Saucy Beef and Vegetable Casserole – A Cozy One-Pan Dinner
A hearty beef and vegetable casserole with a rich tomato-based sauce, baked until bubbling and tender—classic comfort in one dish.
Ingredients
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2 lbs beef chuck, cubed
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2 tbsp olive oil
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1 large onion, chopped
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2 carrots, sliced
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2 celery stalks, sliced
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3 cloves garlic, minced
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2 tbsp tomato paste
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2 tbsp flour or 1 tbsp cornstarch
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3 cups beef stock
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2 tbsp Worcestershire sauce
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1 tsp dried thyme
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1 bay leaf
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3 medium potatoes, cubed
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1 cup frozen peas
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Salt and pepper, to taste
Instructions
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Preheat oven to 325°F (160°C).
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Brown beef in batches in oil. Set aside.
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Sauté onion, carrots, celery, and garlic. Add tomato paste and flour.
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Pour in stock, Worcestershire, thyme, and bay leaf. Stir in beef and potatoes.
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Cover and bake 2–2.5 hours until beef is tender.
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Stir in peas. Discard bay leaf and let rest before serving.
Notes
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Add red wine for deeper flavor.
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Freeze leftovers for up to 3 months.
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Slow cooker version: 6–8 hours on low.