Beef Stew Casserole with carrots, potatoes, and celery in a rich, flavorful sauce. Perfect for cozy family dinners.
Ingredients
- 2 pounds stew beef, cut into bite-sized pieces
- 1 ½ cups carrot slices
- 2 medium onions, chopped
- 4 medium potatoes, peeled and cubed
- 1 cup celery, chopped
- 2 teaspoons kosher salt
- 1 teaspoon black pepper
- 1 cup beef broth
- ½ cup red wine (optional, adds depth)
- 1 tablespoon tomato paste
- 1 teaspoon dried thyme
- 1 small bay leaf, crumbled
Instructions
- Preheat the oven to 250°F.
- In a large ovenproof casserole dish, layer the beef, carrots, onions, potatoes, and celery. Sprinkle with salt, pepper, thyme, and bay leaf.
- In a small bowl, whisk together the beef broth, wine, and tomato paste. Pour over the beef and vegetables, making sure everything is evenly coated.
- Cover tightly with a lid or foil to seal in moisture.
- Bake for 5 hours, until the beef is very tender and vegetables are cooked through.
- Remove from the oven, let the casserole sit for 5–10 minutes, and serve warm.
Tips:
Add parsnips or turnips for an extra layer of flavor.
For a thicker sauce, uncover during the last 30 minutes of baking.
Swap wine for extra broth if you prefer a non-alcohol version.
