Beef and Vegetable Casserole Recipe
If you’re craving a dish that feels like a warm hug from the inside out, you absolutely must try this Beef and Vegetable Casserole. It’s a hearty, comforting blend of tender beef chunks, fresh garden vegetables, and fragrant herbs all simmered to perfection in a rich, luscious sauce. This dish not only fills your home with an irresistible aroma but also offers a perfect balance of flavors and textures that will have everyone at your table asking for seconds. The Beef and Vegetable Casserole is a timeless classic that’s perfect for cozy nights or feeding a crowd with minimal fuss.
Ingredients You’ll Need
Gathering simple, quality ingredients is key to achieving the depth of flavor and satisfying texture in this Beef and Vegetable Casserole. Each element serves a purpose—whether it’s the tender beef for richness, the herbs for aromatic warmth, or the vegetables for color and earthiness.
- 1 kg beef (oyster blade or similar): Choose a cut good for slow cooking to ensure tender, flavorful bites.
- 3 tbsp plain flour: For coating the beef to create a beautifully thickened sauce.
- 1 tsp sea salt: Enhances all the natural flavors without overpowering them.
- 1 tsp black pepper: Adds a subtle kick of heat and depth.
- 2 brown onions (peeled): Their sweetness deepens during cooking, lending richness to the base.
- 2 large carrots (peeled): Provide slight sweetness and vibrant color.
- 3 stalks celery (ends removed): Contribute a fresh, aromatic crunch.
- 8 sprigs thyme (stems removed): Adds a woodsy, herbaceous note that pairs beautifully with beef.
- 3 bay leaves: Infuse a subtle, slightly floral fragrance throughout the casserole.
- 250 g button mushrooms: Bring an earthy umami flavor and meaty texture.
- 4 tbsp olive oil: For browning the beef and sautéing the vegetables to develop deep flavors.
- 500 ml red wine: Adds acidity and richness, balancing the savory elements.
- 400 g tomato purée: Intensifies the sauce with sweet and tangy tomato essence.
- 750 ml beef stock: Creates a hearty and flavorful cooking liquid.
- 2 large potatoes (peeled): Absorb the delicious sauce and add comforting creaminess.
- 4 tbsp parsley (roughly chopped): Brightens the dish with fresh green notes at the end.
- Crusty bread (to serve): Ideal for soaking up every last bit of the luscious sauce.
How to Make Beef and Vegetable Casserole
Step 1: Prepare the Meat
Start by trimming any excess fat off your beef and cut it into generous 3cm chunks. Toss these pieces in a mix of plain flour, sea salt, and black pepper — this coating will not only give a lovely crust when you brown the meat but also help thicken the sauce later. Set aside once evenly coated.
Step 2: Prepare the Vegetables
Chop the onions into large wedges, dice the carrots and celery into sizable chunks to ensure they hold their shape, and cut the mushrooms into halves or quarters depending on their size. Don’t forget to roughly chop the peeled potatoes and keep them in cold water to prevent browning until it’s time to add them.
Step 3: Brown the Meat
Heat olive oil in a large, oven-proof pot on high and brown the beef chunks in batches, making sure each side gains a lovely golden color. If flour sticks to the pot bottom, a little red wine splash will help deglaze and unlock all those tasty bits. Once browned, transfer the beef to a bowl and set it aside.
Step 4: Preheat the Oven
Set your oven to 150ºC, and adjust the racks so the pot will fit comfortably cooking in the center, ensuring even heat distribution.
Step 5: Cook the Base Vegetables and Build Flavor
Lower the heat to medium-high, add more olive oil to the pot, then toss in the onions, carrots, celery, thyme, and bay leaves. Stir often as these soften and start releasing their sweet aromas—this step builds a complex flavor foundation. Next, stir in the tomato purée and mushrooms, cooking for another few minutes, then pour in the red wine. Let it bubble gently to reduce the alcohol and concentrate the taste.
Step 6: Combine Ingredients and Begin Slow Cooking
Return the beef along with any collected juices to the pot. Season generously with salt and pepper, then pour beef stock over everything until the liquid covers by an inch or so. Bring to a rolling boil on the stove before covering and transferring the pot to the preheated oven.
Step 7: Slow Cook the Casserole
Allow the casserole to cook gently in the oven for three hours, stirring about once each hour. This slow cooking tenderizes the beef deeply and lets all the flavors meld beautifully.
Step 8: Add Potatoes and Finish Cooking
After the long slow cook, take the pot out and add the potato chunks. Taste the sauce and adjust seasoning if necessary. Return the pot to the oven with the lid slightly ajar for another hour, ensuring the potatoes become tender and the sauce thickens. If needed, remove the lid completely for an additional 30 minutes to reduce the sauce further, stirring occasionally.
Step 9: Let It Stand and Serve
When everything is cooked to tender perfection, take the pot out and allow the casserole to rest for 10 minutes. Stir in about half of the chopped parsley, serve in warm bowls, and sprinkle the remaining parsley across the top. Don’t forget a big wedge of crusty bread to scoop up every bit of this soul-warming Beef and Vegetable Casserole.
How to Serve Beef and Vegetable Casserole
Garnishes
Fresh parsley isn’t just for color—it brings a vibrant fresh contrast to the richness of the casserole. You can also add a small drizzle of good-quality olive oil or a sprinkle of grated Parmesan if you want to introduce extra flavor layers.
Side Dishes
This casserole shines brightly on its own but pairs wonderfully with simple sides like buttery mashed potatoes, a crisp green salad with vinaigrette, or steamed green beans to brighten the plate and balance the richness.
Creative Ways to Present
For a rustic family-style meal, serve the casserole straight from the pot at the center of the table. For a more polished presentation, spoon the casserole over creamy polenta or into individual ramekins topped with a sprinkle of Parmesan and breadcrumbs, then briefly broil for a crispy crust.
Make Ahead and Storage
Storing Leftovers
This Beef and Vegetable Casserole actually tastes even better the next day as the flavors continue to meld. Store leftovers in airtight containers in the fridge for up to 3 days, making it an excellent option for meal prepping.
Freezing
If you want to keep it longer, freeze the casserole in portion-sized airtight containers for up to 3 months. Thaw overnight in the fridge before reheating to maintain the tender texture and rich flavors.
Reheating
Reheat gently on the stove over low heat or in a microwave, stirring occasionally to ensure it heats evenly. If the sauce has thickened too much, splash in a little beef stock or water to loosen it up.
FAQs
Can I use a different cut of beef for the casserole?
Absolutely! While oyster blade or similar cuts work best because they become tender during slow cooking, you can also use chuck or brisket. Avoid very lean cuts as they can dry out.
Is red wine necessary for the recipe?
Red wine adds a lovely depth and acidity, but if you prefer not to use alcohol, you can substitute with additional beef stock and a splash of balsamic vinegar or grape juice for a similar effect.
Can I make this recipe in a slow cooker?
Yes, you can brown the beef and sauté the vegetables on the stove, then transfer everything to a slow cooker and cook on low for 6-8 hours. Add potatoes in the last hour to avoid overcooking.
How do I know when the casserole is done?
The beef should be meltingly tender and the potatoes soft but holding their shape. The sauce should be thick and rich, coating the ingredients beautifully.
What bread goes best with Beef and Vegetable Casserole?
A crusty rustic bread, like a baguette or sourdough, is perfect to soak up the sauce. If you want something extra special, garlic bread or a cheesy herb focaccia would also be delightful.
Final Thoughts
This Beef and Vegetable Casserole is a true labor of love that rewards you with incredible comfort and flavor every time you serve it. Whether it’s a family dinner, a special gathering, or simply a treat for yourself, jump in with confidence and enjoy every mouthwatering bite. Trust me, once you make this, it will quickly become one of your all-time favorite dishes to cook and share.
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Beef and Vegetable Casserole Recipe
- Total Time: 5 hours
- Yield: 6 servings 1x
- Diet: Halal
Description
A rich and hearty beef and vegetable casserole slow-cooked to tender perfection, infused with aromatic herbs, red wine, and a thick, flavorful sauce. This comforting dish combines succulent beef chunks with a medley of vegetables like carrots, celery, mushrooms, onions, and potatoes, making it an ideal meal for cozy family dinners.
Ingredients
Beef and Coating
- 1 kg beef (oyster blade or similar), diced into 3cm chunks
- 3 tbsp plain flour
- 1 tsp sea salt
- 1 tsp black pepper
Vegetables and Herbs
- 2 brown onions, peeled and roughly chopped into large wedges
- 2 large carrots, peeled and diced into large chunks
- 3 stalks celery, ends removed and diced into large chunks
- 8 sprigs thyme, stems removed
- 3 bay leaves
- 250 g button mushrooms, halved or quartered
- 2 large potatoes, peeled and roughly chopped into large chunks (set aside in cold water)
Liquids and Oil
- 4 tbsp olive oil
- 500 ml red wine
- 400 g tomato purée
- 750 ml beef stock
Garnish and Serving
- 4 tbsp parsley, roughly chopped
- Crusty bread, to serve
Instructions
- Prepare the Meat: Roughly dice the beef into 3cm chunks, trimming off any excess fat. Place the beef in a bowl and cover with the plain flour, sea salt, and black pepper. Toss the meat well to coat evenly and set aside.
- Prepare the Vegetables: Roughly chop the onions into large wedges. Dice the carrots and celery into large, similarly-sized chunks. Halve or quarter the mushrooms so they match the other vegetable sizes. Peel and roughly chop the potatoes, then place them in a bowl of cold water to prevent browning.
- Brown the Meat: Heat a large oven-proof pot or casserole on high heat and add the olive oil. Brown the beef chunks in batches until lightly colored on all sides. If flour residue sticks to the pot, add a dash of red wine and stir to loosen. Once browned, transfer the meat to a bowl and set aside.
- Preheat the Oven: Set your oven temperature to 150ºC (300ºF) and adjust the oven racks so the casserole will cook in the center.
- Cook Vegetables and Combine Ingredients: Reduce the heat to medium-high and add a little more olive oil to the pot. Add the onions, carrots, celery, thyme sprigs, and bay leaves. Cook for about 5 minutes, stirring regularly until the onions soften. Stir in the tomato purée and mushrooms and cook for another 2-3 minutes. Pour in the red wine, bring to a simmer, and let it bubble for 2-3 minutes to cook off the alcohol. Return the browned beef and any juices to the pot, season with salt and pepper, and pour in the beef stock until the contents are covered by 3-4cm of liquid. Bring the pot to a boil.
- Oven Cooking Phase 1: Cover the pot with a lid and transfer it to the preheated oven. Cook the casserole for 3 hours, stirring about once every hour to prevent sticking and promote even cooking.
- Add Potatoes: After 3 hours, remove the pot from the oven. Drain the potatoes from the cold water and add them to the casserole. Taste the sauce and adjust seasoning as needed. Return the pot to the oven with the lid slightly ajar and cook for an additional 60 minutes until the potatoes are tender and the sauce has thickened.
- Thicken Sauce Further if Needed: If after 60 minutes the sauce is still too thin, remove the lid completely and cook for another 30 minutes, stirring occasionally to encourage thickening.
- Rest and Serve: Remove the casserole from the oven and let it stand for 10 minutes to thicken and develop flavors. Stir through about half of the chopped parsley. Serve the casserole in bowls garnished with the remaining parsley and accompany with crusty bread for a satisfying meal.
Notes
- Using oyster blade beef ensures the meat becomes tender and flavorful after slow cooking.
- Coating the beef in flour before browning helps to thicken the casserole sauce naturally.
- Keep the potato chunks in cold water before adding to prevent discoloration.
- Stir the casserole occasionally during cooking to prevent the meat from sticking to the bottom.
- If you prefer a thicker sauce, extend the final uncovered cooking time as necessary.
- This recipe pairs wonderfully with crusty rustic bread to soak up the delicious sauce.
- Leftovers can be refrigerated for up to 3 days and tend to taste even better the next day.
- Prep Time: 30 minutes
- Cook Time: 4 hours 30 minutes
- Category: Main Course
- Method: Slow Cooking, Oven Baking
- Cuisine: British
Nutrition
- Serving Size: 1 bowl (approx. 350g)
- Calories: 480 kcal
- Sugar: 8 g
- Sodium: 550 mg
- Fat: 20 g
- Saturated Fat: 5 g
- Unsaturated Fat: 13 g
- Trans Fat: 0.2 g
- Carbohydrates: 35 g
- Fiber: 6 g
- Protein: 38 g
- Cholesterol: 90 mg
Keywords: beef casserole, slow cooked beef, vegetable casserole, hearty dinner, red wine casserole, oven casserole
