Hearty Beef Vegetable Bake (Printable)
Tender beef and vegetables baked together in a rich, savory sauce for a comforting meal.
# What You'll Need:
→ Beef
01 - 1.5 pounds beef chuck or stewing beef, cut into 1-inch cubes
→ Vegetables
02 - 2 large carrots, peeled and sliced
03 - 2 medium potatoes, peeled and diced
04 - 1 large onion, chopped
05 - 2 celery stalks, sliced
06 - 2 cloves garlic, minced
07 - 1 cup frozen peas
→ Sauce & Liquids
08 - 2 cups beef broth
09 - 1 can (14.5 oz) diced tomatoes, drained
10 - 2 tablespoons tomato paste
11 - 2 tablespoons Worcestershire sauce
12 - 2 tablespoons all-purpose flour
→ Seasonings
13 - 1 teaspoon dried thyme
14 - 1 teaspoon dried rosemary
15 - 1 bay leaf
16 - 1/2 teaspoon ground black pepper
17 - 1 teaspoon salt, or to taste
18 - 2 tablespoons fresh parsley, chopped (for garnish)
→ For Searing & Baking
19 - 2 tablespoons olive oil
# How To Make:
01 - Set the oven to 350°F.
02 - Heat olive oil in a large Dutch oven or oven-safe dish over medium-high heat. Add beef cubes and brown evenly on all sides for about 5 minutes. Remove beef and set aside.
03 - Add onions, carrots, celery, and garlic to the same pot. Cook for 4 to 5 minutes until softened.
04 - Sprinkle flour over the vegetables and stir continuously for 1 minute to coat evenly.
05 - Return beef to the pot. Add potatoes, diced tomatoes, tomato paste, Worcestershire sauce, thyme, rosemary, bay leaf, salt, and black pepper. Stir to mix well.
06 - Pour in beef broth and stir. Bring the mixture to a gentle simmer.
07 - Cover the pot and place it in the oven. Bake for 60 minutes.
08 - Remove from oven, stir in frozen peas, and return uncovered. Bake for an additional 15 minutes until beef is tender and sauce thickens.
09 - Discard the bay leaf. Garnish with chopped parsley and serve immediately.
# Expert Tips:
01 -
- It comes together in under two hours and tastes like you've been simmering it all day.
- The beef gets so tender it falls apart on your spoon, and the sauce clings to every vegetable perfectly.
- One dish in the oven means your hands are free to set the table, pour drinks, or just stand there watching it bake.
02 -
- Don't skip browning the beef—this Maillard reaction creates flavors that stewing alone never will, no matter how long you cook it.
- If your sauce looks too thin after the peas go in, uncover it for those last 15 minutes; if it's too thick, stir in a splash of broth.
- The casserole actually tastes better the next day, when all the flavors have settled and deepened.
03 -
- Let the beef come to room temperature before browning—cold meat won't sear properly and will release steam instead of crust.
- Drain your canned tomatoes unless you want the casserole to end up soupy; the concentrated tomato flavor is what you're after anyway.