Beef and Vegetable Casserole Recipe for Easy Family Dinners

Nothing beats the comforting warmth of a classic beef and vegetable casserole on a chilly evening. This hearty dish combines tender beef chunks with a colorful medley of vegetables, slow-cooked to perfection in a rich, savory sauce.

Whether you’re cooking for family or friends, this casserole is sure to fill your home with inviting aromas and satisfying flavors. It’s an ideal one-pot meal that’s both nutritious and delicious, offering the perfect balance of protein, fiber, and vitamins.

Plus, it’s incredibly versatile—you can easily swap in your favorite vegetables or adjust the seasoning to suit your taste. If you love meals that are both wholesome and fuss-free, this beef and vegetable casserole recipe is just what you need to add to your regular dinner rotation.

Ready to impress at your next dinner? Let’s dive into this recipe that promises comfort, flavor, and simplicity all in one dish.

Why You’ll Love This Recipe

This beef and vegetable casserole is a crowd-pleaser for many reasons. First, it’s a complete meal packed with protein-rich beef and nutrient-dense vegetables like carrots, potatoes, and green beans.

The slow-cooking process ensures the meat is incredibly tender and infused with deep, rich flavors. It’s perfect for busy weeknights, as you can prepare it ahead and simply let it cook while you unwind.

Additionally, this recipe is flexible—you can tailor it to your preferences by adding your favorite veggies or spices. The sauce, made with beef stock, tomatoes, and herbs, creates a luscious coating that brings every ingredient together beautifully.

Lastly, it’s a great way to use seasonal vegetables, making this dish both economical and sustainable.

Ingredients

• 1.5 lbs (700g) beef chuck, cut into 1-inch cubes
• 2 tablespoons olive oil
• 1 large onion, finely chopped
• 3 cloves garlic, minced
• 3 large carrots, peeled and sliced
• 3 medium potatoes, peeled and diced
• 1 cup green beans, trimmed and cut into 2-inch pieces
• 1 cup mushrooms, sliced
• 1 can (14 oz) diced tomatoes
• 2 cups beef stock
• 2 tablespoons tomato paste
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• 1 bay leaf
• Salt and freshly ground black pepper, to taste
• 2 tablespoons all-purpose flour
• Fresh parsley, chopped (for garnish)

Equipment

• Large heavy-bottomed pot or Dutch oven
• Wooden spoon or spatula
• Sharp knife and cutting board
• Measuring cups and spoons
• Mixing bowl
• Oven mitts
• Serving dish or bowls

Instructions

1. Preheat your oven to 325°F (160°C). This low and slow method will help tenderize the beef perfectly.
2. Heat olive oil in your Dutch oven over medium-high heat. Add the beef chunks in batches, making sure not to overcrowd the pot. Brown the beef on all sides until a nice crust forms, about 5 minutes per batch. Remove and set aside.
3. In the same pot, add the chopped onions and sauté until translucent, about 4 minutes. Add the minced garlic and cook for another 1 minute, stirring frequently to prevent burning.
4. Sprinkle the flour over the onions and garlic, stirring constantly to create a roux. Cook for 2 minutes to remove the raw flour taste.
5. Slowly pour in the beef stock while stirring continuously. This will thicken the sauce.
6. Add the diced tomatoes, tomato paste, dried thyme, rosemary, and bay leaf. Stir well to combine.
7. Return the browned beef to the pot. Add carrots, potatoes, mushrooms, and green beans. Season generously with salt and pepper.
8. Bring the mixture to a gentle simmer, cover with a lid, and transfer the pot to the preheated oven. Let it cook for 2 to 2.5 hours, or until the beef is tender and the vegetables are cooked through.
9. Remove the bay leaf, taste, and adjust seasoning if needed.
10. Garnish with freshly chopped parsley before serving. Serve hot for a filling and nutritious meal.

Tips & Variations

For a richer flavor, sear the beef with a bit of butter along with the olive oil.

Feel free to add other vegetables like parsnips, peas, or bell peppers based on what’s in season or your personal preference.

If you prefer a thicker sauce, mix 1 tablespoon of cornstarch with cold water and stir it into the casserole during the last 15 minutes of cooking.

For a slow cooker version, follow steps 2-6 on the stovetop, then transfer everything to a slow cooker and cook on low for 6-8 hours.

Nutrition Facts

Serving Suggestions

This beef and vegetable casserole pairs beautifully with a variety of sides. For a rustic touch, serve with warm crusty bread or garlic mashed potatoes to soak up the delicious sauce.

A simple green salad with a tangy vinaigrette helps balance the richness of the dish. If you prefer lighter options, steamed rice or buttered noodles are excellent complements as well.

For an extra burst of flavor, sprinkle some grated Parmesan cheese over the top just before serving or add a dollop of sour cream for creaminess. Don’t forget a glass of your favorite red wine to elevate your dining experience even more.

Conclusion

This beef and vegetable casserole recipe is a timeless classic that combines wholesome ingredients with simple cooking techniques to create a truly satisfying meal. Its rich flavors and tender textures make it a comforting choice any day of the week.

Whether you’re cooking for a cozy family dinner or preparing meals ahead for busy days, this casserole fits perfectly into your culinary arsenal.

By using fresh vegetables and quality beef, you’re not only treating yourself to a delicious dinner but also nourishing your body with essential nutrients. Plus, with so many ways to customize it, you can always make this dish your own.

For more hearty and wholesome recipes, explore our A to Z Vegetarian Recipes for Every Meal and Occasion or try our Cheap Vegetarian Recipes For Families Everyone Will Love for budget-friendly ideas.

Enjoy this cozy casserole and happy cooking!

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