Beef Casserole Root Vegetables (Printable)

Slow-cooked beef with carrots, parsnips, and potatoes in a rich herb sauce, perfect for cozy dinners.

# What You Need:

→ Meats

01 - 2.6 lbs beef chuck, cut into 1-inch cubes

→ Vegetables

02 - 2 medium onions, chopped
03 - 3 carrots, peeled and sliced
04 - 2 parsnips, peeled and sliced
05 - 2 celery stalks, chopped
06 - 3 cloves garlic, minced
07 - 14 oz potatoes, peeled and cut into chunks

→ Pantry

08 - 2 tbsp plain flour
09 - 2 tbsp tomato paste
10 - 1 2/3 cups beef stock
11 - 1 cup red wine
12 - 2 tbsp Worcestershire sauce
13 - 1 bay leaf
14 - 2 tsp dried thyme
15 - 2 tbsp olive oil
16 - Salt and freshly ground black pepper, to taste

→ Garnish

17 - 2 tbsp fresh parsley, chopped

# How to Make It:

01 - Preheat oven to 320°F.
02 - Pat beef cubes dry with paper towels. Season with salt and pepper, then dust with flour.
03 - Heat 1 tbsp olive oil in a large heavy-based casserole over medium-high heat. Brown beef in batches, adding more oil as needed. Remove beef and set aside.
04 - Reduce heat to medium. Add onions, carrots, parsnips, and celery. Cook for 5 minutes until softened. Add garlic and cook for 1 minute.
05 - Stir in tomato paste, cooking for 1 minute. Return browned beef to the casserole dish.
06 - Pour in red wine and scrape browned bits from the bottom. Simmer for 2 minutes.
07 - Add beef stock, Worcestershire sauce, bay leaf, and dried thyme. Stir thoroughly.
08 - Add potato chunks. Bring to a gentle simmer, cover, then transfer casserole to oven.
09 - Bake for 2 hours, stirring once or twice during cooking, until beef is very tender and sauce is rich.
10 - Remove bay leaf. Adjust seasoning with salt and pepper. Garnish with chopped parsley and serve.

# Expert Suggestions:

01 -
  • It's a one-pot wonder that does most of the work while you relax—the oven does the heavy lifting
  • The beef becomes impossibly tender and melts in your mouth, while the vegetables soak up all that rich, wine-kissed sauce
  • It actually tastes better the next day, making it perfect for meal prep or feeding a crowd
02 -
  • Don't skip the browning step—it takes time, but those browned, caramelized bits are what give the final dish its depth and richness. Rush this and the casserole will taste flat.
  • The beef will continue to tenderize as it cools, so if it seems slightly firm when you first serve it, rest assured it'll be even better tomorrow. This dish genuinely improves on day two.
03 -
  • Let the casserole cool slightly before serving—this helps the flavors settle and makes it easier to eat without burning your mouth
  • If you have an Instant Pot or pressure cooker, you can make this in about 45 minutes on high pressure, though the stovetop braise develops deeper flavor

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