Italian Beef Casserole
Contents
- 1 What you’ll need
- 2 How to make this ground beef casserole
- 3 Cooking Notes:
- 4 Side Dishes:
- 5 The Recipe
- 6 Italian Beef Casserole
- 7 More Mediterranean Recipes
- 8 What is a Mediterranean diet? 6 Foods, Benefits and Recipe
- 9 Almond Banana Pancakes
- 10 Mediterranean Diet for Beginners: How To Start in 7 Steps
- 11 Greek Meatloaf
This Italian Beef Casserole is easy to make based on what you’ve got in the fridge/pantry/etc. You could even throw in some extra veggies if you want. Embark on a culinary journey to the heart of rustic cuisine with this savory and heartwarming stew recipe. This dish brings together the tender, robust flavors of lean stew beef, cut into perfect bite-sized chunks, with the aromatic richness of paprika.
The addition of sliced black olives introduces a briny depth that beautifully complements the sweetness of cherry tomatoes. Tomato puree thickens the sauce, infusing it with a concentrated burst of tomato flavor, while a hint of garlic powder adds a subtle, spicy undertone. The stew is seasoned with Herbs de Provence, a classic blend that transports your senses straight to the sun-drenched fields of southern France.
Simmered gently in a rich beef stock, this stew achieves a perfect harmony of flavors, with a touch of olive oil rounding out its rustic charm.
What you’ll need
- 1 lb (450 g) lean stew beef, cut into chunks. Lean stew beef provides a good source of protein and essential nutrients while keeping the fat content low.
- 1 tsp paprika. Paprika adds a smoky flavor and vibrant color to the dish.
- 1 tsp garlic powder. Garlic powder enhances the savory taste with a subtle garlic flavor.
- 1 tsp herb de Provence. Herb de Provence, a blend of herbs like thyme, rosemary, and lavender, gives a fragrant and aromatic touch.
- 1/2 cup black olives, sliced. Black olives are rich in antioxidants and healthy fats, adding a briny flavor.
- 2 tbsp olive oil (for sautéing). Olive oil is used to sauté the beef, providing healthy monounsaturated fats.
- 400 g cherry tomatoes, cut in half, and one jar (24 oz or 680 g) of marinara sauce. The tomatoes and marinara sauce bring a rich tomato base and acidity to balance the flavors.
- 1 cup (240 ml) beef stock. Beef stock adds depth and enhances the savory taste of the casserole.
How to make this ground beef casserole
These are the steps, Ingredients & instructions are in the recipe below.
- Preheat the oven to 350 F. Heat oil in a pan over medium heat.
- Cut chuck steak into approximately 1-inch cubes.
- Add the meat to the pan and cook until brown.
- Add stock, olives, tomatoes, tomato puree, garlic powder, herb de Provence, and paprika. Stir well and bring to a boil.
- Transfer the meat mixture to your casserole dish. Cover and cook in your oven.
Cooking Notes:
If you want a thicker sauce: Simmer the casserole uncovered for the last 20-30 minutes of cooking. This will allow some of the liquid to evaporate and thicken the sauce.
Storing Leftovers in the Refrigerator:
Allow the casserole to cool completely.
Transfer to an airtight container.
Store in the refrigerator for up to 3-4 days.
Reheat on the stove over medium heat or in the microwave until heated through.
Storing Leftovers in the Freezer:
Allow the casserole to cool completely.
Transfer to a freezer-safe container or heavy-duty freezer bag.
Label with the date and contents.
Store in the freezer for up to 3 months.
Thaw in the refrigerator overnight before reheating.
Reheat on the stove over medium heat or in the microwave until heated through.
Side Dishes:
- Serve the stew with crusty bread to soak up the delicious sauce.
- A side of mashed potatoes or polenta pairs wonderfully with the rich flavors.
- Steamed or roasted vegetables, such as broccoli, carrots, or green beans, provide a healthy and colorful accompaniment.
- A simple green salad with a light vinaigrette can add a refreshing contrast to the hearty stew.
The Recipe
Italian Beef Casserole
Ingredients
- 1 lb 450 g lean stew beef, cut into chunks
- 1 tsp paprika
- 1 tsp garlic powder
- 1 tsp herb de Provence
- 1/2 cup black olives sliced
- 2 tbsp olive oil for sautéing
- 1 can 1 jar (24 oz or 680 g) marinara sauce
- 1 cup 240 ml beef stock
- 400 g cherry tomatoes cut in half
Instructions
- Preheat the oven to 325°F (165°C).
- Season the beef with paprika, garlic powder, and herb de Provence.
- Heat olive oil in a large oven-safe pot over medium-high heat. Add the beef chunks and sauté until browned on all sides.
- Add the sliced black olives and chopped tomatoes (or marinara sauce) to the pot. Stir to combine.
- Pour in the beef stock, making sure the beef is mostly covered.
- Bring to a simmer, then cover the pot with a lid.
- Transfer the pot to the preheated oven and cook for 1 hour 30 minutes, or until the beef is tender.
- Serve hot, optionally garnished with fresh herbs.
Notes
Calories: 300. Protein: 25 g . Carbohydrates: 10 g. Fiber: 3 g. Sugars: 6 g. Fat: 18 g
Saturated Fat: 4 g. Cholesterol: 65 mg. Sodium: 700 mg. Potassium: 750 mg. Vitamin A: 15% of the Daily Value (DV). Vitamin C: 20% of the DV. Calcium: 6% of the DV. Iron: 20% of the DV
