Grandma’s Hearty Beef Stew Casserole

There’s something so comforting about a recipe that feels like a hug from the past. This casserole version of beef stew has all the familiar, cozy flavors but bakes up into a convenient one-dish meal, perfect for feeding a family or enjoying as leftovers.

Ingredients

For the stew:

• 2 lbs beef chuck roast, cut into 1-inch cubes

• 3 tablespoons all-purpose flour

• 1 teaspoon salt

• ½ teaspoon black pepper

• 3 tablespoons olive oil

• 1 large onion, chopped

• 3 cloves garlic, minced

• 4 carrots, peeled and cut into 1-inch pieces

• 3 celery stalks, cut into 1-inch pieces

• 1 lb baby potatoes, halved (or quartered if large)

• 1 cup frozen peas

For the sauce:

• 2 cups beef broth

• 1 tablespoon tomato paste

• 1 tablespoon Worcestershire sauce

• 1 teaspoon dried thyme

• 2 bay leaves

For the topping (optional but traditional):

• 1 batch of homemade baking powder biscuit dough or store-bought biscuit dough, cut into rounds

Instructions

1. Preheat oven to 350°F (175°C).

2. Coat the beef: In a large bowl, toss the beef cubes with flour, salt, and pepper until evenly coated.

3. Brown the beef: In a large Dutch oven or oven-safe pot, heat 2 tablespoons of olive oil over medium-high heat. Brown the beef in batches, setting aside on a plate once browned. Don’t overcrowd the pot.

4. Sauté vegetables: Add the remaining tablespoon of oil to the pot. Sauté onion and garlic for 2 minutes until fragrant. Add carrots and celery, cooking for another 5 minutes.

5. Combine and simmer: Return the beef to the pot. Add potatoes, beef broth, tomato paste, Worcestershire sauce, thyme, and bay leaves. Stir well, scraping up any browned bits from the bottom. Bring to a gentle simmer.

6. Bake: Cover the pot and transfer to the preheated oven. Bake for 1½ to 2 hours, or until the beef is fork-tender.

7. Add peas and top (if using): Remove the pot from the oven. Stir in the frozen peas. If using the biscuit topping, arrange the biscuit rounds over the hot stew.

8. Finish baking: Return the pot to the oven, uncovered, and bake for an additional 15-20 minutes, or until biscuits are golden brown and cooked through. Discard the bay leaves before serving.

Serving Suggestion: This stew is a complete meal on its own! Serve it in bowls with a sprinkle of fresh parsley. It’s even better the next day.

Prep Time: 30 minutes | Cook Time: 2 hours | Total Time: 2 hours 30 minutes | Serves: 6-8

Enjoy the warmth and love in every bite—just like Grandma used to make.