Name: Beef and Potato Casserole
Ingredients: Beef Chuck Roast: The star of the show! Choose a 2-3 pound chuck roast, as it’s perfect for slow cooking and becomes incredibly tender and flavorful as it braises. Look for a roast with good marbling for the best results.; Potatoes: About 2 pounds of potatoes are ideal. Russet or Yukon Gold potatoes work wonderfully. Russets offer a fluffy texture, while Yukon Golds are slightly creamier and hold their shape well. They provide a hearty and comforting base to the casserole.; Onions: Two medium yellow onions provide a foundational savory flavor. They soften and sweeten as they cook, adding depth and complexity to the casserole base.; Carrots: Two large carrots, peeled and chopped, introduce a touch of sweetness and vibrant color. They also add a subtle earthy note that complements the beef and potatoes beautifully.; Celery: Two stalks of celery, chopped, bring a subtle herbaceous and slightly peppery flavor. They add a layer of aromatic complexity and contribute to the overall savory profile.; Beef Broth: 4 cups of rich beef broth form the liquid base of the casserole, creating a flavorful gravy as it simmers. Using low-sodium broth allows you to control the saltiness of the dish.; Tomato Paste: 2 tablespoons of tomato paste add a concentrated umami richness and depth of flavor. It enhances the beefy notes and contributes to the gravy’s color and body.; Worcestershire Sauce: 2 tablespoons of Worcestershire sauce offer a tangy, savory, and slightly sweet element. It deepens the flavor profile and adds a layer of complexity that complements the beef.; Dried Thyme: 1 teaspoon of dried thyme brings a classic earthy and slightly minty aroma. It’s a traditional herb that pairs perfectly with beef and potatoes, adding a comforting warmth.; Dried Rosemary: 1 teaspoon of dried rosemary introduces a piney and slightly lemony fragrance. It adds a distinctive herbal note that elevates the casserole’s flavor profile.; Garlic Powder: 1 teaspoon of garlic powder provides a consistent and savory garlic flavor throughout the casserole. It’s a convenient way to ensure even garlic distribution.; Onion Powder: 1 teaspoon of onion powder enhances the overall onion flavor and adds a subtle sweetness. It complements the fresh onions and deepens the savory base.; Salt and Black Pepper: To taste, these essential seasonings enhance all the other flavors and balance the dish. Freshly ground black pepper offers a more robust and aromatic flavor.; Olive Oil: 2 tablespoons of olive oil are used for browning the beef and sautéing the vegetables. It adds a subtle fruity note and helps prevent sticking.; All-Purpose Flour: 2 tablespoons of all-purpose flour are used to thicken the gravy, creating a rich and luscious sauce that coats the beef and potatoes.; Fresh Parsley (optional): Chopped fresh parsley, for garnish, adds a bright, fresh flavor and a pop of color when serving.

Ingredients

Beef Chuck Roast: The star of the show! Choose a 2-3 pound chuck roast, as it’s perfect for slow cooking and becomes incredibly tender and flavorful as it braises. Look for a roast with good marbling for the best results.
Potatoes: About 2 pounds of potatoes are ideal. Russet or Yukon Gold potatoes work wonderfully. Russets offer a fluffy texture, while Yukon Golds are slightly creamier and hold their shape well. They provide a hearty and comforting base to the casserole.
Onions: Two medium yellow onions provide a foundational savory flavor. They soften and sweeten as they cook, adding depth and complexity to the casserole base.
Carrots: Two large carrots, peeled and chopped, introduce a touch of sweetness and vibrant color. They also add a subtle earthy note that complements the beef and potatoes beautifully.
Celery: Two stalks of celery, chopped, bring a subtle herbaceous and slightly peppery flavor. They add a layer of aromatic complexity and contribute to the overall savory profile.
Beef Broth: 4 cups of rich beef broth form the liquid base of the casserole, creating a flavorful gravy as it simmers. Using low-sodium broth allows you to control the saltiness of the dish.
Tomato Paste: 2 tablespoons of tomato paste add a concentrated umami richness and depth of flavor. It enhances the beefy notes and contributes to the gravy’s color and body.
Worcestershire Sauce: 2 tablespoons of Worcestershire sauce offer a tangy, savory, and slightly sweet element. It deepens the flavor profile and adds a layer of complexity that complements the beef.
Dried Thyme: 1 teaspoon of dried thyme brings a classic earthy and slightly minty aroma. It’s a traditional herb that pairs perfectly with beef and potatoes, adding a comforting warmth.
Dried Rosemary: 1 teaspoon of dried rosemary introduces a piney and slightly lemony fragrance. It adds a distinctive herbal note that elevates the casserole’s flavor profile.
Garlic Powder: 1 teaspoon of garlic powder provides a consistent and savory garlic flavor throughout the casserole. It’s a convenient way to ensure even garlic distribution.
Onion Powder: 1 teaspoon of onion powder enhances the overall onion flavor and adds a subtle sweetness. It complements the fresh onions and deepens the savory base.
Salt and Black Pepper: To taste, these essential seasonings enhance all the other flavors and balance the dish. Freshly ground black pepper offers a more robust and aromatic flavor.
Olive Oil: 2 tablespoons of olive oil are used for browning the beef and sautéing the vegetables. It adds a subtle fruity note and helps prevent sticking.
All-Purpose Flour: 2 tablespoons of all-purpose flour are used to thicken the gravy, creating a rich and luscious sauce that coats the beef and potatoes.
Fresh Parsley (optional): Chopped fresh parsley, for garnish, adds a bright, fresh flavor and a pop of color when serving.

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Instructions

Prepare the Beef: Begin by patting the beef chuck roast dry with paper towels. This helps it brown beautifully. Cut the roast into 1-2 inch cubes. Season the beef generously with salt and freshly ground black pepper.
Brown the Beef: Heat olive oil in a large Dutch oven or oven-safe pot over medium-high heat. Add the beef cubes in batches, ensuring not to overcrowd the pot. Overcrowding will steam the beef instead of searing it. Brown the beef on all sides until nicely browned and caramelized, about 2-3 minutes per side. Remove the browned beef from the pot and set aside.
Sauté the Vegetables: Reduce the heat to medium. Add the chopped onions, carrots, and celery to the pot. Sauté the vegetables until they begin to soften and become fragrant, about 5-7 minutes, stirring occasionally. Scrape up any browned bits from the bottom of the pot – these are packed with flavor!
Add Aromatics and Tomato Paste: Stir in the tomato paste, dried thyme, dried rosemary, garlic powder, and onion powder to the vegetables. Cook for another minute, stirring constantly, until the spices become fragrant and the tomato paste is slightly caramelized. This step intensifies the flavors of the spices and tomato paste.
Deglaze the Pot: Pour in the beef broth, scraping up any remaining browned bits from the bottom of the pot. Add the Worcestershire sauce. Bring the mixture to a simmer.
Return Beef and Add Potatoes: Return the browned beef to the pot. Add the cubed potatoes to the pot, ensuring they are mostly submerged in the liquid. Bring the mixture back to a simmer.
Thicken the Gravy (Optional, for a thicker sauce): In a small bowl, whisk together the all-purpose flour with a few tablespoons of the hot broth from the pot until smooth, creating a slurry. Gradually whisk this slurry back into the simmering casserole. Cook for a few minutes, stirring occasionally, until the gravy thickens slightly. This step can be skipped if you prefer a thinner gravy.
Bake the Casserole: Cover the Dutch oven or pot with a lid or tightly sealed foil. Transfer the casserole to a preheated oven at 325°F (160°C). Bake for 2.5 to 3 hours, or until the beef is fork-tender and the potatoes are cooked through. Check for tenderness after 2.5 hours; cooking time may vary depending on your oven and the size of the beef cubes.
Rest and Serve: Once cooked, remove the casserole from the oven and let it rest for 10-15 minutes before serving. This allows the flavors to meld together and the casserole to cool slightly, making it easier to serve.
Garnish (Optional): Garnish with freshly chopped parsley before serving, if desired, for a fresh and vibrant touch. Serve hot and enjoy your delicious and comforting Beef and Potato Casserole!

Nutrition

Serving Size: one normal portion
Calories: 450
Fat: 25g
Protein: 35g