Farmhouse Beef Casserole
Warm, hearty, and bursting with rustic charm, this Farmhouse Beef Casserole is the ultimate comfort food for family meals. Tender chunks of stewing beef simmer slowly with a medley of root vegetables, creamy potatoes, and aromatic herbs like thyme and rosemary. Enriched with a robust tomato base and finished with a pop of sweetness from frozen peas, this one-pot wonder offers a soul-satisfying depth of flavor. Perfectly suited for chilly evenings, this casserole bakes to perfection in the oven, allowing the flavors to meld beautifully over time. Serve a piping hot bowl of this cozy dish garnished with fresh parsley for a homestyle dinner that feels like a warm embrace. Ideal for meal prep, this recipe makes enough to feed six and tastes even better the next day!
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 500 grams stewing beef
- 1 large yellow onion, diced
- 3 cloves garlic cloves, minced
- 2 medium carrots, sliced
- 2 stalks celery stalks, diced
- 3 medium potatoes, peeled and cubed
- 400 grams canned diced tomatoes
- 500 milliliters beef stock
- 2 tablespoons tomato paste
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1.5 teaspoons salt
- 0.5 teaspoons black pepper
- 150 grams frozen peas
- 2 tablespoons fresh parsley, chopped (for garnish)
Instructions
Preheat your oven to 160°C (320°F).
Heat 1 tablespoon of olive oil in a large ovenproof casserole dish over medium-high heat.
Season the stewing beef with salt and pepper, then sear it in the hot oil until browned on all sides. Work in batches if needed to avoid crowding the pan. Remove the beef and set aside.
Lower the heat to medium and add the remaining tablespoon of olive oil. Sauté the diced onion until softened, about 3-4 minutes.
Add the minced garlic, sliced carrots, and diced celery to the onion. Cook for another 5 minutes, stirring occasionally.
Stir in the tomato paste and cook for 2 minutes to enhance its flavor.
Return the seared beef to the casserole dish, along with the cubed potatoes, canned diced tomatoes, and beef stock.
Season with dried thyme, rosemary, salt, and black pepper. Stir to combine.
Bring the mixture to a gentle simmer, then cover the dish with a lid and transfer it to the preheated oven.
Bake for 1.5 to 2 hours, or until the beef is tender and the flavors are well combined. Stir halfway through cooking and add a bit of water or stock if needed to keep the mixture moist.
Stir in the frozen peas during the last 10 minutes of cooking.
Taste and adjust seasoning if needed. Remove the casserole from the oven and let it rest for 5 minutes.
Garnish with freshly chopped parsley before serving.
Nutrition Facts
Calories |
2350 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 117.1 g | 150% | |
| Saturated Fat | 37.5 g | 188% | |
| Polyunsaturated Fat | 3.5 g | ||
| Cholesterol | 408 mg | 136% | |
| Sodium | 5835 mg | 254% | |
| Total Carbohydrate | 156.0 g | 57% | |
| Dietary Fiber | 32.9 g | 118% | |
| Total Sugars | 44.2 g | ||
| Protein | 161.0 g | 322% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 503 mg | 39% | |
| Iron | 23.6 mg | 131% | |
| Potassium | 6291 mg | 134% | |
*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.
