Breastfeeding Friendly Classic Beef Casserole
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Learn more āIngredients
6 servings
- 2 lb beef chuck, cut into 1Ā½-inch cubes
- 1 tsp salt
- Ā½ tsp black pepper
- 3 tbsp all-purpose flour
- 3 tbsp olive oil
- 1 large onion, roughly chopped
- 3 cloves garlic, minced
- 2 medium carrots, cut into 1-inch pieces
- 2 stalks celery, cut into 1-inch pieces
- 2 tbsp tomato paste
- 1 cup dry red wine
- 2 cups beef stock
- 1 can (14 oz) diced tomatoes
- 2 sprigs fresh thyme
- 1 bay leaf
- 1 lb baby potatoes, halved
For serving
- 1 tbsp fresh flat-leaf parsley, chopped (optional)
Can be omittedflat-leaf parsley
Instructions
- 1
Preheat the oven to 325Ā°F (165Ā°C). Pat the beef cubes dry with paper towels, then season all over with the salt and pepper. Toss the seasoned beef in the flour until lightly coated, shaking off any excess.
- 2
Heat 2 tbsp olive oil in a large Dutch oven over medium-high heat until shimmering. Working in two batches to avoid crowding, sear the beef for 3ā4 minutes per side until deeply browned on at least two sides, then transfer to a plate. Do not rush this step ā a good sear builds the fond that flavors the whole casserole.
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