Herbed Beef Vegetable Casserole Recipes
This stew looks as terrific as it tastes! Flavored with a variety of herbs and chockfull of vegetables, this recipe lists salt as an option, making it ideal for family members and friends who must restrict sodium. -Marlene Severson, Everson, Washington
Recipe From tasteofhome.com
Provided by Taste of Home
Categories Dinner
Time 2h45m
Yield 10-12 servings.
Number Of Ingredients 20
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- Roughly dice the beef into 3cm chunks, trimming off any excess fat. Place into a bowl and cover with flour, salt and pepper. Toss to coat evenly and set aside.
- Roughly chop the onions into large wedges. Dice the carrots and celery into large chunks of about equal size. Halve or quarter the mushrooms so they are a similar size to the other vegetables. Roughly chop the potatoes into large chunks and set aside in a bowl of cold water.
- Place a large oven-proof pot or casserole on high heat. Add the olive oil and brown the beef until lightly coloured on all sides. If any excess flour sticks to the pot, add a dash of the red wine and stir to loosen. Once the meat is browned, transfer to a bowl and set aside.
- Preheat the oven to 150ºC and adjust the oven racks to accommodate the casserole so it can cook in the centre of the oven.
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