Epicurean Beef Casserole

Elevate your dinner table with this hearty and luxurious Epicurean Beef Casserole, a comfort food masterpiece brimming with rustic flavor and elegant appeal. Tender chunks of seared beef chuck simmer alongside aromatic onions, carrots, and celery in a rich sauce of beef stock, dry red wine, and tomatoes, expertly thickened with a touch of flour. Infused with fresh thyme and bay leaves for an herby undertone, this casserole is baked to perfection with melt-in-your-mouth potatoes and a pop of sweetness from peas added at the finish. The dish is crowned with a sprinkle of fresh parsley for a vibrant touch, making it as visually stunning as it is delicious. Perfect for cozy family meals or impressive dinner parties, this satisfying casserole is your go-to for a warming, oven-baked classic.

Nutriscore Rating: 74/100

Prep Time:20 mins

Cook Time:120 mins

Total Time:140 mins

Servings: 6

Ingredients

• 2 tablespoons olive oil
• 2 pounds beef chuck, cut into 1-inch cubes
• 1 large yellow onion, finely chopped
• 2 large carrots, peeled and sliced
• 2 stalks celery stalks, sliced
• 3 cloves garlic cloves, minced
• 3 tablespoons all-purpose flour
• 2 cups beef stock
• 1 cup dry red wine
• 14.5 ounces canned diced tomatoes
• 4 sprigs fresh thyme sprigs
• 2 leaves bay leaves
• 4 medium potatoes, peeled and diced
• 1 cup frozen peas, thawed
• 1.5 teaspoons salt
• 1 teaspoon black pepper
• 2 tablespoons parsley, chopped (for garnish)

Directions

Step 1

Preheat your oven to 325°F (165°C).

Step 2

In a large Dutch oven or oven-safe casserole dish, heat the olive oil over medium-high heat.

Step 3

Season the beef cubes with salt and black pepper. Working in batches, sear the beef in the hot oil until browned on all sides. Remove the beef and set aside.

Step 4

Reduce the heat to medium and add the chopped onion, carrots, and celery to the pot. Cook for 5–7 minutes, stirring occasionally, until the vegetables have softened.

Step 5

Stir in the minced garlic and cook for 1 minute, until fragrant.

Step 6

Sprinkle the flour over the vegetables and stir to coat. Cook for 2 minutes to remove the raw flour taste.

Step 7

Slowly pour in the beef stock and red wine, stirring constantly to prevent lumps. Bring the mixture to a simmer.

Step 8

Add the diced tomatoes (with their juices), thyme sprigs, bay leaves, and the seared beef back into the pot. Stir to combine.

Step 9

Cover the pot with a lid and transfer it to the preheated oven. Bake for 1 hour, stirring halfway through.

Step 10

After 1 hour, stir in the diced potatoes. Cover and return to the oven for an additional 45 minutes, or until the beef and potatoes are tender.

Step 11

Remove the pot from the oven and discard the thyme sprigs and bay leaves. Stir in the thawed peas and adjust the seasoning with additional salt and pepper, if needed.

Step 12

Sprinkle chopped parsley over the casserole before serving.

Nutrition Facts

Serving size	3538 grams (3538.0g)

Amount per serving	% Daily Value*
Calories	3956

Total Fat 225.30g	289%
Saturated Fat 80.70g	404%
Polyunsaturated Fat 6.20g
Cholesterol 689mg	230%
Sodium 6628mg	288%
Total Carbohydrate 249.90g	91%
Dietary Fiber 40.10g	143%
Total Sugars 45.20g
Protein 201.70g	403%

Vitamin D 0IU	0%
Calcium 588mg	45%
Iron 39mg	214%
Potassium 8822mg	188%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 52.9%

Protein: 21.0%

Carbs: 26.1%