Beef and Vegetable Casserole

Total Time
2hrs 20mins
Prep 20 mins
Cook 2 hrs

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.

Ingredients Nutrition

Directions

  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.

Reviews

(1)
Most Helpful

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.

Meredith K. October 29, 2009

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