Epicurean Beef Casserole
Elevate your dinner table with this hearty and luxurious Epicurean Beef Casserole, a comfort food masterpiece brimming with rustic flavor and elegant appeal. Tender chunks of seared beef chuck simmer alongside aromatic onions, carrots, and celery in a rich sauce of beef stock, dry red wine, and tomatoes, expertly thickened with a touch of flour. Infused with fresh thyme and bay leaves for an herby undertone, this casserole is baked to perfection with melt-in-your-mouth potatoes and a pop of sweetness from peas added at the finish. The dish is crowned with a sprinkle of fresh parsley for a vibrant touch, making it as visually stunning as it is delicious. Perfect for cozy family meals or impressive dinner parties, this satisfying casserole is your go-to for a warming, oven-baked classic.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 2 pounds beef chuck, cut into 1-inch cubes
- 1 large yellow onion, finely chopped
- 2 large carrots, peeled and sliced
- 2 stalks celery stalks, sliced
- 3 cloves garlic cloves, minced
- 3 tablespoons all-purpose flour
- 2 cups beef stock
- 1 cup dry red wine
- 14.5 ounces canned diced tomatoes
- 4 sprigs fresh thyme sprigs
- 2 leaves bay leaves
- 4 medium potatoes, peeled and diced
- 1 cup frozen peas, thawed
- 1.5 teaspoons salt
- 1 teaspoon black pepper
- 2 tablespoons parsley, chopped (for garnish)
Instructions
Preheat your oven to 325°F (165°C).
In a large Dutch oven or oven-safe casserole dish, heat the olive oil over medium-high heat.
Season the beef cubes with salt and black pepper. Working in batches, sear the beef in the hot oil until browned on all sides. Remove the beef and set aside.
Reduce the heat to medium and add the chopped onion, carrots, and celery to the pot. Cook for 5–7 minutes, stirring occasionally, until the vegetables have softened.
Stir in the minced garlic and cook for 1 minute, until fragrant.
Sprinkle the flour over the vegetables and stir to coat. Cook for 2 minutes to remove the raw flour taste.
Slowly pour in the beef stock and red wine, stirring constantly to prevent lumps. Bring the mixture to a simmer.
Add the diced tomatoes (with their juices), thyme sprigs, bay leaves, and the seared beef back into the pot. Stir to combine.
Cover the pot with a lid and transfer it to the preheated oven. Bake for 1 hour, stirring halfway through.
After 1 hour, stir in the diced potatoes. Cover and return to the oven for an additional 45 minutes, or until the beef and potatoes are tender.
Remove the pot from the oven and discard the thyme sprigs and bay leaves. Stir in the thawed peas and adjust the seasoning with additional salt and pepper, if needed.
Sprinkle chopped parsley over the casserole before serving.
Nutrition Facts
Calories |
3776 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 224.2 g | 287% | |
| Saturated Fat | 80.3 g | 401% | |
| Polyunsaturated Fat | 3.6 g | ||
| Cholesterol | 689 mg | 230% | |
| Sodium | 6108 mg | 266% | |
| Total Carbohydrate | 213.2 g | 78% | |
| Dietary Fiber | 34.6 g | 124% | |
| Total Sugars | 41.7 g | ||
| Protein | 198.5 g | 397% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 515 mg | 40% | |
| Iron | 36.4 mg | 202% | |
| Potassium | 8054 mg | 171% | |
*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.
