Beef stew is such a warm, hearty comfort food. But it can be very time consuming to put together. In effort to get all the yummy flavors, I turned it into a casserole and added a flaky crust! Check out my Beef Stew Casserole!
I kept it pretty traditional – peas, carrots and potatoes with some beef. You could add other veggies if you like them. I did cook the beef with onions and garlic, but you could add in pearl onions if you prefer to have more onion flavor.
This casserole is simple enough for a weeknight meal – yet hearty enough for a Sunday Supper. Your family is going to be so pleased when they see the beautiful crispy pastry crust atop all the the yummy veggies and meat. While you could omit the bacon – why would you? It just gives it that little something extra.
I use store bought Puff Pastry because I am in no way a pastry chef! If you can make your own – it would be so dang tasty! If you don’t like or can’t find puff pastry sheets (look in the freezer by the pie crusts) – you could also top it with some refrigerator biscuits or homemade biscuits. Just be sure to adjust the cook time so they don’t burn on top.
Now Let’s Get Cookin’!
Beef Stew Casserole
- 2 lb Ground Beef
- ½ lb Bacon cut into ½-inch pieces
- 4 Russet Potatoes cut in ½-inch cubes
- 1 16oz bag Frozen Peas & Carrots
- 1 White Onion diced
- 2 Garlic Cloves minced
- 1 tbsp Avocado Oil
- 1 stick Butter melted
- 2 cup Beef Broth
- 1 tsp Salt
- 1 tsp Coarse Black Pepper
- 1 tsp Rosemary
- 1 tsp Thyme
- 2 tsp Parsley
- 2 sheets Puff Pastry
- Prepare all of the ingredients. Preheat oven to 425deg.
- In a frying pan over medium high heat, add bacon. Cook until crispy and remove to paper towel covered plate. Let cool some then coarsely chop into smaller bits.
- In a saute pan over medium high heat, add oil, onions and garlic. Cook for 3 minutes then add beef, salt, pepper, rosemary, thyme and half of parsley. Cook until no longer pink. Stir in potatoes, peas & carrots and let cook for another 3 minutes.
- Transfer meat mixture to 13×9 baking dish. Add bacon and beef broth. Cover with puff pastry. Brush top with melted butter and sprinkle with remaining parsley. Put into oven for 30 minutes (until top of pastry is golden brown). Remove from oven and let cool for 5-10 minutes before serving.
Estelle Forrest self-published this cookbook after a lot of playing around in the kitchen. You can purchase your own copy here: