Hearty Potato, Beef, and Mushroom Casserole

Ingredients

For the Beef & Mushroom Base:

  • Beef:
    • 1.5 to 2 lbs beef stew meat or chuck roast, cut into 1-inch cubes
    • Salt and freshly ground black pepper, to taste
  • Vegetables:
    • 8 oz mushrooms (white button, cremini, or a mix), cleaned and sliced
    • 1 large onion, chopped
    • 3 garlic cloves, minced
  • Aromatics & Seasonings:
    • 2 teaspoons dried thyme
    • 1 teaspoon dried rosemary (crushed)
    • 1 tablespoon Worcestershire sauce
    • 2 tablespoons tomato paste
  • Liquid:
    • 2 cups beef broth (low-sodium preferred)
    • Optional: 1/2 cup red wine for extra depth (reduce the beef broth by 1/2 cup if using)

For the Potato Layer:

  • 3–4 medium potatoes (Yukon Gold or Russet), scrubbed (peel if desired) and cut into 1/2-inch thick rounds or small chunks
  • Salt for parboiling

For Finishing & Topping:

  • 1 cup heavy cream or sour cream (for extra creaminess, stir into the beef mixture before baking)
  • 1 cup shredded cheese (sharp cheddar, Swiss, or a blend) (optional, for a melty topping)
  • 2 tablespoons olive oil (plus extra for drizzling)
  • 2 tablespoons all-purpose flour (optional, for thickening the sauce)
  • Fresh chopped parsley, for garnish

Instructions

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