Beef Stew Casserole

Recipe -

Beef Stew Casserole

This beef stew casserole is a deliciously thick, hearty stew.  It can be made with or without a pie crust on top, depending on what your family's preference is.


 6 tablespoons flour, divided 1 tablespoon tomato paste
1 1/2 teaspoon salt 1/2 teaspoon Italian seasoning
1/2 teaspoon pepper 1/2 teaspoon dried basil
1 pound stew meat  1 bay leaf
2 tablespoons olive oil 2 cups potatoes, cooked and cubed
1/2 cup onions, chopped 1 1/2 cups carrots, sliced and cooked
2 garlic cloves, minced 2 tablespoons fresh parsley, minced
2 1/4 cups water, divided *optional - single pie crust


  1. In a large bowl combine 3 T. flour, salt and pepper.  Add beef and mix so beef is coated with flour. 
  2. In a large skillet, sauté beef in olive oil until browned. Add onion and garlic.  Cook until onion is tender.  Add 1/4 cup water, stirring to scrape browned bits.
  3. Combine 1-1/2 cups water, tomato paste, Italian seasoning and basil.  Stir into skillet.  Add the bay leaf and bring to a boil. Reduce heat; cover and simmer for 1-2 hours or until meat is tender.
  4. Combine remaining flour and water until smooth; gradually stir into skillet.  Bring to a boil and cook and stir until thickened and bubbly.  Discard bay leaf.  Stir in potatoes, carrots and parsley.  Transfer to a greased 2-qt baking dish.
  5. Bake at 425 degrees for 25-30minutes.  Let stand for 10 minutes.

**Optional - Place pie crust over the filling.  Cut slits in the top.  Bake as you would until crust is golden brown.

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