Eosinophilic Esophagitis Friendly Classic Beef Casserole

Total time3 hr

Prep time25 min

Cook time2 hr 35 min

4.8

(11)

Eosinophilic Esophagitis Friendly Classic Beef Casserole

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Ingredients

6 servings

2 lb beef chuck, cut into 1½-inch cubes
1 tsp salt
½ tsp black pepper
3 tbsp all-purpose flour
Chef's tip
Choose a gluten-free baking blend labeled 1:1 or cup-for-cup and use the same amount. Almond and coconut flour won't work the same way.
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)

Instructions

1
Preheat the oven to 325°F (165°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 3–4 minutes per side until deeply browned on at least two sides, then transfer to a plate. Do not rush this step — a good sear builds the fond that flavors the whole casserole.

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