Sheet Pan Beef Casserole: Easy Weeknight Dinner

Sheet pan beef casserole is the ultimate comfort food, simplified. Imagine tender beef, soft potatoes, and flavorful vegetables all roasting together on a single sheet pan until perfectly golden brown. This isn't just dinner; it's a cozy, heartwarming experience that brings back memories of Sunday suppers at my grandmother's.

The beauty of this sheet pan beef casserole lies in its ease and minimal cleanup. Inspired by those childhood meals, I've tweaked the recipe to be weeknight friendly without sacrificing the delicious, comforting taste. From my kitchen to yours, let’s create some culinary magic together! Join the fun and bake a Sheet Pan Turkey Pasta for another easy weeknight meal.

Why You Will Love This sheet pan beef casserole Recipe

This sheet pan beef casserole recipe is more than just a meal; it's an experience. I love that this recipe involves only one pan, and is extremely easy to get ready on a busy weeknight. The combination of the hearty beef, tender potatoes, and flavorful vegetables creates a symphony of flavors in every bite.

Growing up, my grandmother would always make a beef roast with potatoes and carrots, and this recipe is inspired by those meals. The difference is my version is so much easier to clean up. Follow us on Pinterest for more easy recipes that are weeknight friendly.

What makes this sheet pan beef casserole special? It's the combination of simplicity and flavor. The preparation is quick and straightforward, yet the end result is a dish that tastes like it took hours to prepare.

Ingredients Needed for This sheet pan beef casserole Recipe

Here's everything you'll need to create this comforting dish:

• Beef: 1.5 pounds beef chuck, cut into 1-inch cubes
• Potatoes: 2 pounds Yukon Gold potatoes, peeled and cut into 1-inch cubes
• Carrots: 1 pound carrots, peeled and sliced into 1 inch pieces
• Onion: 1 large yellow onion, chopped
• Garlic: 4 cloves garlic, minced
• Olive Oil: 3 tablespoons
• Beef Broth: 1 cup
• Worcestershire Sauce: 2 tablespoons
• Dried Thyme: 1 teaspoon
• Dried Rosemary: 1/2 teaspoon
• Salt: 1.5 teaspoons, or to taste
• Black Pepper: 1/2 teaspoon, or to taste
• Optional Garnish: Fresh parsley, chopped

How to Make This sheet pan beef casserole Recipe

Let's get cooking! Follow these simple steps for a delicious sheet pan beef casserole.

1. Preheat your oven to 400°F (200°C).

2. In a large bowl, toss the beef cubes with 1 tablespoon of olive oil, salt, and pepper.

3. In the same bowl, add the potatoes, carrots, and onion. Drizzle with the remaining 2 tablespoons of olive oil and season with salt, pepper, dried thyme, and dried rosemary. Toss everything together until well coated.

4. Spread the beef and vegetable mixture evenly on a large sheet pan in a single layer.

5. In a small bowl, whisk together the beef broth and Worcestershire sauce. Pour the mixture over the beef and vegetables on the sheet pan. You might enjoy this similar One Pot Beef Casserole if you are looking for even easier clean up.

6. Bake for 45 60 minutes, or until the beef is tender and the vegetables are cooked through. Stir the mixture halfway through to ensure even cooking.

7. Increase the oven temperature to 425°F (220°C) and bake for an additional 10-15 minutes, or until the beef and vegetables are nicely browned.

8. Remove the sheet pan from the oven and let it rest for a few minutes before serving. If you have any leftover turkey in the fridge, try making Sheet Pan Turkey Tacos the next day!

How to Serve This sheet pan beef casserole Recipe

Serve your sheet pan beef casserole hot, right off the sheet pan, for a rustic and family style presentation.

Garnish with fresh parsley to add a pop of color and freshness.

Pair it with a simple side salad or some crusty bread to soak up the delicious sauce. The savory beef flavors perfectly complements any side.

How to Store This sheet pan beef casserole Recipe

Allow the sheet pan beef casserole to cool completely before storing.

Refrigerate in an airtight container for up to 3 4 days.

For longer storage, freeze in an airtight container for up to 2 3 months.

Reheat in the oven at 350°F (175°C) until warmed through, or in the microwave for quicker reheating.

Tips to Make This sheet pan beef casserole Recipe

• For extra flavor, marinate the beef in a mixture of soy sauce, garlic, and ginger for at least 30 minutes before cooking.
• Feel free to use other vegetables like bell peppers, zucchini, or mushrooms.
• Don't overcrowd the sheet pan, as this can lead to steaming instead of roasting. Use two sheet pans if necessary to ensure everything cooks evenly.
• Tossing the beef and vegetables with a little cornstarch before roasting can help create a thicker sauce.

Helpful Notes for This sheet pan beef casserole Recipe

The type of beef you use can affect the cooking time. Beef chuck is recommended because it becomes very tender when cooked properly.

Yukon Gold potatoes are the best choice for this recipe because they hold their shape well during roasting, other potatoes can be used.

Be sure to cut the vegetables into uniform sizes to ensure even cooking.

Variation of This sheet pan beef casserole Recipe

For a seasonal twist, add root vegetables like parsnips or sweet potatoes during the fall.

For a spicier version, add a pinch of red pepper flakes to the beef and vegetable mixture.

Make it a complete meal by adding some cooked egg noodles or rice to the sheet pan during the last 15 minutes of cooking.

Frequently Asked Questions

Conclusion

This sheet pan beef casserole is a delicious and easy way to enjoy a comforting meal any night of the week. With its simple ingredients and minimal cleanup, it's sure to become a family favorite. So, grab your sheet pan and get ready to create a hearty and satisfying dish that will warm your heart and fill your belly. Don't hesitate; try this easy recipe for sheet pan beef casserole tonight.

Sheet Pan Beef Casserole: Easy Weeknight Dinner

A comforting and easy to make Sheet Pan Beef Casserole with tender beef, potatoes, carrots, and onion all roasted together on a single sheet pan.

Prep Time: 15 minutes
Cook Time: 60 minutes
Total Time: 1 hour 15 minutes
Yield: 6 servings
Category: Dinner
Cuisine: American

Nutrition:

Calories: 450
Protein: 30g
Carbs: 25g
Fat: 25g

Ingredients

• 1.5 pounds beef chuck, cut into 1-inch cubes
• 2 pounds Yukon Gold potatoes, peeled and cut into 1-inch cubes
• 1 pound carrots, peeled and sliced into 1 inch pieces
• 1 large yellow onion, chopped
• 4 cloves garlic, minced
• 3 tablespoons olive oil
• 1 cup beef broth
• 2 tablespoons Worcestershire sauce
• 1 teaspoon dried thyme
• 1/2 teaspoon dried rosemary
• 1.5 teaspoons salt, or to taste
• 1/2 teaspoon black pepper, or to taste
• Fresh parsley, chopped (optional garnish)

Instructions

1. Preheat oven to 400°F (200°C).
2. In a large bowl, toss the beef cubes with 1 tablespoon of olive oil, salt, and pepper.
3. In the same bowl, add the potatoes, carrots, and onion. Drizzle with the remaining 2 tablespoons of olive oil and season with salt, pepper, dried thyme, and dried rosemary. Toss everything together until well coated.
4. Spread the beef and vegetable mixture evenly on a large sheet pan in a single layer.
5. In a small bowl, whisk together the beef broth and Worcestershire sauce. Pour the mixture over the beef and vegetables on the sheet pan.
6. Bake for 45-60 minutes, or until the beef is tender and the vegetables are cooked through. Stir the mixture halfway through to ensure even cooking.
7. Increase the oven temperature to 425°F (220°C) and bake for an additional 10-15 minutes, or until the beef and vegetables are nicely browned.
8. Remove the sheet pan from the oven and let it rest for a few minutes before serving. Garnish with fresh parsley, if desired.

Notes

• Adjust cooking time depending on your oven. Beef chuck works best for this recipe. Cut vegetables into uniform sizes for even cooking.