Party Beef Casserole Recipe

5 10 13
Party Beef Casserole Recipe
Party Beef Casserole Recipe photo by Taste of Home
Publisher Photo

Party Beef Casserole Recipe

Read Reviews
5 10 13
Publisher Photo
Round steak is economical and delicious. That's why I was thrilled to find the recipe for this comforting meal-in-one casserole. With a salad and rolls, it's an inexpensive, hearty dinner. -Kelly Hardgrave, Hartman, Arkansas
MAKES:
6-8 servings
TOTAL TIME:
Prep: 30 min. Bake: 1-3/4 hours
MAKES:
6-8 servings
TOTAL TIME:
Prep: 30 min. Bake: 1-3/4 hours

Ingredients

  • 3 tablespoons all-purpose flour
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 2 pounds beef top round steak, cut into 1/2-inch cubes
  • 2 tablespoons canola oil
  • 1 cup water
  • 1/2 cup beef broth
  • 1 garlic clove, minced
  • 1 tablespoon dried minced onion
  • 1/2 teaspoon dried thyme
  • 1/4 teaspoon dried rosemary, crushed
  • 2 cups sliced fresh mushrooms
  • 2 cups frozen peas, thawed
  • 3 cups mashed potatoes (with added milk and butter)
  • 1 tablespoon butter, melted
  • Paprika

Directions

In a large resealable plastic bag, combine the flour, salt and pepper; add beef in batches; shake to coat. In a large skillet, cook beef over medium heat in oil until meat is no longer pink. Place beef and drippings in a greased shallow 2-1/2-qt. baking dish.
In the same skillet, add the water, broth, garlic, onion, thyme and rosemary; bring to a boil. Simmer, uncovered, for 5 minutes; stir in mushrooms. Pour over meat; stir to coat.
Cover and bake at 350° for 1-1/2 to 1-3/4 hours or until beef is tender. Sprinkle peas over meat. Spread potatoes evenly over top. Brush with butter; sprinkle with paprika. Cover and bake 15-20 minutes longer. Yield: 6-8 servings.
Originally published as Party Beef Casserole in Taste of Home August/September 1996, p25

Nutritional Facts

1 each: 314 calories, 12g fat (5g saturated fat), 77mg cholesterol, 666mg sodium, 22g carbohydrate (3g sugars, 4g fiber), 30g protein.

  • 3 tablespoons all-purpose flour
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 2 pounds beef top round steak, cut into 1/2-inch cubes
  • 2 tablespoons canola oil
  • 1 cup water
  • 1/2 cup beef broth
  • 1 garlic clove, minced
  • 1 tablespoon dried minced onion
  • 1/2 teaspoon dried thyme
  • 1/4 teaspoon dried rosemary, crushed
  • 2 cups sliced fresh mushrooms
  • 2 cups frozen peas, thawed
  • 3 cups mashed potatoes (with added milk and butter)
  • 1 tablespoon butter, melted
  • Paprika
  1. In a large resealable plastic bag, combine the flour, salt and pepper; add beef in batches; shake to coat. In a large skillet, cook beef over medium heat in oil until meat is no longer pink. Place beef and drippings in a greased shallow 2-1/2-qt. baking dish.
  2. In the same skillet, add the water, broth, garlic, onion, thyme and rosemary; bring to a boil. Simmer, uncovered, for 5 minutes; stir in mushrooms. Pour over meat; stir to coat.
  3. Cover and bake at 350° for 1-1/2 to 1-3/4 hours or until beef is tender. Sprinkle peas over meat. Spread potatoes evenly over top. Brush with butter; sprinkle with paprika. Cover and bake 15-20 minutes longer. Yield: 6-8 servings.
Originally published as Party Beef Casserole in Taste of Home August/September 1996, p25

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Reviews forParty Beef Casserole

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2124arizona User ID: 845443 268444
Reviewed Jun. 25, 2017

"I'm a meat and potato kinda guy and this definitely fill the bill!!"

MY REVIEW
puzzlemad User ID: 3329799 261956
Reviewed Mar. 1, 2017

"I have been making this recipe for several years & I love it! Its flavorful, filling and a great comfort food!

I use stew meat though."

MY REVIEW
gunslinger User ID: 544392 12020
Reviewed Sep. 2, 2014

"Very good. I liked the steak instead of the traditional ground beef you would find in a shepard's pie."

MY REVIEW
kassie1 User ID: 1288048 12019
Reviewed Mar. 21, 2012

"Meat mixture was a little runny but I sprinkled flour on and mixed it in before I put the potatoes on top. Turned out great!"

MY REVIEW
mbleier User ID: 3019466 17680
Reviewed Mar. 12, 2012

"I have been making this recipe for over 10 yrs. Everytime I make it, it is a big hit & GONE!"

MY REVIEW
cee-jay User ID: 1579946 200989
Reviewed Dec. 21, 2011

"Has anyone made this with leftover Thanksgiving mashed potatoes?"

MY REVIEW
laura70 User ID: 10385 9168
Reviewed Jun. 12, 2011

"This needed salt and the bottom meat portion ended up a little runny. Love the mushroom and pea combination."

MY REVIEW
ddmarco User ID: 3338579 27185
Reviewed Feb. 22, 2011

"This recipe was excellent! It is now my favorite way to prepare round steak."

MY REVIEW
JudyKroeker User ID: 4638296 10647
Reviewed Oct. 28, 2010

"This is our family favorite. I sometimes use corn instead. I always make a double batch so we can have leftovers the next day. Easily reheated."

MY REVIEW
KLScoville User ID: 4371123 27097
Reviewed Oct. 19, 2010

"sometimes I use mixed vegies to make it more colorful!"

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