Dairy-Free Hearty Beef Casserole
Savor the comforting flavors of a Dairy-Free Hearty Beef Casserole, a rich, satisfying dish perfect for cozy dinners and family gatherings. This recipe shines with tender beef stew meat, vibrant vegetables like carrots, celery, and baby potatoes, and a fragrant medley of herbs including thyme and rosemary, all simmered to perfection. The casserole features a thickened, tomato-infused broth that's dairy-free, making it an inclusive option for those with dietary restrictions. Completed with a pop of sweetness from frozen peas and naturally gluten-free cornstarch, this one-pot wonder is baked in the oven for deep, robust flavors. With a prep time of only 20 minutes, this comforting classic promises minimum effort and maximum reward, serving up to six people with ease. Perfect for meal prep or hearty weeknight dinners, this oven-baked masterpiece is destined to be a favorite!
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Recipe Information
Ingredients
- 3 tablespoons olive oil
- 2 pounds beef stew meat
- 1 teaspoon salt
- 0.5 teaspoon ground black pepper
- 1 medium yellow onion
- 3 large garlic cloves
- 3 large carrots
- 2 large celery stalks
- 1 pound baby potatoes
- 3 tablespoons tomato paste
- 3 cups beef broth
- 2 leaves bay leaves
- 1 teaspoon dried thyme
- 0.5 teaspoon dried rosemary
- 1 cup frozen peas
- 2 tablespoons cornstarch
- 2 tablespoons water
Instructions
Preheat your oven to 350°F (175°C).
In a large oven-safe pot or Dutch oven, heat 2 tablespoons of olive oil over medium-high heat.
Season the beef stew meat with salt and pepper.
Brown the beef in batches, ensuring not to overcrowd the pot, for about 5 minutes per batch, until all sides are browned. Remove and set aside.
Add the remaining 1 tablespoon of olive oil to the pot.
Add the chopped onion and sauté for 3-4 minutes until translucent.
Stir in the minced garlic and sauté for another 1 minute until fragrant.
Add the chopped carrots, celery, and halved baby potatoes to the pot. Stir for 2-3 minutes.
Return the browned beef to the pot along with any accumulated juices.
Stir in the tomato paste, coating the ingredients well.
Pour in the beef broth and mix to combine.
Add the bay leaves, dried thyme, and dried rosemary.
Bring the mixture to a gentle boil, then cover the pot, and transfer it to the preheated oven.
Bake the casserole for 1 hour and 30 minutes, or until the beef is tender.
Remove the pot from the oven and uncover.
Mix the cornstarch with 2 tablespoons of water in a small bowl to create a slurry.
Stir the slurry into the casserole to thicken the sauce.
Add the frozen peas and stir until evenly distributed. Place the pot back into the oven and bake uncovered for another 10 minutes.
Remove from the oven, discard bay leaves, and let it rest for a few minutes before serving.
Serve the casserole hot, garnished with fresh herbs if desired.
Nutrition Facts
Calories |
3450 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 181.6 g | 233% | |
| Saturated Fat | 62.2 g | 311% | |
| Polyunsaturated Fat | 4.3 g | ||
| Cholesterol | 816 mg | 272% | |
| Sodium | 5994 mg | 261% | |
| Total Carbohydrate | 169.7 g | 62% | |
| Dietary Fiber | 27.6 g | 99% | |
| Total Sugars | 34.9 g | ||
| Protein | 269.5 g | 539% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 532 mg | 41% | |
| Iron | 34.6 mg | 192% | |
| Potassium | 7288 mg | 155% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
