Dad's Sunday Casserole Beef with Beer

Perfect for lazy Sundays, "Dad's Sunday Casserole Beef with Beer" is a comforting, oven-baked dish that brings together tender chunks of beef, hearty vegetables, and a rich, savory beer-infused broth. This recipe transforms simple ingredients like baby potatoes, carrots, and onions into a deeply flavorful casserole thanks to the addition of dark beer, fragrant herbs like thyme and rosemary, and a touch of tomato paste for richness. With a low-and-slow cooking method in a Dutch oven, every bite of the beef becomes melt-in-your-mouth tender, while the sauce thickens into a luscious, spoon-coating consistency. Ready in just over two hours, this one-pot meal is perfect for feeding a family of six and shines when paired with crusty bread for dunking. A sprinkle of fresh parsley before serving adds the perfect pop of color and brightness to this hearty Sunday classic.

Nutriscore Rating: 73/100

Prep Time:20 mins

Cook Time:150 mins

Total Time:170 mins

Servings: 6

Ingredients

• 2 pounds beef stew meat
• 1 large yellow onion
• 3 medium carrots
• 1.5 pounds baby potatoes
• 3 cloves garlic cloves
• 2 tablespoons all-purpose flour
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• 2 tablespoons tomato paste
• 2 cups beef broth
• 12 ounces dark beer
• 2 tablespoons olive oil
• 2 tablespoons parsley (optional, for garnish)

Directions

Step 1

Preheat your oven to 325°F (163°C).

Step 2

Peel and roughly chop the onion, carrots, and garlic. Halve the baby potatoes.

Step 3

In a large mixing bowl, toss the beef stew meat with the all-purpose flour, salt, and pepper until the meat is lightly coated.

Step 4

Heat 1 tablespoon of olive oil in a large, oven-safe Dutch oven over medium-high heat. Brown the beef in batches, making sure not to overcrowd the pan. Remove the browned beef and set it aside.

Step 5

Lower the heat to medium and add the remaining 1 tablespoon of olive oil to the Dutch oven. Add the onion, carrots, and garlic, sautéing for about 5 minutes until the onions are softened.

Step 6

Stir in the tomato paste, dried thyme, and dried rosemary, cooking for 1-2 minutes to combine the flavors.

Step 7

Pour in the beef broth and beer, scraping the bottom of the pot to lift any browned bits. Return the seared beef to the pot, along with the halved baby potatoes.

Step 8

Bring the mixture to a gentle simmer, then cover the Dutch oven with a lid and transfer it to the preheated oven.

Step 9

Cook the casserole in the oven for 2 to 2.5 hours, or until the beef is fork-tender and the sauce has thickened slightly.

Step 10

Remove the Dutch oven from the oven and let it rest for 10 minutes before serving.

Step 11

Serve hot, optionally garnished with chopped parsley for a hint of freshness. Enjoy with crusty bread or a side salad!

Nutrition Facts

Serving size	(2850.3g)

Amount per serving	% Daily Value*
Calories	3446.9

Total Fat 166.3g	0%
Saturated Fat 59.5g	0%
Polyunsaturated Fat 2.9g
Cholesterol 816.5mg	0%
Sodium 5014.6mg	0%
Total Carbohydrate 188.0g	0%
Dietary Fiber 20.4g	0%
Total Sugars 24.5g
Protein 264.4g	0%

Vitamin D 0IU	0%
Calcium 460.6mg	0%
Iron 33.3mg	0%
Potassium 7357.4mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 45.3%

Protein: 32.0%

Carbs: 22.7%