Summer beef casserole
This Summer Beef Casserole combines tender beef with fresh vegetables and aromatic herbs, making for a hearty dish perfect for summer evenings. The stew-like dish is baked until rich and flavorful, showcasing the vibrant tastes of seasonal produce.
Cook time 140 min
Prep time 25 min
Ingredients:
2 tbsp olive oil2 lb beef
1 onion
2 garlic cloves
3 carrots
1 tbsp all-purpose white wheat flour
1 tbsp tomato puree
1 can canned tomatoes
2 cups beef broth
1 red pepper
1/2 cup peas
2 cups spinach
1/2 cup basil leaves
The Summer Beef Casserole is a hearty, flavorful dish that's perfect for those warm summer evenings. Combining tender beef, fresh vegetables, and aromatic herbs, this casserole is not only delicious but also nutrient-dense. Follow this recipe to create a meal that’s sure to be a hit with family and friends.
Instructions:
- Preheat your oven to 350°F (175°C).
- Chop and prepare all vegetables as per the ingredients list.
- Heat 2 tablespoons of olive oil in a large oven-safe casserole dish or Dutch oven over medium-high heat.
- Add the cubed beef and season with salt and pepper to taste. Brown on all sides for about 5-7 minutes. Remove and set aside.
- In the same casserole dish, add the chopped onion and minced garlic. Sauté for about 2-3 minutes until soft and fragrant.
- Add the sliced carrots and cook for another 5 minutes.
- Sprinkle 1 tablespoon of all-purpose flour over the sautéed vegetables. Stir well to coat and cook for another 2 minutes to form a light roux.
- Add 1 tablespoon of tomato puree and mix well to combine.
- Return the browned beef to the casserole dish.
- Pour in 1 can of canned tomatoes and 2 cups of beef broth. Stir to combine.
- Add the chopped red pepper.
- Bring the mixture to a simmer, then cover the casserole dish with a lid or aluminum foil.
- Transfer to the preheated oven and bake for 1.5 hours until the beef is tender and the sauce has thickened.
- Remove the casserole from the oven and stir in the peas and chopped spinach.
- Return to the oven uncovered and bake for an additional 10 minutes to allow the vegetables to cook.
- Remove the casserole from the oven and stir in the fresh basil leaves.
- Taste and adjust seasoning if necessary.
- Serve hot, garnished with extra basil if desired.
Your Summer Beef Casserole is now ready to be enjoyed! This dish offers a wonderful medley of rich, savory flavors complemented by the freshness of summer vegetables and herbs. Serve it hot and savor every bite of this comforting yet invigorating meal.
Summer beef casserole FAQ:
The Summer Beef Casserole should be baked for 1.5 hours covered with a lid or aluminum foil. After that, uncover and bake for an additional 10 minutes to cook the final vegetables.
The beef is done when it is tender and easily shreds with a fork. The casserole should also have thickened sauce and a rich flavor after the baking time is complete.
Yes, you can substitute other vegetables like zucchini or green beans for the peas and spinach. You can also use a different protein, such as chicken or turkey, but adjust cooking times as necessary.
Store any leftovers in an airtight container in the refrigerator for up to 3-4 days. You can also freeze the casserole for up to 3 months; reheat thoroughly before serving.
To make the Summer Beef Casserole gluten-free, you can substitute the all-purpose flour with a gluten-free flour blend or cornstarch, ensuring all other ingredients are also gluten-free.
Tips:
- Choose a cut of beef that is suitable for slow cooking, like chuck or brisket, to ensure the meat becomes tender and flavorful.
- Sauté the beef in batches if necessary to avoid overcrowding the pan, which can prevent proper browning.
- Make sure to finely chop the garlic and onion to ensure they blend seamlessly into the sauce, enhancing the overall taste.
- Allow the casserole to simmer slowly; rushing the cooking process can result in tough meat and undercooked vegetables.
- Feel free to add other summer vegetables you may have on hand, like zucchini or squash, to boost the nutritional content and flavor profile of the dish.
- For a more robust flavor, consider adding a splash of red wine along with the beef broth.
Nutrition per serving
4 ServingsCalories 760kcal
Protein 70g
Carbohydrates 18g
Fiber 5g
Sugar 9g
Fat 50g
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