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Beef and Vegetable Casserole

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“So good. The meat is always tender no matter what type of beef that I use. I usually don't care for cooked carrots but after tasting this, I was amazed that carrots could taste so good.”
2hrs 20mins

Ingredients Nutrition


  1. Cook bacon until crisp and then crumble it.
  2. Reserve pan drippings.
  3. Cut beef into cubes.
  4. Shake a few cubes at a time in a paper bag containing the flour, salt, and pepper.
  5. Brown beef cubes on all sides in bacon drippings.
  6. Put beef cubes in a 9 x 13 pan or a 3 quart casserole.
  7. Pour wine and beef bouillon (1 beef bouillon cube dissolved in 1 1/2 cups of heated water) over beef Cover casserole with lid or foil and bake at 350°F for one hour.
  8. Stir the crumbled bacon, potatoes, onion, garlic, carrots, and green beans into meat mixture.
  9. Cover and bake 1 hour longer or until vegetables are done.
  10. I usually season the final product with a little more salt and pepper.
  11. I serve this with steamed rice.
  12. Note: If you do not have wine, substitute it with 1 cup of water and the casserole will still taste great.

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