Beef Stew Casserole
October 23, 2011
"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"
- 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
Preheat oven to 375 degrees F (set oven rack to lowest position).
Grease a 13 x 9-inch baking dish.
Pepare a large baking sheet to fit under the baking dish.
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.
In a skillet heat oil over medium-high heat (use enough oil to coat the bottom of your skillet).
Season the beef with seasoned salt and pepper; add to oil in batches and brown on all sides then add to the tomato mixture.
To the skillet add in onions and cook for 3 minutes.
Add in garlic, chili flakes and marjoram; cook stirring for 1 minute; transfer to the bowl that has the tomato/beef mixture in it.
Mix in the soft bread crumbs until combined.
Transfer the mixture to the baking dish.
Add in the potatoes, carrots and celery.
Place the baking dish onto a baking sheet to catch any spills.
Cover with foil and bake in a preheated oven for 1-1/4 hours.
Uncover then stir in the peas; return to oven and bake for another 15-20 minutes or until veggies are tender.
Tips & Variations
No special items needed.