Beef With Carrots Casserole Recipes

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LAYERED BEEF CASSEROLE

On my busy days, I treasure meal-in-one recipes like this one. Toss together a salad, and dinner is ready in no time. -Dorothy Wiedeman, Eaton, Colorado

Provided by Taste of Home

Categories     Dinner

Time 2h25m

Yield 8 servings.

Number Of Ingredients 9



Layered Beef Casserole image

Steps:

  • In a greased 13x9-in. baking dish, layer the potatoes, corn, green pepper, onion and carrots. Crumble beef over vegetables. Pour tomato sauce over top. Sprinkle with salt and pepper. , Cover and bake at 350° for 2 hours or until meat is no longer pink and a thermometer reads 160°. Sprinkle with cheese. Let stand for 10 minutes before serving., Freeze option: Before baking, cover and freeze for up to 3 months. Thaw in the refrigerator overnight and bake as directed, increasing time as needed to reach 160°. Sprinkle with cheese before serving.

Nutrition Facts : Calories 341 calories, Fat 11g fat (5g saturated fat), Cholesterol 64mg cholesterol, Sodium 526mg sodium, Carbohydrate 35g carbohydrate (8g sugars, Fiber 4g fiber), Protein 23g protein.

6 medium potatoes, peeled and thinly sliced
1 can (15-1/4 ounces) whole kernel corn, drained
1/2 cup chopped green pepper
1 cup chopped onion
2 cups sliced fresh carrots
1-1/2 pounds lean ground beef (90% lean)
1 can (8 ounces) tomato sauce
Salt and pepper to taste
1 cup shredded Velveeta

BEEF WITH RED WINE & CARROTS

Use this winter stew as a 'master recipe' - eat half, then use the rest in a pie or with pasta

Provided by Good Food team

Categories     Dinner, Main course

Time 4h5m

Yield Makes 8 portions

Number Of Ingredients 11



Beef with red wine & carrots image

Steps:

  • Heat 1 tbsp oil in a large frying pan. Put the beef in a bowl, sprinkle with the flour and seasoning, then mix until well coated. Fry in batches, adding more oil if necessary, until everything is well browned. Transfer to a casserole dish.
  • Add another tbsp oil to the pan and stir in the onion and carrots. Cover and gently cook for 10-12 mins until softened, then remove the lid and cook until just beginning to brown. Stir in the garlic and cook for 1 min more. Pour in the wine and stir well, letting it boil up for 1 min, then pour the whole mixture over the meat. Add the stock, bay leaves and thyme, bring to a simmer, then cover and gently simmer for 2½ hrs until the meat is very tender. If the sauce looks a bit thin, remove the lid and continue to cook until it thickens. Eat half now; chill or freeze the rest for later (see 'Goes well with' for ideas on using the rest of the stew).

Nutrition Facts : Calories 443 calories, Fat 21 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 16 grams carbohydrates, Sugar 11 grams sugar, Fiber 3 grams fiber, Protein 46 grams protein, Sodium 0.69 milligram of sodium

vegetable or sunflower oil , for frying
1 ½kg shin of beef or stewing beef, cut into cubes
3 tbsp flour
2 large onions, sliced
600g carrots, cut into batons
4 garlic cloves, crushed
glass red wine (about 175ml/6fl oz)
850ml beef stock
3 bay leaves
few thyme sprigs
jacket potatoes or mash, to serve

BEEF STEW WITH CARROTS AND FRESH HERBS

Provided by Alex Guarnaschelli

Categories     main-dish

Time 2h30m

Yield 6 to 8 servings

Number Of Ingredients 17



Beef Stew with Carrots and Fresh Herbs image

Steps:

  • Preheat the oven to 325 degrees F.
  • Cook the meat: Heat a Dutch oven over high heat and add the canola oil. Season the pieces of beef on all sides with salt and pepper. When the oil begins to smoke lightly, use a pair of metal tongs to arrange the beef in a single layer in the hot oil, making sure not to crowd the pan (you might need to cook the beef in batches). Brown the meat on all sides. When brown, add onions and steam over the beef, 2 to 3 minutes. Add the wine and vinegar and cook until all of the liquid evaporates, 10 to 15 minutes. Add stock and mustard and continue to simmer about 8 to 10 minutes more. Meanwhile, in a medium skillet, add parsnips and enough water just to cover. Add 2 tablespoons butter, brown sugar, and bay leaves and simmer until parsnips are slightly tender, 4 to 5 minutes. Drain, discard bay leaves, and set parsnips aside. In the same pan, add carrots and enough water just to cover. Add remaining 2 tablespoons butter and the olive oil. Simmer until slightly tender, 4 to 5 minutes. Drain and set aside.
  • Cook and finish the stew: Add the parsnips and carrots to the beef. Cover and place in the center of the oven. Cook until the meat is tender when pierced with the tip of a knife, 1 to 1 1/2 hours. Remove the stew from the oven and use a large spoon to skim any excess fat or impurities that form on the surface. Taste for seasoning. Allow it to "rest" for 15 minutes before serving. Stir in the peas, parsley and chives.

2 tablespoons canola oil
3 pounds boneless beef stew meat, preferably chuck, cut into 1- to 1 1/2-inch cubes
Kosher salt and freshly ground black pepper
2 medium yellow onions, cut into thin slices
1 bottle dry red wine
1/4 cup red wine vinegar
4 cups enriched beef stock
1/4 cup smooth Dijon mustard
12 small parsnips, peeled
4 tablespoons unsalted butter, divided
1 tablespoon dark-brown sugar
2 bay leaves
12 small carrots, peeled
2 tablespoons extra-virgin olive oil
1 cup shelled peas
Parsley for garnish
Chives for garnish

CORNED BEEF WITH CABBAGE, POTATOES AND CARROTS

Cure beef brisket in a salty, spiced brine and it becomes savory, tangy and aromatic corned beef. Get a corned beef made from flat-cut brisket, if you can, as it will be easier to slice into neat, uniform slabs. (The point cut has more striations of fat and may fall apart when sliced.) Braise the meat until tender, and add the vegetables toward the end of the braising time so they'll absorb the beef juices and soften until perfectly crisp-tender. Finish the beef with a simple honey-mustard glaze and a quick broil to caramelize, then serve it with more Dijon mustard and beer. (Here are slow cooker and pressure cooker versions of the recipe.)

Provided by Sarah DiGregorio

Categories     dinner, lunch, meat, vegetables, main course

Time 4h45m

Yield 4 servings

Number Of Ingredients 9



Corned Beef With Cabbage, Potatoes and Carrots image

Steps:

  • Heat the oven to 325 degrees. Remove the corned beef from its packaging in the sink and reserve the spice packet. Rinse the beef well under cold running water and pat it dry with paper towels. (If you don't rinse off the brine, the meat will be too salty.) If there is a substantial fat cap on top of the beef, place the beef on a cutting board and trim most of it, if you'd like. (The fat will not completely render away during cooking.) Be sure to leave at least a thin layer of fat on top, about 1/8- to 1/4-inch thick, to keep the meat moist.
  • Transfer the corned beef to a large Dutch oven with the fat cap facing up. Add the wine and the spices from the packet. Cover the pot and transfer to the oven to cook, 3 hours.
  • Baste the beef with the cooking liquid. Drop the potatoes and carrots into the liquid surrounding the beef and lay the cabbage wedges on top. Cover and cook until the corned beef and vegetables are tender, 1 to 1 1/2 hours. (A paring knife should slip easily into the beef, but the meat should not be falling apart.)
  • Heat the broiler to high. Stir together the mustard and honey in a small bowl. Remove the corned beef from the pot and put it on a foil-lined sheet pan. Spoon the honey-mustard glaze all over the top and sides of the beef and slide it under the broiler. Cook until the glaze bubbles and caramelizes in spots, about 3 minutes.
  • Let the corned beef rest for 5 to 10 minutes, then slice it against the grain into 1/2-inch slabs. Place the beef slices on the serving platter alongside the vegetables and drizzle everything with a little bit of the cooking liquid. Taste the vegetables, and season them with flaky sea salt, if necessary. (The beef will not need to be seasoned with salt.) Season the beef and vegetables to taste with black pepper. Serve with Dijon mustard.

Nutrition Facts : @context http, Calories 972, UnsaturatedFat 29 grams, Carbohydrate 46 grams, Fat 56 grams, Fiber 8 grams, Protein 60 grams, SaturatedFat 18 grams, Sodium 4684 milligrams, Sugar 15 grams, TransFat 0 grams

3 to 3 1/2-pound ready-to-cook corned beef, preferably flat-cut
1 1/4 cups semi-dry white wine, such as Riesling
1 pound red or Yukon gold potatoes, cut into 1- to 2-inch pieces
2 to 3 large carrots (about 1/2 pound), peeled and cut into 1- to 2-inch pieces
1/2 small head green or savoy cabbage (about 1 pound), core left intact, cut into 4 wedges
3 tablespoons Dijon mustard, plus more for serving
2 tablespoons honey
Flaky sea salt, if necessary
Black pepper

LEFTOVER POT ROAST CASSEROLE

I made a very large pot roast and gave some to my neighbor. The next day she shared this recipe that she made with it. It's absolutely delicious and a great idea to use up those leftovers.

Provided by Yoly

Categories     Main Dish Recipes     Casserole Recipes

Time 50m

Yield 4

Number Of Ingredients 8



Leftover Pot Roast Casserole image

Steps:

  • Preheat the oven to 425 degrees F (220 degrees C). Grease an 8x8-inch baking dish.
  • Melt 1/2 tablespoon butter in a skillet. Add carrots, onion, and celery; cook until tender, 5 to 8 minutes. Add pot roast.
  • Mix boiling water and 1 tablespoon butter in a bowl until butter is melted. Mix in milk, potatoes and the envelope of sauce mix from the box. Add pot roast mixture and stir until combined. Pour into the prepared baking dish.
  • Bake in the preheated oven until potatoes are fork-tender, 30 to 40 minutes. Remove from the oven and let sauce thicken for 5 minutes before serving.

Nutrition Facts : Calories 513.1 calories, Carbohydrate 30.3 g, Cholesterol 111.8 mg, Fat 29.6 g, Fiber 4.8 g, Protein 30.8 g, SaturatedFat 12.6 g, Sodium 611.9 mg, Sugar 5.7 g

1 ½ tablespoons butter, divided
½ pound baby carrots, cut into horizontal quarters
¾ cup chopped onion
2 stalks celery, chopped
2 cups shredded leftover pot roast
2 cups boiling water
½ cup milk
1 (4 ounce) package scalloped potatoes (such as Idahoan®)

BEEF & STOUT STEW WITH CARROTS

Sweet, slow-cooked melty carrots and beautifully tender meat, this dish is comfort in a pot

Provided by Barney Desmazery

Categories     Dinner, Main course

Time 3h30m

Number Of Ingredients 11



Beef & stout stew with carrots image

Steps:

  • Heat oven to 160C/140C fan/gas 3. Heat the oil in large lidded casserole dish, brown the meat really well in batches, then set aside. Add the onion and carrots to the dish, give them a good browning, then scatter over the flour and stir. Tip the meat and any juices back into the dish and give it all a good stir. Pour over the Guinness and crumble in the stock cube. Season the stew with salt, pepper and a pinch of sugar. Tuck in the herbs and bring everything to a simmer.
  • Cover with a lid and place in the oven for about 2½ hrs until the meat is really tender. The stew can now be chilled and frozen for up to 3 months - defrost completely before reheating until piping hot. Leave the stew to settle a little, then serve with Creamy parsnip mash for a true celebration of winter vegetables.

Nutrition Facts : Calories 562 calories, Fat 23 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 26 grams carbohydrates, Sugar 20 grams sugar, Fiber 6 grams fiber, Protein 58 grams protein, Sodium 1.5 milligram of sodium

2 tbsp vegetable oil
1kg stewing beef, cut into large chunks
1 onion, roughly chopped
10 carrots, cut into large chunks
2 tbsp plain flour
500ml can Guinness
1 beef stock cube
pinch of sugar
3 bay leaves
big thyme sprig
Creamy parsnip mash, to serve (see recipe below)

BEEF & VEGETABLE CASSEROLE

A traditional braised beef stew with thick, rich gravy - an ideal recipe for cheap cuts, as slow-cooking guarantees a tender dish

Provided by Sarah Cook

Categories     Dinner, Main course

Time 4h5m

Number Of Ingredients 12



Beef & vegetable casserole image

Steps:

  • Heat oven to 160C/140C fan/gas 3 and put the kettle on.
  • Put 2 thickly sliced celery sticks, 1 chopped onion, 2 chunkily sliced carrots, 5 bay leaves and 1 whole thyme sprig in a flameproof casserole dish with 1 tbsp vegetable oil and 1 tbsp butter.
  • Soften for 10 mins, then stir in 2 tbsp plain flour until it doesn't look dusty anymore, followed by 2 tbsp tomato purée, 2 tbsp Worcestershire sauce and 2 crumbled beef stock cubes.
  • Gradually stir in 600ml hot water, then tip in 850g stewing beef and bring to a gentle simmer.
  • Cover and put in the oven for 2hrs 30 mins, then uncover and cook for 30mins - 1hr more until the meat is really tender and the sauce is thickened.
  • Garnish with the picked leaves of the remaining thyme sprig.

Nutrition Facts : Calories 483 calories, Fat 32.6 grams fat, SaturatedFat 13.4 grams saturated fat, Carbohydrate 14.3 grams carbohydrates, Sugar 7.4 grams sugar, Fiber 2.3 grams fiber, Protein 33.7 grams protein, Sodium 1.6 milligram of sodium

2 celery sticks, thickly sliced
1 onion, chopped
2 really big carrots, halved lengthways then very chunkily sliced
5 bay leaves
2 thyme sprigs, 1 whole and 1 leaves picked
1 tbsp vegetable oil
1 tbsp butter
2 tbsp plain flour
2 tbsp tomato purée
2 tbsp Worcestershire sauce
2 beef stock cubes, crumbled
850g stewing beef (featherblade or brisket works nicely), cut into nice large chunks

HEARTY BEEF STEW

Heart warming stew, like Mum makes! This family favourite is perfect served in a giant Yorkshire pudding or with crusty bread.

Provided by maryfabuk

Time 4h20m

Yield Serves 4

Number Of Ingredients 0



Hearty Beef Stew image

Steps:

  • Pre heat over to 150 degrees C/ gas mark 2.
  • Chop the onion, carrots, swede and parsnip and add to a casserole dish. Peel the potatoes and cut into chunks. Add these also.
  • Cut the braising steak into bite size pieces and add this, raw, to the casserole dish also.
  • Sprinkle over the beef stock, then fill the casserole dish with cold water, so that the water just covers the ingredients.
  • Put a lid on the casserole dish and place in the centre of the oven. Leave to cook for between 4 to 6 hours. The longer you leave it to cook, the more tender the meat will be. Stir every hour to make sure the ingredients don't stick. Approx. 15 minutes before the stew is ready, add the gravy granules to the mixture and stir well. Add a little at a time until the mixture is as thick as you like it. Add 4 or 5 shakes of tabasco sauce. Leave to cook in the oven for a further 15 minutes until warmed through. Serve immediately with crusty bread or in a giant Yorkshire Pudding.

BEEF, RICE, PEAS AND CARROTS ONE DISH MEAL

Quick, simple supper. My 3 year old ate 6 servings, so I guess its kid friendly too. :) I used a very lean beef that didn't require draining, if you use a fatty meat you may want to drain it before step 3. If you don't want to use minute rice, you can double the water, use regular rice, and let it simmer about 7 minutes longer.

Provided by Random Rachel

Categories     One Dish Meal

Time 20m

Yield 6 serving(s)

Number Of Ingredients 5



Beef, Rice, Peas and Carrots One Dish Meal image

Steps:

  • Dice onion (I like large chunks, you may prefer it smaller.)
  • In a medium sized pot, brown ground beef, with onion. (Add a clove or two of garlic if desired.).
  • When the beef is done, add the peas and carrots, and 2 1/2 cups of water. Let it reach a boil, and turn heat to medium.
  • After about 5 minutes, add the minute rice, and an additional 1/2 cup of water if needed. Simmer for 5 minutes or so, until the rice and vegetables are tender.
  • Season with salt and pepper to taste just before serving.

Nutrition Facts : Calories 360.2, Fat 15.8, SaturatedFat 5.9, Cholesterol 53.7, Sodium 116.1, Carbohydrate 36.4, Fiber 3.4, Sugar 0.8, Protein 18.2

1 lb ground round
1 onion
1 lb frozen peas and carrot
2 cups Minute Rice
2 1/2-3 cups water

SHEET PAN GROUND BEEF, POTATO, AND CARROT DINNER

Ground beef patties, carrots, potatoes and onions baked all together for an easy dinner.

Provided by Debbie

Categories     Sheet Pan Dinners

Time 1h30m

Yield 4

Number Of Ingredients 7



Sheet Pan Ground Beef, Potato, and Carrot Dinner image

Steps:

  • Preheat oven to 400 degrees F (200 degrees C). Line a sheet pan with aluminum foil.
  • Shape the ground beef into patties and place in pan. Layer the vegetables on top of the beef patties, starting with the potatoes, then carrots and finally onions. Season with salt, pepper and garlic salt to taste.
  • Cover with aluminum foil and seal edges. Bake in the preheated oven until beef is no longer pink and vegetables are tender, about 1 hour.

Nutrition Facts : Calories 451 calories, Carbohydrate 56 g, Cholesterol 71.1 mg, Fat 14.1 g, Fiber 8.3 g, Protein 25.5 g, SaturatedFat 5.5 g, Sodium 132.2 mg, Sugar 6.7 g

1 pound ground beef
5 potatoes, peeled and cut into steak fries
4 large carrots, peeled and sliced lengthwise
1 onion, peeled and sliced into rings
salt to taste
ground black pepper to taste
garlic salt to taste

BEEF AND LEEK CASSEROLE

Make and share this Beef and Leek Casserole recipe from Food.com.

Provided by Pietro

Categories     Meat

Time 1h45m

Yield 4 serving(s)

Number Of Ingredients 12



Beef and Leek Casserole image

Steps:

  • Top and tail leek so that you have the white stalk only.
  • Slice leek lengthwise and then chop into 1 inch segments.
  • Chop carrot into bite size segments.
  • Chop onion.
  • Place flour and seasoning into a bag.
  • Place beef into the bag and shake so that beef is coated with flour and seasoning.
  • In a heavy base frypan, place 1 or 2 tablespoons of oil.
  • On low heat brown beef, remove and place into a casserole.
  • Add a little more oil and stir fry leek, onion and carrot for 2 minutes.
  • Remove and add to casserole.
  • Place the red wine and the stock cube in the frypan and simmer until wine is reduced to half.
  • Add to casserole.
  • Add thyme and 2 bayleaf.
  • Place in a moderate oven and cook slowly for about 90 minutes.
  • Place a lid on the casserole to obtain best results.
  • Serve with mashed potato,steamed french beans with an oil and garlic dressing and steamed button squash or baby zucchini.

Nutrition Facts : Calories 397.4, Fat 24.3, SaturatedFat 9.8, Cholesterol 83.9, Sodium 241, Carbohydrate 9.2, Fiber 1.2, Sugar 3.2, Protein 23.7

1 leek
500 g of quality stewing beef
1 cup dry red wine
1 carrot
1 yellow onion
bay leaf
plain flour
1 teaspoon thyme
sea salt
ground black peppercorns
1 beef stock cube
olive oil

BOEUF AUX CAROTTES (BEEF STEWED WITH CARROTS)

A classic French peasant dish, the long slow stewing with carrots and pearl onions gives the meat an unexpected sweetness. Stew beef would be traditional and may be substituted, but the short ribs give it an additional unctuousness from their gelatin. Bone-in is preferable, but the nutrition information comes up wrong, so I listed the boneless first. (This could also be adapted for the crockpot - brown the meat, deglaze with the wine, then combine with the veg, spices and stock in the slow cooker. Cook on low 6 hours, then add carrot coins and cook another 2 hours.) Adapted from a recipe by Kerry Saretsky at Serious Eats http://bit.ly/6W1Cqn

Provided by DrGaellon

Categories     Stew

Time 3h50m

Yield 6 serving(s)

Number Of Ingredients 14



Boeuf Aux Carottes (Beef Stewed With Carrots) image

Steps:

  • In a deep wide pan, heat 2 tbsp olive oil over medium-high heat. Salt and pepper the short ribs on all sides and place in pan. Brown on all six sides, to a deep brown crust. Place meat on a plate and pour out oil, but do not wipe out pan.
  • Add 1 tsp fresh oil and reduce heat to medium-low. Add the carrots which were cut in thirds, with pearl onions, garlic, chervil stems (not leaves), juniper, bay leaves and salt and pepper. (The juniper berries should be lightly crushed, just to crack them open, not crushed fine.) Saute slowly until garlic is fragrant, about 5 minutes.
  • Add wine and scrape bottom of pan with a flat spatula or wooden paddle. Simmer 2-3 minutes.
  • Turn heat to high. Tuck meat back in amongst the vegetables and add beef stock. Bring to a boil, cover, reduce heat to low and simmer 2 1/2 hours.
  • Add carrot coins and stir into broth. Re-cover and cook an additional 30 minutes.
  • Make a beurre manie by creaming the flour into the butter until completely absorbed. Set aside.
  • After 3 hours, remove and discard the large pieces of carrot, the chervil stems, bay leaves and juniper berries (if you can find them). Skim off and discard as much fat as you can.
  • Add as much or as little of the beurre manie as needed to achieve the thickness you desire in the stew (start with about 1/3 of the total, and add more as needed, allowing it to cook 3-4 minutes after each addition to thicken before adding more if needed). Allow to bubble 5 minutes to achieve full thickness, stir in chervil leaves and serve.

Nutrition Facts : Calories 628.9, Fat 50.8, SaturatedFat 21.2, Cholesterol 96.4, Sodium 560.9, Carbohydrate 20, Fiber 4.3, Sugar 8, Protein 19.7

3 lbs bone-in beef short ribs or 1 1/2 lbs beef stew meat
2 tablespoons olive oil
1 teaspoon olive oil
6 carrots, peeled and cut into thirds
2 cups white pearl onions, thawed from frozen
2 garlic cloves, smashed
1 bunch chervil, leaves chopped and stems reserved
3 juniper berries, crushed (optional)
2 bay leaves
1/2 cup dry red wine
3 cups beef stock
6 carrots, peeled and cut into 1/2-inch thick coins
2 tablespoons butter, room temperature
2 tablespoons flour

BEEF WITH CARROTS CASSEROLE

I found this in with a box of old hand written recipe cards & magazine clippings I purchased at a thrift shop in Kansas. Everyone grabbbed for seconds after we first tried this. You may use reduced fat ingredients if you must, but the fat free versions will not provide enough flavor. I usually use lower fat sour cream & cottage cheese, but full fat NY Cheddar for the topping. If you like, you may freeze the casserole before baking, then cook it at 400 F for 1 hour instead.

Provided by HeatherFeather

Categories     One Dish Meal

Time 1h

Yield 8 serving(s)

Number Of Ingredients 13



Beef With Carrots Casserole image

Steps:

  • (If you haven't already done so,steam your carrots and cook your egg noodles according to package directions, timing it so that they are drained ready to go by the time the sour cream mixture is ready).
  • Saute onions, garlic, and beef in a large skillet until fully cooked.
  • Drain fat.
  • Add tomato sauce, salt, and pepper to the meat mixture and simmer on medium-low about 5 minutes, lid ajar.
  • Mix together sour cream, cottage cheese, parsley, and carrots in a bowl.
  • Add creamy mixture to the cooked egg noodles along with the mushrooms and stir gently to combine.
  • In a 3 quart casserole (sprayed with nonstick spray), layer the meat and the noodles alternately, beginning and ending with the noodle mixture.
  • Sprinkle cheese over the top and bake, uncovered, in a preheated 350 F oven for 30 minutes, do not overcook or it will dry out.

1 lb lean ground beef
1/4 cup onion, chopped
1 -2 garlic clove, minced, to taste
2 (8 ounce) cans tomato sauce
1/2-1 teaspoon salt, to taste
1/4 teaspoon black pepper, to taste
1 cup light sour cream or 1 cup sour cream
1 cup cottage cheese
1/4 cup fresh parsley, finely chopped or 2 tablespoons dried parsley
1 cup carrot (fresh not canned)
8 ounces egg noodles, freshly cooked and drained
1 (4 ounce) can mushrooms, drained, chopped
1/2-3/4 cup cheddar cheese, shredded (regular or light)

IRISH BEEF 'N' CARROT STEW

My husband was born on St. Patrick's Day, and this is the special meal I make to celebrate that occasion. My family looks forward to it all year.

Provided by Taste of Home

Categories     Dinner

Time 1h50m

Yield 4-6 servings.

Number Of Ingredients 11



Irish Beef 'n' Carrot Stew image

Steps:

  • Place carrots in a greased shallow 2-qt. baking dish. In a skillet, saute onions in oil for 5 minutes or until tender. Using a slotted spoon, transfer onions to dish., In a resealable plastic bag, combine the flour, salt and pepper. Add beef, a few pieces at a time, and shake to coat; reserve flour mixture. In the same skillet, brown meat in oil on all sides. Transfer to baking dish., Stir reserved flour mixture into oil; cook and stir over medium heat for 1 minute. Add basil and beer or broth. Bring to a boil; cook and stir for 1 minute or until thickened. Stir in honey and additional broth; return to a boil, stirring constantly. Pour over beef. Cover and bake at 325° for 1-1/2 hours or until beef is tender. Serve with potatoes.

Nutrition Facts :

1 pound carrots, cut into 2-1/2 inch pieces
2 medium onions, chopped
3 tablespoons vegetable oil
3 tablespoons all-purpose flour
Salt and pepper to taste
1-1/2 pounds boneless beef chuck steak, cut into 1-inch strips
1/2 teaspoon chopped fresh basil
2/3 cup Guinness, other dark beer or beef broth
1 teaspoon honey
2/3 cup additional beef broth
Mashed potatoes or boiled potatoes

CHEESY CARROT CASSEROLE

Time 50m

Number Of Ingredients 10



Cheesy Carrot Casserole image

Steps:

  • Preheat oven to 350*F Grease a 9 x 13 casserole dish and set aside. Steam carrots until 1/2 way cooked. You want them to be soft enough to bite but still with a bit of a crunch. They'll finish cooking in the oven. As carrots are steaming, in a saucepan combine butter and onion. Cook until onions are soft and translucent. Add flour, salt, mustard and pepper and mix well to create a paste. Slowly add 1/4 cup of milk at a time whisking continually until all the milk has been added to pan. You are making a basic roux. The mixture will thicken quite a bit at first but slowly thin out. If you add all the milk at once you'll have a clumpy mess, so only add 1/4 cup at a time, whisking well. Cook for 5 minutes then turn off burner and add cheese. Mix well until cheese is melted and combined. When carrots are cooked half way, place carrots on the bottom of the casserole dish. Pour cheese mixture on top of carrots ensuring to cover carrots completely. Sprinkle bread crumbs or crushed Ritz crackers on top of sauce and bake for 25 minutes. Remove from oven and serve immediately.

1/2 cup butter
1/2 cup medium onion
1/4 cup flour
1 teaspoon salt
1/2 teaspoon dry mustard
1/4 teaspoon pepper
2 cups milk
1 cup sharp cheddar cheese, shredded
2 pounds baby carrots or 12 large carrots, sliced into bite sized pieces
1 cup plain bread crumbs or ritz crackers

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Web Apr 17, 2023 Spicy Beef. 1 1/4 lb lean flank steak, sliced into thin strips swaps: chicken, eggplant, portobello mushroom caps, shrimp; 1 tablespoon sesame oil; 1 tablespoon …
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10 BEST GROUND BEEF POTATO CARROT CASSEROLE RECIPES | YUMMLY
Web Apr 13, 2023 crushed tomatoes, large carrot, ground cumin, chicken broth, extra virgin olive oil and 15 more Beef & Bean Burrito KitchenAid onion, sea salt, sour cream, …
From yummly.com


BEEF WITH ROASTED POTATOES AND CARROTS - MOMSDISH
Web Feb 23, 2022 Dice the carrots, potatoes, and onions into 1-inch cubes. In a large bowl, season them with salt and pepper and toss in the bay leaves. Dump the veggies into a …
From momsdish.com


BEEF & BEAN CASSEROLE - COOKING PROFESSIONALLY
Web Step 4 - Add the beef, the chili powder, the cumin, the oregano, 1 teaspoon of the salt, and the pepper to the oil and cook, while crumbling the meat, until it is no longer pink, about 5 …
From cookingprofessionally.com


EASY CHEESEBURGER CASSEROLE | EASY WEEKNIGHT RECIPES
Web Apr 19, 2023 Preheat the oven to 350°F. In a large skillet, heat the olive oil over medium-high heat. Add the diced onion and cook until the onion is translucent, about 4 minutes. …
From easyweeknightrecipes.com


TACO CRESCENT CASSEROLE (COOKING FOR TWO) RECIPE - PILLSBURY.COM
Web 17 hours ago Heat oven to 375°F. Spray 8-inch square (2-quart) glass baking dish with cooking spray. In 10-inch nonstick skillet, cook beef, onion and bell pepper over medium …
From pillsbury.com


SOUTHWESTERN-STYLE GROUND BEEF AND POTATO CASSEROLE RECIPE
Web Apr 19, 2023 Spray a large baking dish with olive oil. Wash potatoes, cut in half lengthwise, and slice into 1/4-inch thick slices. Heat oil and butter in a large skillet over …
From allrecipes.com


HARISSA BEEF POT ROAST RECIPE - TASTING TABLE
Web 20 hours ago Preheat the oven to 300 F. Season the beef with salt and pepper, pressing the seasonings into the beef to coat. Toast the cumin in a dry skillet until fragrant, about …
From tastingtable.com


EASY GROUND BEEF NOODLE CASSEROLE - THE SEASONED MOM
Web Aug 6, 2021 Remove the bacon to a plate, reserving some of the drippings in the pot. Brown the ground beef and add the vegetables. Stir in the tomato sauce, diced tomatoes, tomato paste and seasoning. Add the cooked noodles and bacon to the sauce; toss to combine. Transfer the mixture to a 9 x 13-inch baking dish; top with shredded cheese.
From theseasonedmom.com


10 BEST GROUND BEEF AND CARROTS CASSEROLE RECIPES
Web Apr 10, 2023 tomato sauce, onion, olive oil, ground beef, carrot, Parmesan cheese and 2 more Yucatan Meat Pie Ragú cob corn on the, knorr garlic minicube, milk, onion, ragu …
From yummly.com


GINGER BEEF WITH CARROTS AND RICE - FOOD NETWORK CANADA
Web Aug 8, 2006 Pour 1 inch of oil into wok, heat to boiling hot, but not smoking. Add a quarter of the beef to the oil at a time. Separate with a fork and cook, stirring frequently, until crispy.
From foodnetwork.ca


CHOW MEIN CASSEROLE WITH GROUND BEEF - FOOD STORAGE MOMS
Web Apr 13, 2023 Items You May Need in the Kitchen. Ingredients – Chow Mein Casserole with Ground Beef. How to Make Chow Mein Casserole with Ground Beef. Step One: …
From foodstoragemoms.com


BEST BEEF WITH CARROTS RECIPES | FOOD NETWORK CANADA
Web Nov 10, 2009 Season the meat on both sides with salt and pepper. In a large casserole, fry the bacon until cooked, 7 minutes. Remove, and set aside. Add half the oil and fry the onions until soft, adding the garlic towards the end, 10 minutes total.
From foodnetwork.ca


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