Easy Beef And Vegetable Casserole

Easy Beef And Vegetable Casserole

Enjoy cooking this wonderfully hearty, and comforting recipe – just right for when you need some home cooked goodness, to warm your stomach, and your heart! Cooking like this is fun, especially with quality knives to assist in cutting the meat and veg!

This recipe features a step-by-step procedure to help you make a mouth-watering meal for your loved ones. They will enjoy it and look forward to more another time.

A beef vegetable casserole is one of the most traditional meals cooked.  It is simple to cook and takes very little time. It’s great if you have lots of other things to be doing, but still want a wholesome meal ready for dinner time – Let’s get to it …

So How Easy Is This?

Just another thing I want to say is that this is easy. You can adjust it to whatever veg you have! Add pumpkin, or turnip. Chop whatever shape you like! I will give tips throughout this site, how to make recipes suit you. How to adjust when you need to. And to make things easy – when you just need easy!!!

I’m all about easy.

Ingredients –

  • 2 lbs of beef steak (this can be stewing meat or whatever cut of beef you prefer)
  • 2 onions
  • 2 garlic cloves
  • 1 tablespoon of cooking oil
  • 2 tomatoes
  • 1 tablespoon of butter
  • 2 tablespoons of plain flour 
  • 2 tablespoons tomato paste
  • 3 tablespoons Worcestershire Sauce
  • 3 large carrots
  • 1 ½ cups good quality beef stock
  • splash of red wine if you like …
  • a couple of sprigs of thyme or rosemary (if you have any)
  • parsley – few sprigs – chopped, for garnish
  • a couple of celery sticks – if you like celery
  • 1 teaspoon paprika – to taste
  • half a teaspoon salt
  • half a teaspoon black pepper

So you’re probably getting the idea. There’s so much freedom. Use whatever herbs you like for your family. Whatever vegetables you have. Any in the refrigerator  that need to be used up? Personalise as much as you like … 

Preparation –

  1. Cut the beef steak into small pieces (half-inch cubes) using a quality knife – MiyabiGlobal, and Henckels are all good choices.
  2. Cut the tomatoes into chunks, not too thick for easy cooking (have any of you tried your bread knife for slicing tomatoes? A strange tip I know, and I have reviews of great slicing knives, but strangely – a good bread knife works so well too!)
  3. Cut the onions into thick pieces, your preference – approx half an inch
  4. The carrots are peeled then chopped whatever shape you like, they can be round or batons…
  5. Crush the garlic so that it can cook well to avoid it appearing in the cooked meal and for good flavor
  6. Peel the potatoes and chop into small pieces
  7. Cut the celery into 1-inch lengths if using
  8. Chop any herbs roughly

 

Method –

  1. First turn on the oven to heat up to temperature of 300F
  2. Put the half the oil in a large saucepan, and heat on medium heat
  3. Cook the garlic and onion in the saucepan for a period of 2-3 minutes until they turn golden, then transfer to a sizable casserole
  4. Using the same saucepan heat the remaining oil, and brown the beef cubes for a few minutes, then add to the onion mix in the casserole dish
  5. Melt butter using the same pan. Add the flour and cook while stirring for one minute then remove from heat, the cooking of the flour helps eliminate any ‘floury’ taste later
  6. Add some of your beef stock to the paste (about half a cup)- you can add some red wine if you have any to add to the flavor
  7. Add the tomato paste and the Worcestershire sauce
  8. Stir until well mixed, a whisk can be great here – make sure there are no lumps before you put the pan back onto the heat
  9. Return the paste to the heat. Cook the mixture while stirring until the paste thickens then allow the paste to simmer for 3-5 minutes
  10. Add all your vegetables to the pan, stir in, then adding the whole mixture to the casserole dish, and stir again. Or by adding separately to the casserole dish and stirring once all ingredients have been added.
  11. Put into the oven for approximately 90 minutes so that all the ingredients cook well, and the flavors blend together.
  12. Cook the casserole until the meat is tender, test by trying to pull the meat apart with a fork, when it pulls apart easily it is ready to serve
  13. Sprinkle parsley over the top as garnish

And finally …

This type of meal is ideal for a family dinner, it’s very sociable.

However, as the cook you can twist the flavor by adding other ingredients such as mushrooms, other herbs, and any other ingredient that suits this type of slower cooking.

The best thing is – you do the initial preparation, and then it cooks itself beautifully in the oven, while you get on with other important things.

Once cooked, serve the beef and vegetable casserole with crusty bread or any other choice you like – maybe mashed potatoes, boiled potatoes or even cooked rice. 

You don’t have to be an experienced chef to bring tasty meals to the table, check our detailed recipes from time to time. Give your loved ones a different taste with every meal you cook.

And you can always look forward to our tips to help you make your food individual, suit what ingredients you have, and to make things easier.

Enjoy!

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