One-Pot Gluten-Free Beef and Vegetable Casserole

As Chef Emma, I believe there is a special magic in a classic, hearty casserole. It’s a meal that speaks of home, comfort, and family. This One-Pot Gluten-Free Beef and Vegetable Casserole is my tribute to that timeless tradition, made simple and wholesome for today’s busy families.

One-Pot Gluten-Free Beef and Vegetable Casserole

A wholesome gluten-free beef and veggie casserole made in one pot. This cozy and family-approved meal features tender beef and vegetables simmered in a rich, savory gravy.

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Ingredients Equipment Method Notes

Ingredients

  

• 2 lbs beef chuck roast cubed
• 2 lbs potatoes cubed
• 3 carrots sliced
• 1 large yellow onion chopped
• 4 cups low-sodium beef broth
• 1 cup frozen peas
• 2 tbsp tomato paste
• 1 tbsp GF Worcestershire sauce
• 2 tbsp cornstarch mixed with 2 tbsp cold water

Equipment

• Large Dutch oven or heavy-bottomed pot

Method

 

1. In a large Dutch oven, sear seasoned beef cubes in olive oil until browned. Set aside.
2. Sauté onion and carrots until soft. Stir in garlic and tomato paste.
3. Pour in beef broth and Worcestershire sauce. Return beef to the pot along with thyme and a bay leaf.
4. Cover and simmer on low for 1.5 hours.
5. Add potatoes, cover, and simmer for another 30-40 minutes until beef and potatoes are tender.
6. Stir in frozen peas and the cornstarch slurry. Simmer for 1-2 minutes until the gravy thickens. Serve hot.

Notes

Searing the beef is essential for deep flavor. This casserole can also be made in a slow cooker.

I was inspired to create a true one-pot meal that was a complete dinner in itself—no side dishes required. This casserole is slow-simmered, which allows the beef to become incredibly tender and the rich, savory gravy to develop a deep, complex flavor. By using simple, whole-food ingredients and a cornstarch slurry instead of flour, it’s naturally gluten-free without sacrificing any of that rib-sticking satisfaction. It’s the perfect cozy meal for a chilly evening.

Summary

Cozy up with this wholesome and hearty One-Pot Gluten-Free Beef and Vegetable Casserole. This comforting meal features tender chunks of beef, potatoes, carrots, and peas all slow-simmered together in a rich and savory homemade gravy. Everything cooks in a single pot, making for a truly simple cooking process and easy cleanup. This family-approved, gluten-free casserole is the perfect, complete meal for a satisfying and comforting dinner.

[IMAGE 1: A beautiful shot of the beef and vegetable casserole in a rustic Dutch oven, with a wooden spoon resting inside.]

Equipment

• Large Dutch oven or heavy-bottomed pot with a lid
• Chef’s knife
• Cutting board

Ingredients for Beef and Vegetable Casserole

To make this hearty Beef and Vegetable Casserole, you will need:

• 2 lbs beef chuck roast, cut into 1-inch cubes
• 2 tbsp olive oil
• 1 large yellow onion, chopped
• 3 carrots, peeled and sliced
• 3 cloves garlic, minced
• 4 cups low-sodium beef broth
• 2 tbsp tomato paste
• 1 tbsp Worcestershire sauce (ensure it’s gluten-free)
• 1 tsp dried thyme
• 1 bay leaf
• 2 lbs potatoes, peeled and cut into 1-inch cubes
• 1 cup frozen peas
• 2 tbsp cornstarch mixed with 2 tbsp cold water (slurry)
• Salt and freshly ground black pepper
• Fresh parsley, chopped, for garnish

Directions for Beef and Vegetable Casserole

Follow these one-pot steps to create your Beef and Vegetable Casserole:

1. Sear the Beef: Pat the beef cubes dry and season generously with salt and pepper. Heat the olive oil in a large Dutch oven over medium-high heat. Add the beef in a single layer (work in batches if necessary) and sear on all sides until deeply browned. Remove the beef and set aside.
2. Sauté Vegetables: In the same pot, add the chopped onion and carrots. Cook for 5-7 minutes, until softened. Add the minced garlic and cook for one minute more until fragrant.
3. Create the Gravy: Stir in the tomato paste and cook for one minute. Pour in the beef broth and Worcestershire sauce, scraping up any browned bits from the bottom of the pot.
4. First Simmer: Return the seared beef to the pot. Add the thyme and the bay leaf. Bring to a simmer, then reduce the heat to low, cover, and cook for 1.5 hours, until the beef is starting to become tender.
5. Add Potatoes: Add the cubed potatoes to the pot. Return to a simmer, cover, and cook for another 30-40 minutes, until both the beef and potatoes are fork-tender.
6. Finish the Casserole: Remove the bay leaf. Stir in the frozen peas. Bring the casserole back to a gentle simmer. Stir in the cornstarch slurry and cook for 1-2 minutes, until the gravy has thickened.
7. Serve: Season with salt and pepper to taste. Serve the Beef and Vegetable Casserole hot, garnished with fresh parsley.

[IMAGE 2: A close-up shot of a spoonful of the casserole, showing a tender piece of beef, a potato, carrots, and peas in the rich gravy.]

Tips and Variations

• Best Beef for Stew: Beef chuck roast is ideal for slow cooking as it becomes incredibly tender. Brisket or round steak are also good choices.
• Don’t Skip the Sear: Searing the beef is a crucial step that creates a deep, rich flavor base for the entire casserole.
• Slow Cooker Method: After searing the beef and sautéing the veggies, transfer everything to a slow cooker. Cook on LOW for 7-8 hours or HIGH for 4-5 hours. Stir in the peas and cornstarch slurry during the last 30 minutes.
• Add Wine: For an even richer gravy, add 1/2 cup of dry red wine (like Cabernet or Merlot) after sautéing the vegetables and let it cook down before adding the broth.
• Other Vegetables: Feel free to add other root vegetables like parsnips or celery root.

Nutrition Facts

Nutritional Highlights

This casserole is a complete, balanced meal. The beef is an excellent source of high-quality protein and essential minerals like iron and zinc. The medley of vegetables—potatoes, carrots, onions, and peas—provides a wide range of vitamins, minerals, and dietary fiber. It’s a truly wholesome and satisfying dish.

Dietitian Tips

To reduce the saturated fat, be sure to trim any large, visible pieces of fat from the beef chuck roast before cubing it. Using low-sodium beef broth allows you to control the salt content of the dish. This casserole is already packed with vegetables, making it a great all-in-one meal.

FAQs

1. Why is my beef tough?
This usually means it hasn’t been cooked long enough. Low and slow is the key. Keep simmering until the connective tissue breaks down and the beef is fork-tender.

2. Is Worcestershire sauce gluten-free?
Some brands are, and some are not (they may contain malt vinegar). Be sure to check the label and buy one that is certified gluten-free.

3. Do I have to use a Dutch oven?
A heavy-bottomed pot with a tight-fitting lid is ideal as it retains heat well, but any large stockpot will work.

4. Can I freeze this casserole?
Yes, it freezes beautifully. Let it cool completely, then store in freezer-safe containers for up to 3 months.

5. Can I make this ahead of time?
Yes, this is a great make-ahead meal. The flavors will be even better the next day. Reheat it gently on the stovetop.

[IMAGE 3: A cozy bowl of the beef and vegetable casserole, ready to be eaten.]

Conclusion for One-Pot Gluten-Free Beef and Vegetable Casserole

This One-Pot Gluten-Free Beef and Vegetable Casserole is the essence of home cooking: warm, hearty, and deeply comforting. It’s a simple, wholesome meal that is guaranteed to gather your family around the table. I hope this easy, one-pot recipe brings a sense of coziness and satisfaction to your home. For another great recipe, Easy One-Pot Spaghetti Squash and Meatballs

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