Beef and Vegetable Casserole
Prep Time:
Cook Time:
Yields:
Equipment:
Ingredients:
- 1 1/2 pounds of beef stew meat, cubed
- 1 onion, chopped
- 2 carrots, sliced
- 2 potatoes, diced
- 1 cup of frozen peas
- 2 cloves of garlic, minced
- 2 cups of beef broth
- 2 tablespoons of tomato paste
- 2 tablespoons of flour
- 1 teaspoon of thyme
- Salt and pepper to taste
- Olive oil for cooking
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Instructions:
- 1. Preheat ye oven to 350°F (175°C).
- 2. In a large pot or Dutch oven, heat some olive oil over medium-high heat.
- 3. Add the beef stew meat and cook until browned on all sides.
- 4. Add the chopped onion and minced garlic, sauté until fragrant.
- 5. Sprinkle flour over the meat and vegetables, mix well, and cook for a few minutes to get rid of the raw flour taste.
- 6. Stir in the tomato paste and thyme, then pour in the beef broth.
- 7. Add the sliced carrots, diced potatoes, and frozen peas to the pot. Season with salt and pepper.
- 8. Bring the mixture to a simmer, then cover and transfer to the preheated oven.
- 9. Bake for 2 to 2 1/2 hours, until the beef is tender and the vegetables are cooked through.
- 10. Check the seasoning and adjust salt and pepper as needed.
- 11. Serve hot and enjoy yer hearty Beef and Vegetable Casserole!
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- This here casserole be a savory dish that be fillin' and satisfyin'. Ye can enjoy it on a chilly evening to warm ye bones and lift ye spirits! Fair winds and a full belly to ye, matey! Aarrrgh!