beef casserole recipe
The Best beef casserole recipe
Classic Beef Casserole
A hearty and comforting dish featuring tender beef in a rich, creamy tomato sauce, baked with a fluffy breadcrumb topping. This recipe is a must-try for any occasion.
🥘Ingredients
- 2 lbs beef stew meat (chuck or round), cut into 1-inch cubes
- 2 tbsp olive oil
- 2 tbsp Worcestershire sauce
- 1 tbsp Dijon mustard
- 2 cups beef broth
- 1 (28 oz) can crushed tomatoes
- 3 cloves garlic, minced
- 1 medium onion, diced
- 2 carrots, diced
- 2 celery stalks, diced
- 1 tsp dried thyme
- 1 tsp dried rosemary
- 1 bay leaf
- 1 cup heavy cream
- 1 cup shredded cheddar cheese
- 1 cup breadcrumbs
- ½ cup grated Parmesan cheese
- 1 egg, beaten
- 1 tsp garlic powder
- ½ tsp salt
👨🍳Directions
-
1
Preheat oven to 375°F (190°C). In a large pot, heat olive oil over medium-high heat. Brown the beef in batches, then transfer to a bowl. Set aside. -
2
In the same pot, sauté onion, carrots, and celery until softened (5 mins). Add garlic, thyme, rosemary, and bay leaf; cook 1 minute. Pour in beef broth, crushed tomatoes, Worcestershire sauce, and Dijon mustard. Simmer 10 mins. -
3
Return beef to the pot. Stir in heavy cream and simmer 10 more mins. Remove bay leaf. Stir in cheddar cheese until melted. -
4
Preheat oven to 375°F (190°C). Transfer beef mixture to a baking dish. In a bowl, mix breadcrumbs, Parmesan, egg, garlic powder, and salt. Sprinkle over beef. -
5
Bake uncovered for 25-30 mins until golden and bubbly. Let rest 5 mins before serving.
🔧Equipment
- Large Dutch oven or heavy pot
- Mixing bowls
- Knife and cutting board
- Oven-safe baking dish (9×13 inches)
- Whisk
- Measuring cups and spoons
📊Nutrition Facts (per serving)
📝Notes
- For extra flavor, add a pinch of red pepper flakes or a splash of red wine while browning the beef.
- Use lean beef cuts like flank steak for a lighter version.
- Make ahead: Assemble casserole, cover, and refrigerate overnight before baking.
Watch Video Of How Classic Beef Casserole Works
❓ Frequently Asked Questions About Beef Casserole
What is the best way to prepare the beef casserole to ensure it is tender and flavorful?
To ensure your beef casserole is tender and packed with flavor, start by browning the beef in batches in a large skillet or Dutch oven over medium-high heat. This step enhances the meat’s natural juices and adds depth to the flavor. Use a mix of beef chuck and short ribs if possible, as these cuts are ideal for slow cooking. Season the beef generously with salt, pepper, and a pinch of garlic powder or onion powder before browning. After browning, deglaze the pan with a combination of beef broth, red wine (optional but recommended), and a splash of tomato paste. Simmer the mixture for about 10 minutes to absorb the flavors. Then, add the remaining ingredients—such as potatoes, carrots, celery, onions, and any herbs or spices you prefer (like thyme, bay leaves, or Worcestershire sauce)—to the pot. Cover and cook on low heat for about 1 hour, or until the beef is fork-tender and the vegetables are soft. If you’re using a slow cooker, brown the beef first, then transfer it to the slow cooker with all the other ingredients, cooking on low for 6-8 hours or on high for 3-4 hours.
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Can I use ground beef instead of sliced or diced beef in this recipe?
While ground beef can work in a beef casserole, it’s not the most traditional or flavorful option. Ground beef tends to dry out more quickly during slow cooking, and it lacks the rich, meaty depth that sliced or diced beef brings. However, if you must use ground beef, opt for 80/20 fat ratio (higher fat content) to keep it juicy. Brown the ground beef thoroughly in batches, then mix it into the sauce with the other ingredients. To compensate for the lack of texture, add a bit more liquid (like beef broth or water) and cook longer to ensure everything is tender. For the best results, consider using a mix of ground beef and diced beef (like stew meat) to retain more flavor and moisture.
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What substitutions can I make for the vegetables in this beef casserole?
The classic beef casserole recipe calls for a mix of potatoes, carrots, celery, and onions, but you can easily customize it based on what you have or prefer. Here are some great substitutions:
– Potatoes: Swap regular potatoes for sweet potatoes, parsnips, or even mashed potatoes if you’re making a creamy version.
– Carrots: Replace with parsnips, turnips, or even zucchini for a lighter texture.
– Celery: If you dislike celery, you can omit it or replace it with green beans, peas, or bell peppers for a sweeter contrast.
– Onions: Use shallots, garlic, or even a small amount of leftover cooked bacon bits for extra flavor.
– Mushrooms: Add finely chopped mushrooms (like cremini or white) for an earthy depth.
– Peas or corn: If you prefer a heartier dish, include frozen peas or fresh corn kernels for a pop of color and sweetness.
– Cauliflower or broccoli: For a lower-carb option, try steamed or roasted cauliflower or broccoli florets.
Always adjust cooking times if you’re substituting denser vegetables (like potatoes) with lighter ones (like zucchini or peas).
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How can I make this beef casserole creamy without using heavy cream?
If you’d like a creamy texture without relying on heavy cream, there are several delicious alternatives that add richness and smoothness:
1. Cream of Mushroom Soup: Stir in a can of cream of mushroom soup (or homemade mushroom purée) at the end of cooking. This adds creaminess without extra fat.
2. Greek Yogurt or Sour Cream: Replace heavy cream with full-fat Greek yogurt or sour cream (about ½ cup). Stir it in at the end and let it thicken slightly.
3. Coconut Milk: Use full-fat coconut milk (1 can) for a subtly tropical, creamy flavor. Simmer it with the other ingredients for a few minutes before adding other components.
4. Butter and Milk: Melt 2-3 tablespoons of butter with ½ cup of milk or broth at the end of cooking to emulsify into a light sauce.
5. Cashew Cream: Blend soaked cashews with a little water and a pinch of salt until smooth, then stir into the dish. This adds a neutral, velvety texture.
6. Homemade Béchamel: Whisk together butter, flour, milk, and a pinch of nutmeg or cheese (like Gruyère or Parmesan) to make a quick béchamel sauce.
7. Cheese Sauce: Stir in shredded cheese (like Gruyère, cheddar, or mozzarella) at the end for a gooey, cheesy twist. Let it melt slightly before serving.
For the best results, add these ingredients at the very end of cooking to prevent them from breaking down too much.
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How do I know when the beef casserole is done, and how should I serve it?
A well-cooked beef casserole should be tender, flavorful, and fully cooked through. Here’s how to check if it’s done and serving suggestions:
Checking Doneness:
– Beef: Use a meat thermometer to ensure the beef reaches an internal temperature of 145°F (63°C) for medium-rare or 160°F (71°C) for well-done. The meat should pull apart easily with a fork.
– Vegetables: They should be soft and slightly tender but not mushy. If using potatoes, they should be fork-tender inside.
– Sauce: The sauce should thicken slightly but still hold together when stirred. If it’s too thin, simmer longer or add a cornstarch slurry (1 tbsp cornstarch + 2 tbsp water) to thicken it.
Serving Suggestions:
– Traditional Way: Serve the casserole in a large baking dish, topped with fresh parsley, a sprinkle of grated cheese (like Parmesan or Gruyère), and a drizzle of olive oil or balsamic glaze.
– Garnishes: Add a dollop of sour cream, a fried egg on top (for a “casserole egg” twist), or a side of crispy bacon bits.
– Sides: Pair it with steamed green beans, a simple salad (like arugula with lemon vinaigrette), or crusty bread to soak up the juices.
– Broth: Pour the leftover cooking liquid over the top before serving for extra richness.
– Warm or Cold: It tastes best warm, but you can reheat it gently in the oven (350°F/175°C) with a splash of broth to keep it moist. It also reheats well the next day, so it’s great for meal prep!
If you’re serving it cold, let it cool slightly before slicing to avoid a soggy texture.
