Beef and Root Vegetable Casserole

How to Make Beef and Root Vegetable Casserole at Home

Recipes may be AI-assisted. Always verify ingredients for allergies and dietary needs.

Ingredients

• 2 pounds beef chuck
• 3 medium carrots
• 2 medium parsnips
• 4 medium potatoes
• 1 large onions
• 4 cups beef stock
• 2 leaves bay leaves
• 2 tablespoons olive oil
• 1 teaspoon salt
• 1 teaspoon black pepper
• 3 cloves garlic
• 1 teaspoon thyme
• 2 tablespoons parsley

Instructions

1. 1

   Preheat your oven to 325°F (163°C).

2. 2

   In a large Dutch oven, heat 2 tablespoons of olive oil over medium-high heat.

3. 3

   Season the 2 pounds of beef chuck with 1 teaspoon of salt and 1 teaspoon of black pepper. Add the beef to the pot and sear for about 5-7 minutes until browned on all sides.

4. 4

   Remove the beef from the pot and set aside. In the same pot, add 1 large chopped onion and sauté for about 3-4 minutes until translucent.

5. 5

   Add 3 minced garlic cloves and cook for an additional 1 minute until fragrant.

6. 6

   Chop 3 medium carrots, 2 medium parsnips, and 4 medium potatoes into bite-sized pieces. Add them to the pot and stir well.

7. 7

   Return the beef to the pot. Pour in 4 cups of beef stock, add 2 bay leaves, and 1 teaspoon of thyme. Stir to combine.

8. 8

   Bring the mixture to a simmer, then cover the pot and transfer it to the preheated oven.

9. 9

   Bake in the oven for 2 to 2.5 hours, or until the beef is tender and the vegetables are cooked through.

10. 10

    Once done, remove from the oven and discard the bay leaves. Sprinkle with 2 tablespoons of chopped parsley before serving.