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Glazed Carrot and Beef Tallow Braised Beef Casserole
Cooking comfort food doesn’t get any better than this delicious Glazed Carrot and Beef Tallow Braised Beef Casserole, which brings rich flavors to your dinner table.
Ingredients
- 2 lbs beef chuck roast, cut into cubes
- 2 tablespoons beef tallow
- 4 large carrots, peeled and sliced
- 1 large onion, chopped
- 4 cloves garlic, minced
- 4 cups beef broth
- 2 tablespoons tomato paste
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- Salt and black pepper to taste
- 2 tablespoons Worcestershire sauce
- 1 bay leaf
- 1 tablespoon flour (optional, for thickening)
- Fresh parsley, chopped for garnish
Instructions
Preheat your oven to 325°F (163°C).
In a large Dutch oven or heavy pot, heat the beef tallow over medium-high heat.
Sear the beef cubes on all sides until browned. Remove and set aside.
In the same pot, add the onions and carrots, sautéing until softened.
Stir in the garlic and cook for an additional minute until fragrant.
Add the beef back to the pot along with the beef broth, tomato paste, Worcestershire sauce, thyme, rosemary, bay leaf, salt, and pepper.
Bring to a gentle simmer, then cover and transfer to the oven.
Bake for about 2 hours or until the beef is tender.
If desired, mix flour with a little water to create a slurry and stir in during the last 30 minutes of cooking to thicken the gravy.
Remove the bay leaf before serving and garnish with fresh parsley.
Kitchen Tools
- Dutch oven or heavy pot
- Cutting board
- Knife
- Measuring cups and spoons
- Wooden spoon or spatula
Chef's Tips
Troubleshooting
Recipe Variations
Healthy Alternatives
Serving Suggestions
Nutrition Facts
Dietary Info
Garnish Ideas
Storage
Leftover Ideas
Common Mistakes to Avoid
Frequently Asked Questions
Yes, you can use brisket or round steak, though cook times may vary.
While beef tallow adds rich flavor, you can substitute with olive oil or butter.
Add crushed red pepper flakes or a dash of hot sauce to the beef broth.
Absolutely! It can be made a day ahead and reheated just before serving.
You can substitute with soy sauce or liquid aminos for a similar umami flavor.