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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.”
READY IN:
2hrs 20mins
SERVES:
8
UNITS:
US

Ingredients Nutrition

Directions

  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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