Creole Beef Casserole Recipes

Steps:

• Cut beef into 1-inch cubes. Saute in oil until well browned.
• Add celery and green pepper and cook over medium heat for 20 minutes.
• Add parsley, oregano, garlic powder, basil and chili powder. Cook 15 minutes over low heat, stirring often.
• Add tomatoes and water. Cover and simmer 1 hour or until meat is tender. Remove cover during the last 10 minutes or so to allow the sauce to thicken.
• Serve over hot cooked rice.

Steps:

• Preheat oven to 350°. Prepare cornbread batter according to package directions. Spread into a greased 11x7-in. baking dish., In a large skillet, cook beef over medium heat until no longer pink; drain. Add tomatoes, vegetables, tomato paste and seasoning. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes. Pour over batter. Sprinkle with cheese., Bake, uncovered, until golden brown, 25-30 minutes. Sprinkle with onions., Freeze option: Omit onion topping. Cool baked casserole; wrap and freeze. To use, partially thaw in refrigerator overnight. Remove 30 minutes before baking. Preheat oven to 350°; bake as directed, increasing time as necessary for a thermometer inserted in center to read 165°. Sprinkle cooked casserole with onions.

Steps:

• Preheat oven to 250°F.
• Place beef in a casserole dish or deep skillet.
• Place potatoes, tomatoes, onion, bell pepper, green beans, corn and carrots around the beef.
• Sprinkle with salt and pepper, cover partially with liquid and bake until tender.
• More liquid may be added to prevent meat from drying out.
• Arrange on a platter with cooked vegetables.
• Mix flour to a smooth paste with cold water; add to liquid remaining in pan and cook to make gravy.
• Season with salt, pepper, Worcestershire sauce and parsley.

Steps:

• pre heat oven to 350 cook ground beef, onion, and mushrooms in a large nonstick skillet over medium-high heat until browned, stir to crumble.
• drain combine beef mixture, macaroni, and next six ingredients in a 2 quart casserole dish coated with cooking spray.
• stir in 1/2 cup of cheese, sprinkle 1/4 cup of cheese over top.
• bake at 350 for 30 minutes until bubbly.
• makes 4 servings (1 3/4 cup each).

Steps:

• 1. Cut chuck roast into large chunks, nothing specific just larger than bite sized.
• 2. Follow the link below for both the can of tomato sauce, then separately for the tomato paste. This eliminates the bitterness that the can puts into the contents. Remember only to purchase high end sauce and paste, it will be less bitter from the beginning and you will have a much better final dish. https://www.justapinch.com/recipes/sauce-spread/sauce-spread-other-sauce-spread/removing-the-bitter-taste-from-canned-tomatoes.html
• 3. Chop onions, celery, bell pepper, parsnips, carrots, potatoes and garlic set asside
• 4. In a deep heavy pot put about 2 tablespoons of canola oil on med high heat. Once hot start to brown the chunks of chuck. Brown on all sides and set aside. Continue until all beef is browned. DO NOT EMPTY THE POT. These wonderful drippings will add lots of flavor to your Daube in the next step.
• 5. After chuck is browned, take the chopped up parsnips, carrots and potatoes and brown in the beef drippings, then set aside. If you have previously made your roux add it now, If not scrape out everything you can from the pot and put in a dish for use later. Now make your roux and make it VERY DARK!
• 6. Now you have made your roux in the cleaned pot, or if you made some previously put in pot and bring to hot temp. Once the roux is ready add the aromatics and chopped garlic, cooked until tender.
• 7. Now add the saved drippings and mix well. Then add the browned potatoes, carrots mix to the hot roux then mix well. Next add the browned chuck. Add the tomato sauce, tomato paste and bay leaves and mix well. Cook this about 10 minutes, mixing every couple of minutes.
• 8. Once mixture is hot add both cups of wine then mix well and allow to simmer for about 10 minutes mixing every couple of minutes. Now add 1 large container of beef broth and stir. You will only add from the beef broth in the ingredients that you will actually need to use. You probably will only use 1 1/2 of the containers of broth. I just want you to have enough on hand that you don't need to add any water, only the broth. You want the total liquid to just cover, at the level of pots contents if you go over a bit that's ok. It will cook down. If needed add more beef broth as this cooks down. You don't want to over do the liquid in this dish. When finished the liquid needs to be thick. Cook for about an hour after everything is in the pot, stirring occasionally. Always stir from the bottom of the pot to keep anything from sticking.
• 9. This dish cooks down best if you keep it covered between steps above but isn't necessary. Make sure you stir regularly, always stirring from the bottom