Beef Vegetable Casserole
Beef Vegetable Casserole is an moderately easy dinner. Made with 1 tbsp. margarine, 3 lb. boneless chuck roast, cut in 3/4-inch slices, salt and pepper, 1/2 tsp. crumbled marjoram leaves and 1 (10 1/2 oz.) can cream of mushroom soup, this recipe delivers authentic, satisfying flavors. Simple to make and full of bold, satisfying flavors.
π Recipe adapted from RecipeNLG-Full
Brown the meat in a skillet with the margarine, adding meat slices a few at a time and browning on both sides.
Season with salt, pepper and marjoram; transfer to a 3 to 4-quart casserole. Add vegetables.
Add soup to the skillet to loosen pan drippings; add 2 cans of water to this.
Pour over the meat and vegetables. Cover tightly and bake at 325Β° for 2 1/2 hours.
Sprinkle with parsley.
π· Perfect Pairings
Complete your meal with these
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