beef casserole
A hearty and comforting beef casserole made with tender beef chunks, fresh vegetables, and a rich savory sauce. Perfect for family dinners or meal prep.
Equipment
- Dutch Oven
- Slow Cooker
Ingredients
Beef
- 2 pounds beef chuck cut into cubes
Vegetables
- 3 medium carrots peeled and sliced
- 2 stalks celery chopped
- 1 large onion diced
- 3 cloves garlic finely minced
Sauce
- 2 cups beef broth low sodium recommended
- 2 tablespoons tomato paste
- 2 tablespoons all-purpose flour
- 1 teaspoon dried thyme
- to taste salt
- to taste black pepper
- 2 tablespoons olive oil or vegetable oil
HOMECOOKIN Slow Cooker, Extra Large 10 Quart Digital Programmable Slow Cookers with Timer
Ninja Air Fryer with Air Crisp | 5 QT Capacity fits up to 4lbs of Fries | 4-in-1 Pro
Instant Pot 6QT VORTEX Plus Air Fryer, 6-in-1
Cuisinart Stand Mixer, 12 Speed, 5.5 Quart Stainless Steel Bowl, Chef’s Whisk, Mixing Paddle, Dough Hook, Splash Guard w/ Pour Spout, White Linen, SM-50NAS, Manual
Instructions
- Heat oil in a heavy-bottomed pan or Dutch oven over medium-high heat. Brown beef cubes in batches until golden on all sides, about 5 minutes per batch. Set beef aside.
- In the same pot, sauté onions, garlic, carrots, and celery until softened, about 5 to 7 minutes.
- Stir in tomato paste and sprinkle flour evenly over vegetables. Cook 2 minutes, stirring constantly.
- Slowly add beef broth while scraping browned bits from the bottom. Return beef to pot. Add thyme, salt, and pepper.
- Bring to a gentle simmer. Cover and transfer to a preheated oven at 325°F (160°C). Cook for 2.5 to 3 hours, until beef is tender.
- Alternatively, place all ingredients in a slow cooker and cook on low for 6 to 8 hours.
- Let casserole rest uncovered for 10 minutes before serving to thicken the sauce and settle flavors.
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Notes
Feel free to customize this casserole by adding mushrooms, root vegetables, or herbs like rosemary or bay leaves for a new twist.