Soy-Free Hearty Beef Casserole
Warm up your home and your taste buds with this Soy-Free Hearty Beef Casserole, a comforting and wholesome dish perfect for family dinners or meal prep. Made with tender, slow-cooked beef chuck roast and a medley of hearty vegetables like potatoes, carrots, and peas, this casserole is brimming with rich, savory flavors. The dish is seasoned with aromatic herbs, a touch of tomato paste, and simmered in a savory beef broth, delivering a deliciously robust and soy-free meal. With minimal prep and oven-cooked simplicity, it’s an excellent choice for those who crave a nourishing, homemade classic that's free of common allergens. Perfectly hearty and satisfying, this casserole serves six and pairs beautifully with crusty bread or a fresh green salad.
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Recipe Information
Ingredients
- 2 pounds beef chuck roast
- 2 tablespoons olive oil
- 1 large onion, diced
- 3 medium carrots, sliced
- 2 stalks celery stalks, sliced
- 3 cloves garlic cloves, minced
- 4 medium potatoes, cubed
- 2 cups beef broth
- 3 tablespoons tomato paste
- 2 bay leaves
- 1 teaspoon thyme, dried
- 1 teaspoon rosemary, dried
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 cup peas (frozen or fresh)
Instructions
Preheat your oven to 325°F (165°C).
Cut the beef chuck roast into 1.5-inch cubes and season it with salt and black pepper.
In a large, ovenproof skillet or Dutch oven, heat the olive oil over medium-high heat.
Add the beef in batches and sear until browned on all sides. Remove the beef and set aside.
In the same skillet, add the diced onion, carrots, and celery. Sauté until the onions are translucent, about 5 minutes.
Add the minced garlic and sauté for an additional minute.
Stir in the tomato paste, ensuring it coats the vegetables evenly.
Return the browned beef to the skillet, along with any juices that have collected.
Add the cubed potatoes, beef broth, bay leaves, thyme, and rosemary. Stir to combine.
Bring the mixture to a simmer, then cover the skillet with a lid or aluminum foil.
Transfer the covered skillet to the preheated oven and bake for 2.5 to 3 hours, or until the beef is tender and the vegetables are cooked through.
About 10 minutes before finishing, add the peas to the casserole and stir well.
Once done, remove the bay leaves, taste, and adjust seasoning if necessary.
Let the casserole sit for a few minutes before serving to allow the flavors to meld.
Nutrition Facts
Calories |
3512 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 212.8 g | 273% | |
| Saturated Fat | 77.8 g | 389% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 680 mg | 227% | |
| Sodium | 4983 mg | 217% | |
| Total Carbohydrate | 218.7 g | 80% | |
| Dietary Fiber | 35.1 g | 125% | |
| Total Sugars | 36.7 g | ||
| Protein | 195.3 g | 391% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 453 mg | 35% | |
| Iron | 35.2 mg | 196% | |
| Potassium | 8183 mg | 174% | |
*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.
