Get ready to fall in love with the comfort food of your dreams: the *Beef and Vegetable Casserole*. Perfect for any night in, this dish combines succulent beef with vibrant veggies for a wholesome meal that will delight both your taste buds and your soul.
Why You’ll Love This Recipe
- Comfort in a Dish: This casserole brings together the comforting flavors of beef and veggies, making it an ideal meal for cozy nights.
- Perfect for Gatherings: With a serving size for eight, it’s perfect for family dinners or gatherings with friends.
- Flavor Explosion: With each bite, enjoy the rich combination of tender beef and aromatic vegetables enhanced by thyme and red wine.
- Easy to Customize: Whether you’re adding herbs or swapping vegetables, this recipe adapts to your personal taste and preferences.
Ingredients You’ll Need
With just a few simple ingredients, this Beef and Vegetable Casserole transforms into a masterpiece. The selection of ingredients not only provides nourishment but each adds its own layer of flavor and texture to create a hearty dish.
- Beef, oyster blade: Opt for this cut to achieve the melt-in-your-mouth tenderness that’s perfect for slow-cooked casseroles.
- Red wine: Choose a wine you enjoy drinking, as its flavors profoundly deepen the casserole’s taste.
- Thyme sprigs: Fresh thyme bestows an earthy aroma that elevates the dish’s overall complexity.
Variations
Amazing versatility is one of the many reasons to love this Beef and Vegetable Casserole. Feel free to adapt it by incorporating alternative ingredients to suit your dietary needs or flavor preferences, making it a perfect fit for your dinner table.
- Vegetarian Option: Replace beef with hearty veggies like eggplant and zucchini, and switch to vegetable stock for depth.
- Spicy Twist: Add a dash of chili flakes or a finely chopped chili for a bit of heat.
How to Make Beef and Vegetable Casserole
Step 1: Prepare the Beef
Cut the beef into 3cm chunks, ensuring you trim away any excess fat. Toss it in a bowl with flour, salt, and pepper, coating it fully to prepare for browning.
Step 2: Brown the Beef
In a large oven-proof pot on high heat, add olive oil and brown the beef on all sides. If flour sticks to the pot, deglaze it with a splash of red wine. Once browned, remove and set the beef aside.
Pro Tips for Making Beef and Vegetable Casserole
- Perfect Temperature: Cook the casserole at gentle heat to allow all flavors to meld beautifully without hastening the process.
- Quick Prep: Chop all your vegetables ahead of time to streamline the cooking process and ensure even cooking.
- Ingredient Selection: Use fresh herbs like thyme for a more aromatic infusion than dried herbs.
How to Serve Beef and Vegetable Casserole
Garnishes
Enhance the visual appeal and flavor of your casserole by garnishing with freshly chopped parsley, adding a pop of color and freshness.
Side Dishes
Pair your casserole with a warm loaf of crusty bread to soak up the flavorful broth, or a light mixed green salad for a refreshing contrast.
Creative Ways to Present
Serve the casserole in individual ramekins for personalized portions, or use a rustic wooden board to place the pot, adding to its homely charm at the dining table.
Make Ahead and Storage
Storing Leftovers
Store leftovers in an airtight container in the refrigerator, where they will remain delectable for up to three days.
Freezing
For extended preservation, freeze the casserole portions in sealed containers for up to three months. Allow them to thaw in the refrigerator before reheating.
Reheating
Gently reheat the casserole on the stove over medium heat, or microwave on a low setting to retain the moisture and delicious flavors locked in during the initial cooking.
FAQs
-
Can I use a different type of meat?
Absolutely! You can substitute the beef with lamb or pork for a different taste profile. Just be sure to adjust cooking times based on the meat’s tenderness.
-
What type of red wine is best?
Opt for a dry red wine like Cabernet Sauvignon or Merlot. The wine’s robustness will enhance and complement the dish’s flavors.
-
How can I thicken the sauce more?
If the sauce needs thickening, simmer it uncovered longer or add a slurry of cornstarch and water to achieve your desired consistency.
-
Is it okay to skip the red wine?
Yes, if you prefer a non-alcoholic version, simply substitute the red wine with additional beef stock or grape juice for a touch of sweetness.
Final Thoughts
I invite you to open up your kitchen to the delight and wonder of this Beef and Vegetable Casserole. It’s a recipe built for savoring and sharing, with each mouthful offering warmth and comfort. Bring your family together and let this dish be a cherished part of your mealtime traditions.
Print
Beef and Vegetable Casserole Recipe
- Prep Time: 30 minutes
- Cook Time: 4 hours
- Total Time: 4 hours 30 minutes
- Yield: 8 servings
- Category: Main Course
- Method: Baking
- Cuisine: Western
Description
This hearty Beef and Vegetable Casserole is a comforting and flavorful one-pot dish featuring tender beef chunks simmered with fresh vegetables, herbs, and red wine, resulting in a rich and savory meal perfect for family dinners or gatherings.
Ingredients
Meat and Vegetables
- 1000 g beef, oyster blade or similar
- 2 large onions, peeled
- 2 large carrots, peeled
- 3 stalks celery, ends removed
- 250 g button mushrooms
- 2 large potatoes, peeled
Dry and Seasonings
- 3 tbsp plain flour
- 1 tsp sea salt
- 1 tsp black pepper
Herbs and Liquids
- 8 sprigs thyme, stems removed
- 3 bay leaves
- 4 tbsp parsley, roughly chopped
Oils and Sauces
- 4 tbsp olive oil
- 500 ml red wine
- 400 g tomato purée
- 750 ml beef stock
Additional
- Crusty bread, to serve
Instructions
- Prepare the beef: Roughly dice the beef into 3cm chunks, trimming off any excess fat. Place into a bowl and coat with flour, salt, and pepper, tossing to coat evenly. Set aside.
- Prepare the vegetables: Chop onions into large wedges, dice carrots and celery into large chunks, halve or quarter mushrooms, and chop potatoes into large chunks. Keep the potatoes in cold water to prevent browning.
- Brown the beef: Heat a large oven-proof pot over high heat, add olive oil, and brown the beef until lightly colored on all sides. If flour sticks to the pot, add a splash of red wine to loosen. Transfer browned beef to a bowl and set aside.
- Sauté the vegetables: Reduce heat to medium-high, add more olive oil, then cook onions, carrots, celery, thyme, and bay leaves for 5 minutes until softened. Stir in tomato purée and mushrooms, cook for 2-3 minutes. Pour in red wine, simmer 2-3 minutes to reduce alcohol.
- Combine ingredients: Return beef and juices to the pot. Season with salt and pepper. Add beef stock until the ingredients are covered by about 3-4cm of liquid. Bring to a boil.
- Cook in oven: Cover with a lid and transfer to a preheated oven at 150°C (300°F). Cook for 3 hours, stirring once every hour.
- Add potatoes and finish cooking: Remove from oven, add potatoes, and taste the sauce. Season as needed. Return to oven with lid slightly ajar and cook for another 60 minutes. If sauce needs thickening, cook uncovered for an additional 30 minutes, stirring occasionally.
- Rest and serve: Remove from oven, let stand for 10 minutes. Stir in half the parsley. Serve hot in bowls, garnished with remaining parsley, with crusty bread on the side.
Notes
- Make sure not to overcook the potatoes to prevent them from turning mushy.
- You can prepare this casserole a day in advance, allowing flavors to develop further.
- If you prefer a thicker sauce, cook uncovered for the final 30 minutes.
- Using fresh thyme and bay leaves enhances the aroma, but dried herbs can be substituted if fresh are unavailable.
Nutrition
- Serving Size: 1 bowl (about 350g)
- Calories: 520
- Sugar: 6g
- Sodium: 750mg
- Fat: 26g
- Saturated Fat: 8g
- Unsaturated Fat: 15g
- Trans Fat: 0.2g
- Carbohydrates: 45g
- Fiber: 5g
- Protein: 35g
- Cholesterol: 110mg
