Oven Baked Classic Beef and Vegetable Casserole

There’s something deeply comforting about a dish that fills the kitchen with the smell of slow-baked goodness—especially when it’s this oven-baked classic beef and vegetable casserole. It’s the kind of recipe passed down from grandmothers who believed in hearty meals made from simple, wholesome ingredients. A cozy medley of tender beef, garden vegetables, and a rich savory gravy, this casserole is perfect for family dinners or lazy weekends when you want the oven to do the work. One bite, and you’re back at the dinner table from your childhood.

Ingredients:

• 1½ lbs beef stew meat, cut into chunks

• 2 tbsp olive oil

• 1 onion, chopped

• 2 garlic cloves, minced

• 3 carrots, sliced

• 3 potatoes, peeled and diced

• 2 celery stalks, sliced

• 1 cup green beans, trimmed

• 1 tbsp tomato paste

• 2 tbsp all-purpose flour

• 2 cups beef broth

• 1 tsp dried thyme

• 1 tsp dried rosemary

• Salt and pepper, to taste

Instructions:

1. Preheat your oven to 350°F (175°C).

2. Brown the beef: In a large skillet, heat olive oil over medium-high heat. Add beef in batches and sear until browned on all sides. Remove and set aside.

3. Sauté the aromatics: In the same skillet, add onion and garlic. Cook until softened, about 3 minutes. Stir in tomato paste and flour; cook for 1 minute.

4. Add broth and seasonings: Slowly pour in the beef broth while stirring. Add thyme, rosemary, salt, and pepper. Bring to a simmer and stir until slightly thickened.

5. Assemble the casserole: In a large oven-safe dish, layer the beef, carrots, potatoes, celery, and green beans. Pour the broth mixture over the top. Cover tightly with foil or a lid.

6. Bake: Place the casserole in the oven and bake for 2 to 2½ hours, or until beef and vegetables are tender.

7. Serve warm with crusty bread or a green salad on the side.

Note:
This casserole is perfect for make-ahead meals or freezing. Simply cool completely, portion into airtight containers, and freeze for up to 3 months. To reheat, thaw overnight in the fridge and warm in the oven at 325°F (160°C) until heated through. You can also swap in seasonal vegetables like parsnips, peas, or mushrooms for added variety.