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Beef Casserole
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Beef Casserole - A Cozy, Hearty Family Favorite

Prep Time20 minutes
Cook Time1 hour
Total Time1 hour 20 minutes
Servings: 6 servings

Ingredients

  • 2 pounds beef chuck, cut into 1.5-inch cubes
  • 2 tablespoons olive oil (or neutral oil)
  • 1 large yellow onion, diced
  • 3 cloves garlic, minced
  • 3 medium carrots, peeled and cut into 1-inch pieces
  • 3 medium potatoes, peeled and cut into 1.5-inch chunks (Yukon Gold or russet)
  • 2 ribs celery, sliced
  • 8 ounces mushrooms, halved or sliced (optional but recommended)
  • 2 tablespoons tomato paste
  • 2 tablespoons all-purpose flour
  • 2 cups beef broth (low sodium preferred)
  • 1/2 cup dry red wine (optional; sub more broth if skipping)
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon dried thyme (or 1 tablespoon fresh)
  • 1 teaspoon dried rosemary (or 1 tablespoon fresh, chopped)
  • 1 bay leaf
  • 1 teaspoon kosher salt, plus more to taste
  • 1/2 teaspoon black pepper
  • 1 cup frozen peas (added at the end)
  • Fresh parsley, chopped, for garnish

Instructions

  • Preheat and prep: Heat your oven to 325°F (163°C). Pat the beef cubes dry with paper towels and season with salt and pepper. Dry meat browns better.
  • Brown the beef: Heat 1 tablespoon oil in a large oven-safe pot or Dutch oven over medium-high heat. Working in batches, brown the beef on all sides, 6–8 minutes per batch. Don’t crowd the pan. Transfer browned beef to a plate.
  • Sauté aromatics: Add the remaining oil, then the onion and celery. Cook 4–5 minutes until softened and lightly golden. Stir in garlic for 30 seconds, just until fragrant.
  • Add tomato paste and flour: Stir in tomato paste and cook 1 minute to caramelize slightly. Sprinkle flour over the mixture and cook another 1 minute, stirring to coat. This helps thicken the sauce.
  • Deglaze: Pour in the wine (if using), scraping up browned bits from the bottom. Let it reduce by half, 1–2 minutes. Add the beef broth and Worcestershire; stir to combine.
  • Season and build: Return the beef and any juices to the pot. Add carrots, potatoes, mushrooms, thyme, rosemary, bay leaf, and a pinch more salt and pepper. Stir gently to coat everything in the sauce.
  • Bake low and slow: Cover the pot with a lid and transfer to the oven. Bake for 1 hour 45 minutes to 2 hours, stirring once halfway, until the beef is very tender and the vegetables are cooked through.
  • Finish with peas: Remove from the oven. Discard the bay leaf. Stir in the frozen peas and let the residual heat warm them for 5 minutes. Taste and adjust salt and pepper as needed.
  • Serve: Sprinkle with chopped parsley. Serve hot with crusty bread, buttered noodles, or a simple green salad.