Best Italian Beef Casserole – So Easy, So Delicious And Irresistible!
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 combines 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 not only introduces a briny depth but also beautifully complements the sweetness of cherry tomatoes. Meanwhile, tomato puree thickens the sauce, infusing it with a concentrated burst of tomato flavor. In addition, a hint of garlic powder enhances the dish with a subtle, spicy undertone. To complete the flavor profile, the stew is seasoned with Herbs de Provence, a classic blend that effortlessly 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. Perfect Mediterranean Dish.
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 Italian 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
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
