These hearty beef casseroles bring together tender beef, potatoes, and vegetables in easy, satisfying meals. You’ll find practical recipe ideas for busy weeknights, family dinners, and cozy weekends at home. Choose a simple favorite to make with ingredients you already have on hand.
Helpful Tips Before You Start
A few simple steps can help your beef, potatoes, and vegetables cook evenly and come out tender.
Choose the Right Cut of Beef
Chuck or stew meat works well in casseroles that cook for a long time. Cut the beef into similar-sized pieces so they cook at the same rate.
Cut Vegetables Evenly
Keep potato and vegetable pieces close in size for more even cooking. Cut dense vegetables, such as carrots, smaller than quicker-cooking ones.
Brown the Beef First
Searing the beef before it goes into the casserole adds savory flavor. Brown it in batches so the pieces develop a crust instead of steaming.
Keep the Liquid in Check
Vegetables release moisture as they cook, so measure broth or sauce carefully. Too much liquid can leave the casserole watery.
Check for Tenderness
Cooking times can vary with the size of the beef pieces and the type of dish. Before serving, make sure the beef is fork-tender and the potatoes are cooked through.
Classic Beef, Potato, and Carrot Casserole with Savory Gravy
This classic casserole brings together tender beef, soft potatoes, and sweet carrots in a rich, savory gravy. Browning the beef first builds deep flavor, while a covered bake lets the vegetables cook gently alongside it.
It’s a hearty choice for a family dinner or a relaxed weekend meal. The gravy thickens around the beef and vegetables, making each serving satisfying on its own.
Serves 4 people.
Ingredients
- 1½ pounds beef chuck, cut into 1-inch cubes
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- 2 tablespoons all-purpose flour
- 2 tablespoons vegetable oil
- 1 medium yellow onion, chopped
- 2 garlic cloves, minced
- 2 tablespoons tomato paste
- 2 cups low-sodium beef broth
- 1 teaspoon Worcestershire sauce
- 1 teaspoon dried thyme
- 1 pound Yukon Gold potatoes, cut into 1-inch chunks
- 3 medium carrots, cut into ¾-inch pieces
- 1 tablespoon cornstarch
- 1 tablespoon cold water
Instructions
- Heat the oven to 325°F. Pat the beef dry, then season it with the salt and black pepper. Sprinkle the flour over the beef and toss to coat.
- Heat the vegetable oil in a large oven-safe Dutch oven over medium-high heat. Brown the beef in batches, turning the pieces so they color on several sides. Transfer the browned beef to a plate.
- Reduce the heat to medium. Add the onion to the pot and cook for about 4 minutes, stirring often, until softened. Stir in the garlic and tomato paste, and cook for 1 minute.
- Pour in the beef broth and Worcestershire sauce. Stir well, scraping up the browned bits from the bottom of the pot. Add the dried thyme and return the beef and any juices to the pot.
- Stir in the potatoes and carrots. Bring the liquid to a gentle simmer, then cover the pot and transfer it to the oven. Bake for about 2 hours, until the beef is tender and the vegetables are cooked through.
- Stir the cornstarch and cold water together in a small bowl until smooth. Remove the pot from the oven and place it over medium heat. Stir the cornstarch mixture into the casserole and simmer uncovered for 2 to 3 minutes, stirring gently, until the gravy thickens.
Extra Tips
Cut the potatoes and carrots into similarly sized pieces so they cook evenly. If the gravy is already thick when the casserole comes out of the oven, add the cornstarch mixture gradually and stop when it reaches the consistency you like.Course: Main Course Cuisine: American Equipment: Dutch Oven, Cutting Board, Knife, Small Bowl
Shepherd’s Pie-Style Beef Casserole with Mashed Potatoes and Peas
This casserole brings the familiar comfort of shepherd’s pie to the table, with a savory ground beef and vegetable filling tucked beneath creamy mashed potatoes. Peas add a little sweetness, while tomato paste and beef broth give the filling a rich, hearty flavor.
It works well for a cozy family dinner or a make-ahead meal for a busy evening. The browned potato topping bakes up lightly golden, with a soft, fluffy center and a satisfying contrast to the tender filling below.
Serves 4 people.
Ingredients
- 1 pound ground beef
- 1 tablespoon olive oil
- 1 small yellow onion, diced
- 1 medium carrot, diced
- 2 cloves garlic, minced
- 1 tablespoon tomato paste
- 1 tablespoon all-purpose flour
- 1 cup beef broth
- 1 teaspoon Worcestershire sauce
- 1 cup frozen peas
- 1 teaspoon dried thyme
- ½ teaspoon salt, plus more for the potatoes
- ¼ teaspoon black pepper
- 1½ pounds russet potatoes, peeled and cut into chunks
- ¼ cup milk
- 2 tablespoons unsalted butter
Instructions
- Heat the oven to 400°F. Place the potatoes in a pot and cover them with cold water. Add a generous pinch of salt, bring to a boil, and cook until the potatoes are tender when pierced with a fork, about 15 to 18 minutes.
- While the potatoes cook, heat the olive oil in a large skillet over medium heat. Add the ground beef, onion, and carrot. Cook, breaking up the beef, until it is browned and the onion and carrot begin to soften, about 7 to 9 minutes. Drain excess fat if needed.
- Stir in the garlic and tomato paste. Cook for 1 minute, then sprinkle in the flour and stir until it coats the beef and vegetables. Slowly pour in the beef broth, stirring to prevent lumps. Add the Worcestershire sauce, dried thyme, ½ teaspoon salt, and black pepper. Simmer until the sauce thickens slightly, about 3 to 4 minutes.
- Stir the frozen peas into the beef mixture, then spread the filling evenly in a medium baking dish.
- Drain the cooked potatoes and return them to the pot. Add the milk and butter, then mash until smooth. Taste and add more salt if needed.
- Spoon the mashed potatoes over the filling and spread them into an even layer, covering the edges of the dish. Bake until the filling is bubbling and the potato topping is lightly golden, about 20 to 25 minutes. Let the casserole rest for 5 minutes before serving.
Extra Tips
For a more textured golden top, rake a fork gently across the mashed potatoes before baking. If making the casserole ahead, keep the filling and potato topping covered separately in the refrigerator, then assemble and bake until hot and bubbling.Course: Main Course Cuisine: British Equipment: Large Pot, Large Skillet, Potato Masher, Medium Baking Dish
Beef and Potato Cottage Pie with Sweet Corn and Cheddar
This cottage pie layers a savory beef and vegetable filling with fluffy mashed potatoes, sweet corn, and a golden cheddar topping. It is hearty comfort food with a pleasing mix of creamy, tender, and crisp textures.
Serve it for a cozy family dinner when you want a filling casserole that brings beef, potatoes, and vegetables together in one dish. The corn adds little pockets of sweetness, while sharp cheddar gives the topping a rich, savory finish.
Serves 4 people.
Ingredients
- 1½ pounds russet potatoes, peeled and cut into chunks
- 3 tablespoons unsalted butter, divided
- ¼ cup milk
- ½ teaspoon salt, divided
- ¼ teaspoon black pepper, divided
- 1 tablespoon olive oil
- 1 pound lean ground beef
- 1 small yellow onion, finely diced
- 1 medium carrot, peeled and diced
- 1 tablespoon tomato paste
- 1 tablespoon all-purpose flour
- ¾ cup beef broth
- 1 cup frozen sweet corn, thawed
- 1 teaspoon Worcestershire sauce
- 1 teaspoon chopped fresh thyme
- 1 cup shredded sharp cheddar cheese
Instructions
- Heat the oven to 400°F. Place the potatoes in a saucepan and cover them with cold water. Bring the water to a boil, then cook until the potatoes are tender when pierced with a fork, about 15 to 20 minutes.
- Drain the potatoes well. Return them to the saucepan and mash with 2 tablespoons of butter, the milk, and half of the salt and pepper. Set the mashed potatoes aside.
- While the potatoes cook, heat the olive oil in a large skillet over medium heat. Add the ground beef, onion, and carrot. Cook, breaking up the beef with a spoon, until the beef is browned and the vegetables have softened, about 7 to 9 minutes. Spoon off excess fat if needed.
- Stir in the tomato paste and flour until evenly mixed. Pour in the beef broth and add the Worcestershire sauce, thyme, and remaining salt and pepper. Simmer for 3 to 4 minutes, stirring, until the filling thickens. Fold in the sweet corn.
- Spoon the beef mixture into a baking dish and spread it into an even layer. Cover it with the mashed potatoes, spreading them to the edges so the filling is enclosed.
- Sprinkle the cheddar evenly over the potatoes. Melt the remaining tablespoon of butter and drizzle it over the top.
- Bake for 20 to 25 minutes, until the filling is bubbling around the edges and the cheese is melted and golden. Let the pie rest for 5 minutes before serving.
Extra Tips
For a crispier top, use a fork to make ridges in the mashed potatoes before adding the cheddar. If assembling the pie ahead, prepare the filling and potatoes separately, then layer and bake just before serving so the topping stays fluffy.Course: Main Course Cuisine: American Equipment: Saucepan, Large Skillet, Potato Masher, Baking Dish
French Onion Beef Casserole with Potatoes, Carrots, and Gruyère
This casserole brings together tender beef, potatoes, and carrots with the savory sweetness of French onion-style caramelized onions. A splash of beef broth keeps the filling moist, while Gruyère melts into a golden, cheesy topping.
It’s a cozy one-dish dinner for a chilly evening or a relaxed weekend meal. The potatoes make it hearty, and the onions add deep flavor without relying on canned soup.
Serves 4 people.
Ingredients
- 1 pound beef stew meat, cut into 1-inch pieces
- 1 tablespoon olive oil
- 2 large yellow onions, thinly sliced
- 1 teaspoon granulated sugar
- 2 tablespoons all-purpose flour
- 1 cup beef broth
- 1 teaspoon fresh thyme leaves
- 1 teaspoon Worcestershire sauce
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 pound Yukon Gold potatoes, cut into ½-inch cubes
- 2 medium carrots, peeled and cut into ½-inch pieces
- 1 cup shredded Gruyère cheese
Instructions
- Heat the oven to 375°F. Pat the beef dry, then season it with the salt and black pepper.
- Heat the olive oil in a large oven-safe skillet over medium-high heat. Add the beef in a single layer and brown it on all sides, working in batches if needed. Transfer the browned beef to a plate.
- Reduce the heat to medium. Add the sliced onions to the skillet and cook, stirring often, until soft and golden, about 15 to 20 minutes. Stir in the sugar and cook for 1 minute.
- Sprinkle the flour over the onions and stir until evenly coated. Gradually pour in the beef broth, stirring to loosen any browned bits from the bottom of the skillet. Add the thyme and Worcestershire sauce, then return the beef and any juices to the skillet.
- Stir in the potatoes and carrots. Cover the skillet tightly with a lid or foil and bake until the beef and vegetables are tender, about 60 minutes.
- Remove the cover and sprinkle the Gruyère evenly over the casserole. Bake uncovered for 10 to 15 minutes, until the cheese is melted and lightly browned. Let it rest for 5 minutes before serving.
Extra Tips
Cut the potatoes and carrots into similarly sized pieces so they cook evenly. If your skillet is not oven-safe, transfer the beef and vegetable mixture to a casserole dish before baking, then add the Gruyère for the final uncovered bake.Course: Main Course Cuisine: French Equipment: Large Oven-Safe Skillet, Cutting Board, Knife, Measuring Cups, Measuring Spoons
Mexican-Style Beef, Potato, and Black Bean Casserole
This casserole brings together seasoned ground beef, tender potatoes, and black beans in a hearty, tomato-based bake. Cumin, chili powder, and a little smoked paprika give it a warm Mexican-style flavor without making it overly spicy.
It is a filling choice for a family dinner or a casual make-ahead meal. The potatoes soften as they bake, while the beef and beans make each serving substantial. A fresh cilantro topping adds a bright finish.
Serves 4 people.
Ingredients
- 1 pound ground beef
- 1 tablespoon olive oil
- 1 medium yellow onion, diced
- 2 cloves garlic, minced
- 1 tablespoon chili powder
- 1 teaspoon ground cumin
- ½ teaspoon smoked paprika
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 pound Yukon Gold potatoes, cut into ½-inch cubes
- 1 red bell pepper, diced
- 1 can (14.5 ounces) diced tomatoes
- ½ cup beef broth
- 1 can (15 ounces) black beans, drained and rinsed
- 1 cup shredded Monterey Jack cheese
- 2 tablespoons chopped fresh cilantro
Instructions
- Heat the oven to 400°F. Lightly grease a 2-quart casserole dish.
- Warm the olive oil in a large skillet over medium heat. Add the ground beef and diced onion. Cook, breaking up the beef, until it is browned and the onion has softened. Drain excess fat if needed.
- Stir in the garlic, chili powder, cumin, smoked paprika, salt, and black pepper. Cook for about 30 seconds, stirring, until fragrant.
- Add the potatoes, red bell pepper, diced tomatoes, and beef broth to the skillet. Stir to combine, then bring the mixture to a gentle simmer.
- Transfer the mixture to the prepared casserole dish. Cover tightly with foil and bake for 35 minutes, until the potatoes are nearly tender.
- Remove the foil and stir in the black beans. Sprinkle the Monterey Jack cheese evenly over the top. Bake uncovered for 12 to 15 minutes, until the potatoes are tender and the cheese has melted.
- Let the casserole rest for 5 minutes, then sprinkle with chopped cilantro before serving.
Extra Tips
Cut the potatoes into evenly sized cubes so they cook at the same rate, and keep the dish covered for the first part of baking to help them soften. For a make-ahead dinner, prepare the beef mixture and refrigerate it in the casserole dish, then bake it covered until the potatoes are tender before adding the beans and cheese.Course: Main Course Cuisine: Mexican Equipment: Large Skillet, 2-Quart Casserole Dish, Aluminum Foil
Mediterranean Beef Casserole with Potatoes, Eggplant, and Zucchini
This Mediterranean-style casserole brings together tender beef, hearty potatoes, and soft, golden-edged eggplant and zucchini in a tomato sauce with garlic, oregano, and warm spices. A little lemon and fresh parsley brighten the rich, savory flavors.
It makes a comforting one-dish dinner for a family meal or a relaxed weekend supper. Serve it straight from the casserole dish, with the vegetables nestled into the sauce and the beef cooked until tender.
Serves 4 people.
Ingredients
- 1½ pounds beef chuck, cut into 1-inch cubes
- 2 tablespoons olive oil, divided
- 1 medium yellow onion, chopped
- 3 garlic cloves, minced
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- ½ teaspoon ground cinnamon
- 1 tablespoon tomato paste
- 1 can (14.5 ounces) crushed tomatoes
- 1 cup beef broth
- 1 medium eggplant, cut into 1-inch cubes
- 1 medium zucchini, cut into ½-inch rounds
- 12 ounces baby potatoes, halved
- ¾ teaspoon salt
- ½ teaspoon black pepper
- 1 tablespoon lemon juice
- 2 tablespoons chopped fresh parsley
Instructions
- Heat the oven to 350°F. Pat the beef dry and season it with the salt and black pepper.
- Heat 1 tablespoon of olive oil in a large oven-safe casserole dish or Dutch oven over medium-high heat. Brown the beef in batches, turning the pieces so they color on several sides. Transfer the browned beef to a plate.
- Add the remaining olive oil to the dish. Stir in the onion and cook until softened, about 4 minutes. Add the garlic, cumin, oregano, and cinnamon, and stir for 30 seconds. Mix in the tomato paste.
- Pour in the crushed tomatoes and beef broth, scraping the bottom of the dish to loosen any browned bits. Return the beef and its juices to the dish. Bring the mixture to a gentle simmer, then cover and bake for 1 hour.
- Stir in the potatoes and eggplant, making sure they are nestled into the sauce. Cover and bake for 30 minutes. Add the zucchini, cover again, and bake for another 25 to 35 minutes, until the beef and potatoes are tender.
- Stir in the lemon juice and chopped parsley. Taste the sauce and adjust the seasoning with a little more salt or pepper if needed. Let the casserole rest for 5 minutes before serving.
Extra Tips
Cut the potatoes and eggplant into similar-sized pieces so they cook evenly, and add the zucchini later to help it hold its shape. If the sauce looks too thick before the beef is tender, stir in a small splash of beef broth.Course: Main Course Cuisine: Mediterranean Equipment: Oven-Safe Casserole Dish or Dutch Oven, Cutting Board, Knife
Italian Beef and Potato Casserole with Tomatoes, Peppers, and Mozzarella
This hearty casserole layers tender potatoes with seasoned beef, sweet peppers, tomatoes, and melted mozzarella. It brings Italian-inspired flavors to a filling one-dish dinner.
Serve it on a cool evening when you want a comforting meal with vegetables built in. The potatoes soften as they bake, while the mozzarella forms a golden, stretchy topping.
Serves 4 people.
Ingredients
- 1 tablespoon olive oil
- 1 pound lean ground beef
- 1 medium yellow onion, diced
- 1 red bell pepper, diced
- 2 garlic cloves, minced
- 1 teaspoon dried Italian seasoning
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 can (14.5 ounces) diced tomatoes, drained
- 1/2 cup beef broth
- 1 1/2 pounds Yukon Gold potatoes, thinly sliced
- 1 1/2 cups shredded mozzarella
Instructions
- Heat the oven to 375°F. Lightly grease a 9-by-13-inch baking dish.
- Heat the olive oil in a large skillet over medium heat. Add the ground beef and onion. Cook, breaking up the beef, until it is browned and the onion has softened. Drain excess fat if needed.
- Stir in the red bell pepper, garlic, Italian seasoning, salt, and black pepper. Cook for 2 minutes, stirring often. Add the drained tomatoes and beef broth, then simmer for 3 minutes.
- Arrange half of the sliced potatoes in an even layer in the baking dish. Spoon half of the beef mixture over them. Repeat with the remaining potatoes and beef mixture.
- Cover the dish tightly with foil and bake for 45 minutes, or until the potatoes are nearly tender when pierced with a knife.
- Remove the foil and sprinkle the mozzarella evenly over the casserole. Bake uncovered for 15 to 20 minutes, until the potatoes are tender and the cheese is melted and lightly golden. Let the casserole rest for 5 minutes before serving.
Extra Tips
Slice the potatoes evenly so they cook at the same rate, and keep the foil snug during the first bake to help them soften. If the cheese browns before the potatoes are tender, loosely cover the dish again and continue baking until the potatoes are done.Course: Main Course Cuisine: Italian Equipment: 9-by-13-inch Baking Dish, Large Skillet, Knife, Cutting Board
Beef, Potato, and Mushroom Casserole with Red Wine Sauce
This cozy casserole pairs tender chunks of beef and soft potatoes with earthy mushrooms in a rich red wine sauce. It is a satisfying choice for a chilly evening or a relaxed weekend dinner.
The dish cooks slowly in the oven, giving the beef time to become tender and the sauce time to deepen in flavor. Carrots and onions add sweetness, while the potatoes make it a hearty one-pan meal.
Serves 4 people.
Ingredients
- 1½ pounds beef chuck, cut into 1½-inch cubes
- 1½ pounds Yukon Gold potatoes, cut into 1-inch pieces
- 8 ounces cremini mushrooms, quartered
- 2 medium carrots, cut into thick slices
- 1 medium yellow onion, chopped
- 2 tablespoons olive oil
- 2 tablespoons tomato paste
- 2 tablespoons all-purpose flour
- 1 cup dry red wine
- 2 cups beef broth
- 2 cloves garlic, minced
- 1 teaspoon dried thyme
- 1 bay leaf
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- 2 tablespoons chopped fresh parsley
Instructions
- Heat the oven to 325°F. Pat the beef dry, then season it with the salt and black pepper.
- Heat the olive oil in a large Dutch oven over medium-high heat. Brown the beef in batches, turning the pieces so they brown on several sides. Transfer the beef to a plate.
- Add the onion, carrots, and mushrooms to the pot. Cook for about 5 minutes, stirring occasionally, until the onion begins to soften and the mushrooms release some of their moisture.
- Stir in the garlic and tomato paste. Cook for 1 minute, then sprinkle the flour over the vegetables and stir until evenly combined.
- Pour in the red wine and scrape the bottom of the pot to loosen any browned bits. Let it simmer for 2 minutes. Stir in the beef broth and dried thyme.
- Return the beef and any juices on the plate to the pot. Add the bay leaf and potatoes, then stir to coat everything in the sauce. Bring the liquid to a gentle simmer.
- Cover the pot and transfer it to the oven. Bake for 2 to 2½ hours, until the beef is tender and the potatoes are easily pierced with a fork.
- Remove the bay leaf. Taste the sauce and adjust the seasoning if needed. Sprinkle the chopped parsley over the casserole before serving.
Extra Tips
For the best browning, give the beef plenty of space in the pot and work in batches. If the sauce seems thinner than you like, simmer the casserole uncovered on the stovetop for a few minutes before adding the parsley.Course: Main Course Cuisine: French Equipment: Dutch Oven, Cutting Board, Chef’s Knife, Measuring Cups and Spoons
Irish Beef and Potato Casserole with Cabbage and Stout
This casserole brings together tender chunks of beef, potatoes, and cabbage in a savory stout gravy. Browning the beef first adds depth, while a slow oven braise makes the vegetables soft and the sauce rich.
It is a hearty one-pot meal for a chilly evening or a relaxed weekend dinner. The stout gives the gravy a malty, slightly bitter edge that balances the sweet onion and earthy vegetables.
Serves 4 people.
Ingredients
- 1½ pounds boneless beef chuck, cut into 1½-inch cubes
- 1 teaspoon salt
- ½ teaspoon black pepper
- 2 tablespoons all-purpose flour
- 2 tablespoons neutral oil
- 1 large yellow onion, cut into wedges
- 2 cloves garlic, minced
- 2 tablespoons tomato paste
- 1 cup stout beer
- 1½ cups beef broth
- 1 teaspoon dried thyme
- 1 bay leaf
- 1 pound Yukon Gold potatoes, cut into 1½-inch chunks
- 2 medium carrots, cut into thick rounds
- 3 cups green cabbage, cut into wedges
- 1 tablespoon chopped fresh parsley
Instructions
- Heat the oven to 325°F. Pat the beef dry, then season it with the salt and black pepper. Toss the beef with the flour until lightly coated.
- Heat the oil in a large Dutch oven over medium-high heat. Brown the beef in batches, turning the pieces so they color on several sides. Transfer the browned beef to a plate.
- Add the onion to the pot and cook for about 4 minutes, stirring occasionally. Stir in the garlic and tomato paste and cook for 1 minute.
- Pour in the stout and scrape the browned bits from the bottom of the pot. Stir in the beef broth, thyme, and bay leaf. Return the beef and any juices to the pot.
- Cover the pot and transfer it to the oven. Braise for 1 hour and 15 minutes, until the beef is beginning to soften.
- Stir in the potatoes and carrots. Arrange the cabbage wedges on top, then cover and return the pot to the oven. Cook for 45 to 55 minutes, until the beef and vegetables are fork-tender.
- Remove the bay leaf. Taste the gravy and adjust the seasoning if needed. Sprinkle with parsley before serving.
Extra Tips
Cut the potatoes and carrots into similarly sized pieces so they soften at about the same rate. Keep the cabbage wedges fairly thick so they hold their shape during the final braise. If the gravy seems thin, remove the vegetables and beef once tender, then simmer the uncovered sauce on the stovetop until it thickens.Course: Main Course Cuisine: Irish Equipment: Dutch Oven, Chef’s Knife, Cutting Board
Moroccan-Spiced Beef Casserole with Potatoes, Chickpeas, and Carrots
This hearty casserole brings together tender beef, soft potatoes, sweet carrots, and chickpeas in a warmly spiced tomato sauce. Cumin, coriander, cinnamon, and paprika give it a Moroccan-inspired flavor without making it overly spicy.
It is a satisfying one-pot meal for a cozy weeknight or a relaxed weekend dinner. The chickpeas help make each serving filling, while the sauce thickens around the vegetables as the casserole cooks.
Serves 4 people.
Ingredients
- 1½ pounds beef chuck, cut into 1½-inch cubes
- 1 teaspoon salt
- ½ teaspoon black pepper
- 2 tablespoons olive oil
- 1 medium yellow onion, chopped
- 3 garlic cloves, minced
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon paprika
- ½ teaspoon ground cinnamon
- 1 tablespoon tomato paste
- 1 can (14.5 ounces) diced tomatoes
- 2 cups beef broth
- 1 pound Yukon Gold potatoes, cut into 1-inch pieces
- 3 medium carrots, peeled and cut into ½-inch rounds
- 1 can (15 ounces) chickpeas, drained and rinsed
- 1 tablespoon lemon juice
- 2 tablespoons chopped fresh parsley
Instructions
- Pat the beef dry and season it with the salt and black pepper. Heat the olive oil in a large Dutch oven over medium-high heat. Brown the beef in batches, turning the pieces so they develop color on several sides. Transfer the browned beef to a plate.
- Reduce the heat to medium. Add the onion to the pot and cook for about 5 minutes, stirring and scraping up the browned bits, until softened. Stir in the garlic, cumin, coriander, paprika, and cinnamon. Cook for 30 seconds, then mix in the tomato paste.
- Pour in the diced tomatoes and beef broth. Stir well, then return the beef and any juices on the plate to the pot. Bring the mixture to a gentle simmer.
- Cover the pot and reduce the heat to low. Simmer for 1 hour, stirring occasionally, until the beef is beginning to soften.
- Stir in the potatoes and carrots. Cover and simmer for 30 to 40 minutes, until the beef and vegetables are fork-tender. Add the chickpeas for the final 10 minutes so they heat through without becoming too soft.
- Stir in the lemon juice and chopped parsley. Taste the sauce and adjust the seasoning if needed, then serve hot.
Extra Tips
Cut the potatoes and carrots into evenly sized pieces so they finish cooking together. If the sauce looks thin near the end, simmer the casserole uncovered for a few minutes, stirring gently. Leftovers reheat well on the stovetop over low heat with a small splash of beef broth if the sauce has thickened.Course: Main Course Cuisine: Moroccan Equipment: Large Dutch Oven, Cutting Board, Chef’s Knife, Measuring Spoons
Beef, Potato, and Green Bean Casserole with Tomato Herb Sauce
This hearty casserole layers tender potatoes and green beans with browned beef in a savory tomato sauce flavored with thyme and rosemary. It brings plenty of vegetables and comfort-food flavor to the table in one satisfying dish.
Serve it for a cozy family dinner or make it ahead for a busy weeknight. The potatoes soak up the herb sauce as they bake, while the green beans add a fresh, tender bite.
Serves 4 people.
Ingredients
- 1 tablespoon olive oil
- 1 pound lean ground beef
- 1 small yellow onion, diced
- 2 cloves garlic, minced
- 1 tablespoon tomato paste
- 1 can (14.5 ounces) crushed tomatoes
- ½ cup beef broth
- 1 teaspoon dried thyme
- ½ teaspoon dried rosemary
- ¾ teaspoon salt
- ¼ teaspoon black pepper
- 1½ pounds Yukon Gold potatoes, cut into ½-inch cubes
- 8 ounces green beans, trimmed and cut into 1-inch pieces
- ½ cup shredded cheddar cheese
Instructions
- Heat the oven to 375°F. Lightly grease a 2-quart casserole dish.
- Warm the olive oil in a large skillet over medium heat. Add the ground beef and diced onion. Cook for 6 to 8 minutes, breaking up the beef, until it is browned and the onion is softened. Drain excess fat if needed.
- Stir in the garlic and tomato paste. Cook for 30 seconds, then add the crushed tomatoes, beef broth, thyme, rosemary, salt, and black pepper. Simmer for 3 minutes, stirring to combine.
- Add the potatoes and green beans to the skillet. Stir until the vegetables are coated in the tomato herb sauce. Transfer the mixture to the prepared casserole dish and spread it evenly.
- Cover the dish tightly with foil and bake for 45 minutes. Remove the foil and check that the potatoes are nearly tender. If they are still firm, cover and bake for another 10 minutes.
- Sprinkle the cheddar cheese over the casserole. Bake uncovered for 10 to 15 minutes, until the potatoes are tender and the cheese has melted. Let the casserole rest for 5 minutes before serving.
Extra Tips
Cut the potatoes into evenly sized cubes so they cook at the same rate, and keep the foil tightly sealed during the first part of baking to help them soften. For a make-ahead dinner, assemble the casserole without the cheese, cover, and refrigerate it; let it sit at room temperature while the oven heats, then bake until hot and add the cheese near the end.Course: Main Course Cuisine: American Equipment: Large Skillet, 2-Quart Casserole Dish, Foil
Slow-Cooked Beef Brisket Casserole with Potatoes and Root Vegetables
This slow-cooked brisket casserole pairs tender beef with potatoes, carrots, and parsnips in a rich, savory broth. The slow cooker does the work while the vegetables soak up the beefy juices.
It’s a cozy choice for a relaxed family dinner or a make-ahead weekend meal. Serve it straight from the slow cooker for a hearty, one-pot dish with fork-tender brisket and soft root vegetables.
Serves 4 people.
Ingredients
- 2 pounds beef brisket, trimmed and cut into 4 pieces
- 1 tablespoon olive oil
- 1 medium yellow onion, sliced
- 2 garlic cloves, minced
- 1 tablespoon tomato paste
- 2 cups low-sodium beef broth
- 1 tablespoon Worcestershire sauce
- 1 teaspoon dried thyme
- 1 bay leaf
- 1 pound Yukon Gold potatoes, cut into 1½-inch chunks
- 2 medium carrots, peeled and cut into 1-inch pieces
- 2 medium parsnips, peeled and cut into 1-inch pieces
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 2 tablespoons chopped fresh parsley
Instructions
- Pat the brisket pieces dry and season them with the salt and black pepper. Heat the olive oil in a large skillet over medium-high heat. Brown the brisket on all sides, then transfer it to the slow cooker.
- Add the sliced onion to the same skillet and cook for 3 to 4 minutes, stirring until it begins to soften. Stir in the garlic and tomato paste and cook for 30 seconds.
- Pour the beef broth and Worcestershire sauce into the skillet. Stir to loosen the browned bits from the bottom, then pour the mixture over the brisket in the slow cooker. Add the dried thyme and bay leaf.
- Arrange the potatoes, carrots, and parsnips around and over the brisket. Cover and cook on low for 8 to 9 hours, until the beef is fork-tender and the vegetables are soft.
- Remove the bay leaf. Transfer the brisket to a cutting board and slice it across the grain. Return the slices to the slow cooker and gently stir them into the vegetables and cooking liquid. Sprinkle with chopped parsley before serving.
Extra Tips
Cut the root vegetables into similarly sized pieces so they cook evenly, and keep them around the brisket rather than beneath it to help them hold their shape. If making the casserole ahead, refrigerate the brisket and vegetables in their cooking liquid, then reheat gently until hot throughout.Course: Main Course Cuisine: American Equipment: Slow Cooker, Large Skillet, Cutting Board
Cheesy Beef, Potato, and Broccoli Casserole
This casserole brings ground beef, tender potatoes, and broccoli together under a creamy cheddar sauce. It makes a filling family dinner with familiar flavors and plenty of vegetables in each serving.
The top bakes up golden and cheesy, while the potatoes soak up the savory sauce. Serve it on a busy weeknight or make it for a cozy weekend meal.
Serves 4 people.
Ingredients
- 1 pound lean ground beef
- 1 pound Yukon Gold potatoes, cut into ½-inch cubes
- 3 cups broccoli florets
- 1 tablespoon olive oil
- 1 small yellow onion, diced
- 2 tablespoons all-purpose flour
- 1 cup beef broth
- 1 cup milk
- 1 teaspoon Dijon mustard
- ½ teaspoon garlic powder
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1½ cups shredded sharp cheddar cheese, divided
Instructions
- Heat the oven to 400°F. Lightly grease a 2-quart baking dish.
- Put the cubed potatoes in a saucepan and cover them with water. Bring to a boil, then simmer for 8 to 10 minutes, until they are just starting to soften. Add the broccoli during the last 2 minutes. Drain well and set aside.
- While the vegetables cook, heat the olive oil in a large skillet over medium heat. Add the diced onion and ground beef. Cook, breaking up the beef, until the meat is browned and the onion is soft. Drain off excess fat if needed.
- Sprinkle the flour over the beef mixture and stir for 1 minute. Slowly pour in the beef broth and milk, stirring until smooth. Add the Dijon mustard, garlic powder, salt, and black pepper. Cook for a few minutes, stirring, until the sauce thickens.
- Stir 1 cup of the cheddar into the sauce until melted. Fold in the drained potatoes and broccoli, then transfer the mixture to the prepared baking dish. Sprinkle the remaining cheddar evenly over the top.
- Bake uncovered for 20 to 25 minutes, until the casserole is bubbling and the cheese is golden. Let it rest for 5 minutes before serving.
Extra Tips
Cut the potatoes into evenly sized cubes so they soften at the same rate, and drain them and the broccoli well to keep the sauce from becoming watery. For a make-ahead dinner, assemble the casserole and refrigerate it before baking. Add a few extra minutes in the oven if baking it straight from the refrigerator.Course: Main Course Cuisine: American Equipment: Saucepan, Large Skillet, 2-quart Baking Dish
