Print

Saucy Beef and Vegetable Casserole – A Rustic, One-Pan Family Favorite

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

A rustic casserole of tender beef, hearty vegetables, and rich tomato-beef gravy, slow-baked for a comforting, all-in-one dinner.

Ingredients

Scale

  • 2 lbs beef chuck, cut into 1 ½-inch cubes

  • 2 tbsp flour (or cornstarch for GF)

  • Salt and pepper to taste

  • 2 tbsp olive oil

  • 1 large onion, chopped

  • 3 cloves garlic, minced

  • 3 carrots, cut into chunks

  • 2 celery stalks, chopped

  • 3 medium potatoes, diced

  • 1 (14.5 oz) can crushed tomatoes

  • 2 tbsp tomato paste

  • 2 cups beef broth (low-sodium)

  • 2 tbsp Worcestershire sauce

  • 1 tsp dried thyme

  • ½ tsp rosemary

  • 2 bay leaves

  • Optional: peas, green beans, parsley

Instructions

  1. Preheat oven to 325°F. Toss beef with flour, salt, and pepper.

  2. Brown beef in oil over medium-high heat. Set aside.

  3. Sauté onion, carrots, and celery in same pot for 5–6 minutes. Add garlic and cook 1 minute.

  4. Stir in tomato paste and cook 2 minutes.

  5. Add crushed tomatoes, broth, Worcestershire, herbs, and browned beef. Stir in potatoes.

  6. Bring to a simmer, cover, and transfer to oven. Bake 2 to 2½ hours, stirring once.

  7. Remove bay leaves. Let rest 10 minutes. Garnish with parsley and serve.

Notes

For slow cooker: Cook on low 7–8 hours. Add peas at the end. Freeze leftovers up to 3 months.

Find it online: https://goldenskilleteats.com/saucy-sausage-and-vegetable-casserole-a-rustic-one-pan-family-favorite/