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Beef Stew Casserole

"You may omit the potatoes and mix in the some cooked pasta at the end of cooking, pass freshly grated parmesan cheese at the table to sprinkle on top"

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Prep Time: 30m

Cook Time: 1-1/2h

   

Servings: 6-8  

 
 
  • 5.0000

This worked out very well for us and used items I almost always have on hand. I did skip a few of the ingredients such as the browning sauce, bread crumbs, celery and peas but even with those deletions it was a great casserole. I did add 1/2 teaspoon.... Read more

  Ingredients
 
  US | Metric  Print Ingredients
 
  • 1 can (14 ounce) diced tomatoes (do not drain)
  • 1 cup beef broth (or even better, use 3/4 cup beef broth and 1/4 cup dry red wine)
  • 3 tablespoons quick-cooking tapioca
  • 2 teaspoons granulated sugar
  • 1 tablespoon browning sauce (such as Kitchen Bouquet)
  • 1/2 cup bread crumbs (soft)
  • Oil, for browning (or use bacon fat)
  • 2 pounds stewing beef
  • Seasoned salt and fresh ground black pepper (use as much as you like)
  • 1 yellow onion (large onion, chopped)
  • 6 garlic cloves, finely chopped
  • 1/4 teaspoon crushed chili flakes
  • 1/2 teaspoon dried marjoram
  • 2 1/2 pounds potatoes (4 large potatoes, peeled and quartered)
  • 2 carrots, diced (peeled)
  • 2 celery ribs (diced into 3/4-inch chunks)
  • 1 cup green peas (frozen peas)
 

What You Will Need



No special items needed.
  How to Make
 
 

Step 1

Preheat oven to 375 degrees F (set oven rack to lowest position).

Step 2

Grease a 13 x 9-inch baking dish.

Step 3

Pepare a large baking sheet to fit under the baking dish.

Step 4

In an extra- large bowl combine the diced tomatoes with juice and the next 4 ingredients (do not add in the bread crumbs yet) allow to stand while browning the beef.

Step 5

In a skillet heat oil over medium-high heat (use enough oil to coat the bottom of your skillet).

Step 6

Season the beef with seasoned salt and pepper; add to oil in batches and brown on all sides then add to the tomato mixture.

Step 7

To the skillet add in onions and cook for 3 minutes.

Step 8

Add in garlic, chili flakes and marjoram; cook stirring for 1 minute; transfer to the bowl that has the tomato/beef mixture in it.

Step 9

Mix in the soft bread crumbs until combined.

Step 10

Transfer the mixture to the baking dish.

Step 11

Add in the potatoes, carrots and celery.

Step 12

Place the baking dish onto a baking sheet to catch any spills.

Step 13

Cover with foil and bake in a preheated oven for 1-1/4 hours.

Step 14

Uncover then stir in the peas; return to oven and bake for another 15-20 minutes or until veggies are tender.

  Nutritional Facts
 
 
  • Serving Size: 1 (570.7 g)
  • Calories 695.9
  • Total Fat - 43.5 g
  • Saturated Fat - 19.2 g
  • Cholesterol - 316.2 mg
  • Sodium - 303.6 mg
  • Total Carbohydrate - 47.5 g
  • Dietary Fiber - 8.7 g
  • Sugars - 10.5 g
  • Protein - 29.1 g
  • Calcium - 807.3 mg
  • Iron - 10.6 mg
  • Vitamin C - 41.9 mg
  • Thiamin - 0.4 mg
  Reviews
 
 
1 review

This worked out very well for us and used items I almost always have on hand. I did skip a few of the ingredients such as the browning sauce, bread crumbs, celery and peas but even with those deletions it was a great casserole. I did add 1/2 teaspoon of celery seed to the spices and used garlic salt for the seasoning salt. Easy and good! Thanks for sharing!

 

Review by ellie