Easy Beef Casserole

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Recipe Overview

  • Prep time: 15 minutes

  • Cook time: 2 hours (Slow-baked for tenderness)

  • Servings: 6 people

Ingredients

Ingredient Amount Notes
Beef Chuck Roast 2 lbs (900g) Cut into 1-inch cubes
Potatoes 3 large Yukon Gold or Russet, cubed
Carrots 3 medium Sliced into thick rounds
Yellow Onion 1 large Chopped
Beef Broth 2 cups Low sodium preferred
Worcestershire Sauce 2 tbsp For depth and umami
Garlic 3 cloves Minced
Tomato Paste 2 tbsp Thickener and color
Dried Thyme & Rosemary 1 tsp each Fresh herbs also work great
Cornstarch Slurry 2 tbsp + water To thicken at the end

Instructions

  1. Sear the Beef: Preheat your oven to 165°C (325°F). Pat the beef dry, season with salt and pepper, and sear in a large oven-safe pot (like a Dutch oven) until browned. Remove beef and set aside.

  2. Sauté Aromatics: In the same pot, add the onions and garlic. Cook for 3 minutes until softened. Stir in the tomato paste and herbs for 1 minute.

  3. Deglaze: Pour in a splash of the beef broth to scrape up the flavorful brown bits (fond) from the bottom of the pot.

  4. Combine: Add the beef back in, along with the potatoes, carrots, Worcestershire sauce, and remaining broth. The liquid should almost cover the ingredients.

  5. Bake: Cover with a tight-fitting lid. Transfer to the oven and bake for 2 hours, or until the beef is fork-tender.

  6. Thicken (Optional): If you prefer a thicker gravy, stir in a cornstarch slurry (2 tbsp cornstarch mixed with 2 tbsp cold water) and let it sit for 5 minutes before serving.

Expert Tips & Notes

  • Don’t Rush the Sear: Browning the meat isn’t just for color; it creates the “Maillard reaction,” which is the foundation of the casserole’s flavor.

  • Uniform Cutting: Try to cut your potatoes and carrots into similar sizes so they cook evenly.

  • The Wine Trick: Replace 1/2 cup of beef broth with a dry Red Wine (like Cabernet or Merlot) for a sophisticated, “Boeuf Bourguignon” vibe.

Nutritional Info (Per Serving)

  • Calories: 380 kcal

  • Protein: 32g

  • Fat: 14g

  • Carbohydrates: 28g

  • Fiber: 4g

Health Benefits

  • High Protein: Supports muscle repair and keeps you full longer.

  • Iron & B12: Beef is an excellent source of bioavailable iron and Vitamin B12 for energy levels.

  • Vitamin A: The carrots provide a significant boost of beta-carotene for eye health.

Common Questions (Q&A)

Q: Can I make this in a Slow Cooker?

A: Absolutely! Follow the searing steps, then transfer everything to your slow cooker. Cook on Low for 7–8 hours or High for 4 hours.

Q: My beef is still tough, what happened?

A: It likely needs more time. Beef chuck contains connective tissue that only breaks down and becomes tender after a long, slow cook. Give it another 20 minutes in the oven.

Q: Can I freeze this?

A: Yes. This casserole freezes beautifully for up to 3 months. Just be aware that potatoes can sometimes change texture slightly after thawing.

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