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"
Ingredients
Nutritional
- 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
Step by Step Method
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.
Tips
No special items needed.