Recipe: Beef & Potato Casserole

I love it when you can cook your dinner all in the same dish!  Well, kind-of.  To make this one cook faster, I browned my meat in my cast iron skillet first.  It is very yummy and requires only a few ingredients.  (I have to learn to take better photos, they seem very unclear lately-Sorry!)  This recipe was inspired from Laura’s recipe at the Heavenly Homemakers.


1/2-3/4 Pounds of Stew Meat, Cut into fine chunks s 1/4 or smaller

2 Pounds of Potatoes, Sliced very thin

1 1/2 Cups of cream

1 Cup of Peas

1 Cup of Carrots, Shredded

Salt & Pepper to Taste

Oil (to brown meat in)

1/2 Onion, Chopped Fine

1 Garlic Clove, Minced


First preheat your oven to 325 degrees.  Then heat your oil, 2-3 Tbls on medium heat in your skillet.  Add your meat and onions.  Stir occasionally to brown your meat.  After about 4-5 minutes add your garlic.  Continue to stir occasionally for another 1-2 minutes.

In a 9×13 casserole dish add your sliced potatoes (I leave skins on for all my potatoes except Russet), Cream, Peas (I used frozen), Carrots, salt and pepper.  Stir to coat well.  Next drain any excess grease from your meat and onions.  Add the meat and onions to your dish.  Stir to coat evenly.

Bake for about an hour.  Stir every 15-20 minutes to ensure all the ingredients are coated.  As the dish cooks, the cream will thicken beautifully.  It is finished once the potatoes are tender.

Makes 6-8 Servings

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