Save A comforting, flavor-packed casserole featuring tender beef, root vegetables, and a rich, savory sauce—perfect for a cozy family dinner.
I often prepare this casserole for family gatherings because it brings everyone together around a warm, satisfying meal.
Ingredients
- Beef: 2 lbs (900 g) stewing beef, cut into 1-inch cubes, 2 tbsp all-purpose flour, 2 tbsp olive oil
- Vegetables: 2 large carrots peeled and sliced, 2 celery stalks sliced, 1 large onion diced, 2 parsnips peeled and chopped, 2 medium potatoes peeled and cubed, 3 cloves garlic minced
- Liquids & Seasonings: 2 cups (480 ml) beef stock, 1 cup (240 ml) red wine (optional replace with more stock if desired), 2 tbsp tomato paste, 1 tbsp Worcestershire sauce, 2 tsp dried thyme, 1 tsp dried rosemary, 2 bay leaves, Salt and freshly ground black pepper to taste
- Garnish (optional): 2 tbsp chopped fresh parsley
Instructions
- Step 1:
- Preheat the oven to 325°F (165°C).
- Step 2:
- Pat the beef cubes dry with paper towels. Toss with the flour, shaking off any excess.
- Step 3:
- Heat olive oil in a large Dutch oven or ovenproof casserole over medium-high heat. Brown the beef in batches transferring to a plate as each batch is done.
- Step 4:
- Add the onions, carrots, celery, and parsnips to the pot. Sauté for 5 minutes until vegetables begin to soften.
- Step 5:
- Add the garlic and cook for 1 more minute.
- Step 6:
- Stir in the tomato paste, cooking for 1 minute, then pour in the red wine scraping up any browned bits from the bottom. Simmer for 2 minutes.
- Step 7:
- Return the browned beef to the pot along with potatoes, beef stock, Worcestershire sauce, thyme, rosemary, bay leaves, salt, and pepper. Stir to combine.
- Step 8:
- Bring to a simmer, cover with a lid, and transfer to the oven. Bake for 2 hours or until the beef is tender and the vegetables are cooked through.
- Step 9:
- Remove bay leaves. Adjust seasoning to taste.
- Step 10:
- Garnish with chopped parsley before serving if desired.
Save This casserole has been a family favorite during holiday dinners, creating many warm memories shared at the table.
Required Tools
Large Dutch oven or ovenproof casserole dish, Wooden spoon, Chefs knife, Cutting board, Measuring cups and spoons
Allergen Information
Contains Wheat (flour) and possible sulfites (wine, Worcestershire sauce). Double-check Worcestershire sauce for anchovies (fish allergy) and gluten if needed.
Nutritional Information
Per serving: Calories 430, Total Fat 18 g, Carbohydrates 28 g, Protein 37 g
Save This casserole is a true crowd-pleaser and ideal for making ahead, ensuring a delicious meal with minimal last-minute effort.
Recipe FAQs
- → What cut of beef works best for this dish?
Stewing beef cut into 1-inch cubes is ideal as it becomes tender during the long, slow cooking process without drying out.
- → Can I adjust the vegetables used?
Yes, root vegetables such as carrots, parsnips, celery, and potatoes are recommended, but you can substitute with sweet potatoes or other sturdy vegetables as desired.
- → Is red wine necessary for the sauce?
Red wine adds depth and richness, but it can be replaced with additional beef stock if preferred or to keep the dish alcohol-free.
- → How can I thicken the sauce if needed?
The flour coating the beef helps thicken the sauce during cooking. For extra thickness, simmer uncovered for the last 10-15 minutes or add a slurry of flour or cornstarch before finishing.
- → What is the best way to serve this hearty casserole?
Serve it alongside crusty bread or buttered noodles to soak up the savory sauce, enhancing the comforting experience.
- → Can this dish be prepared in advance?
Yes, flavors deepen if made a day ahead and gently reheated before serving.