Italian · Dinner
Baked Beef and Potato Casserole
Diced beef chuck and potatoes are seared then baked together in a tomato and red wine sauce with onion, garlic and rosemary until the meat is tender and the potatoes are soft, finished with parmesan and parsley over the top before serving.
$6
15 minsPrep
95 minsCook
110 minsTotal
MediumLevel
Nutrition per serving
612Calories
42.3gProtein
29.8gFat
32.1gCarbs
6.8gSugar
4.6gFiber
698mgSodium
142mgChol
10.9gSat Fat
1450mgPotassium
135mgCalcium
5.4mgIron
3.2mcgVitamin B12
28mgVitamin C
protein-rich
rich-umami
Instructions
1
Prep
Pat beef chuck dry with paper towel and season with salt and pepper. Peel and cut potato into 1-inch chunks; dice onion and mince garlic.
2
Sear
Heat olive oil in an oven-safe skillet over medium-high heat and sear beef cubes 4 to 5 minutes, turning occasionally, until browned on all sides.
3
Sauté
Add onion and garlic to the pot over medium heat and cook 3 minutes, stirring, until onion softens and turns translucent.
4
Deglaze
Pour in red wine, scraping the pot base, and simmer 2 minutes until the liquid reduces by half.
5
Build
Stir in canned tomatoes, tomato paste, beef stock, potato chunks and rosemary; bring to a simmer, then cover and transfer to 325°F (163°C) oven for 75 minutes until beef is fork-tender.
6
Rest
Remove pot from oven and let the casserole sit uncovered for 5 minutes.
7
Plate
Spoon casserole onto a plate, scatter with grated parmesan and chopped parsley, and serve hot.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 13 oz371g beef chuck
- 22 medium potato (360g)
- 11 onion (140g)
- 4 cloves4 cloves garlic
- 7 oz100g, a quarter of a 14.5 oz can canned tomatoes
- 1/2 cup120ml dry red wine
- 1/2 cup120ml beef stock
- 2 tsp2 tsp tomato paste
- 2 sprig2 sprig fresh rosemary
- 2 tbsp26g olive oil
- 1/2 oz14g parmesan
- 2 tsp2 tsp parsley
- salt, to taste
- black pepper, to taste
