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Beef Stew Casserole in Cast Iron

Another great twist on a classic!


  • 1 Lb Stew Meat

    Starting at: $12 Shop now Arrow Icon

  • 2 - 3 large russet potatoes
  • 4 Carrots Chopped
  • 2 Celery Sticks Chopped
  • 2 - 3 Garlic Cloves
  • 1 Large Shallot Chopped
  • Cooking Oil
  • Salt/Pepper
  • 1/4 Cup Red Wine
  • 1 Small Can Tomato Paste
  • 1 Tbsp of Flour
  • Parsley or shredded cheese to garnish


  • 1

    Thinly slice the beef into small strips. Add cooking oil and sliced beef to the hot cast iron pan. Add salt/pepper to taste while browning. Stir frequently for about 5 minutes. Set Aside.

  • 2

    Add another Tbsp of oil to the pan and fry the veggies (carrots, celery, shallot, garlic). Add some water to help it steam and prevent burning. Continue to stir often.

  • 3

    Add tomato paste can with half of a can of water to help clean it out. Add red wine to the hot skillet and simmer until veggies are tender. Sprinkle flour on top of the sauce in small amounts and mix in. Add salt/pepper to taste.

  • 4

    Add Beef back in and stir it all together. Remove from heat.

  • 5

    Thinly slice the potatoes and layer on top of the cast iron pan in a spiral, starting at the outside of the pan and working your way into the middle.

  • 6

    Cover with tin foil and bake in the oven for about 1.5 hours. This will make the beef and veggies nice and tender.

  • 7

    Uncover for the last 10 minutes or until the potatoes start to brown around the edges. Add shredded cheese or sprinkle with parsley, if desired.

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