Description
A hearty and flavorful slow-cooked beef casserole perfect for summer meals.
Ingredients
Scale
- 2 pounds beef chuck, cut into 1-inch cubes
- 2 tablespoons olive oil
- 1 large onion, diced
- 3 cloves garlic, minced
- 2 carrots, sliced
- 2 celery stalks, sliced
- 1 red bell pepper, chopped
- 1 can (14.5 ounces) diced tomatoes, undrained
- 1 cup beef broth
- 1 tablespoon Worcestershire sauce
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- Salt and pepper to taste
- 1 cup frozen peas
- Fresh parsley, chopped (for garnish)
Instructions
- In a large skillet, heat the olive oil over medium-high heat. Add the beef cubes and brown on all sides, about 5-7 minutes. Remove the beef and set aside.
- In the same skillet, add the onion and garlic. Sauté until the onion is translucent, about 3-4 minutes.
- In a slow cooker, combine the browned beef, sautéed onion and garlic, carrots, celery, red bell pepper, diced tomatoes, beef broth, Worcestershire sauce, thyme, oregano, salt, and pepper.
- Stir to combine all ingredients. Cover and cook on low for 6-8 hours or on high for 3-4 hours, until the beef is tender.
- About 30 minutes before serving, stir in the frozen peas. Cover and continue cooking until heated through.
- Serve hot, garnished with fresh parsley.
Notes
- For a thicker sauce, mix 2 tablespoons of cornstarch with 2 tablespoons of cold water and stir it into the casserole during the last 30 minutes of cooking.
- Add your favorite vegetables like zucchini or mushrooms for extra flavor and nutrition.
- Prep Time: 15 minutes
- Cook Time: 6-8 hours
- Category: Main Dish
- Method: Slow Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 4g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 7g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 80mg