stage.
In the same skillet, melt the butter over medium heat. Add the diced onion and chopped celery, and sauté for 3–4 minutes, stirring occasionally, until the onion begins to soften. Add the minced garlic and cook for 1 minute until fragrant.
Pour the beef broth into the skillet, scraping up any floured bits stuck to the bottom with a wooden spoon to incorporate all the flavor. Return all the browned beef and any accumulated juices to the skillet and stir to combine.
Transfer the beef and broth mixture to the preheated casserole dish or Dutch oven. Add the peeled sweet potato cubes, carrot pieces, parsnip pieces, and celery pieces. Stir gently to combine all ingredients.
Cover the casserole dish with a lid or aluminum foil. Place it in the preheated 325°F oven and bake for 1 hour and 15 minutes, or until the beef is very tender and easily pierced with a fork (internal temperature of beef should reach at least 160°F for ground meat equivalents, or show no pink when fully cooked), and the vegetables are soft when pierced.
Remove the casserole from the oven and let it rest for 5 minutes. Taste and adjust seasoning with additional salt if needed. Serve hot directly from the casserole dish or transfer to a serving bowl.
