Beef and Vegetable Casserole

READY IN: 2hrs 20mins
Recipe by beckas

So good. The meat is always tender no matter what type of beef that I use. I usually don't care for cooked carrots but after tasting this, I was amazed that carrots could taste so good.

Top Review by Meredith K.

This was OK, but not what I expected. The suggestion to serve over rice to me implied there would be more sauce/gravy, and there really was very little. Maybe my potato chunks were too small, but they were falling apart after the full hour. If I make this again, I'll use more broth and I won't add the potatoes and carrots as early. (I forgot to add the frozen green beans -- which was one reason I chose this recipe, to use some up! -- but I'm sure they'd have been WAY too mushy if they'd been in for an hour. The carrots held up OK, but I doubt they needed an hour either. Also I will add some herbs -- by leaf, maybe rosemary or savory. And more pepper or paprika.Thanks, though Becka, for a good basic method for an oven stew/pot roast.

Ingredients Nutrition


  1. Cook bacon until crisp and then crumble it.
  2. Reserve pan drippings.
  3. Cut beef into cubes.
  4. Shake a few cubes at a time in a paper bag containing the flour, salt, and pepper.
  5. Brown beef cubes on all sides in bacon drippings.
  6. Put beef cubes in a 9 x 13 pan or a 3 quart casserole.
  7. Pour wine and beef bouillon (1 beef bouillon cube dissolved in 1 1/2 cups of heated water) over beef Cover casserole with lid or foil and bake at 350°F for one hour.
  8. Stir the crumbled bacon, potatoes, onion, garlic, carrots, and green beans into meat mixture.
  9. Cover and bake 1 hour longer or until vegetables are done.
  10. I usually season the final product with a little more salt and pepper.
  11. I serve this with steamed rice.
  12. Note: If you do not have wine, substitute it with 1 cup of water and the casserole will still taste great.

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