She Strengthens

Elevate Your Casserole Game with This Gourmet Twist

Are you tired of the same old Betty Crocker casserole recipe? Look no further! Our green tomato casserole recipe is a game-changer, combining tender beef, tangy green tomatoes, and fluffy sweet potato biscuits. This dish may require a bit more effort, but trust us, it’s worth it.

Special Equipment Needed

A 3-1/2- or 5-quart Le Creuset buffet casserole is ideal for cooking this dish in one pot. If you don’t have one, a large Dutch oven and a 13-by-9-inch baking dish will do the trick.

Yield and Difficulty

This recipe yields 8 servings and is considered hard, with a total cooking time of 4 hours and active time of 1 hour 25 minutes.

The Ingredients

• 10 ounces white pearl onions
• 2 pounds beef stew meat, cut into 2-inch chunks
• 1/4 cup all-purpose flour for dusting beef, plus 1/4 cup for stew
• 1/2 cup vegetable or canola oil
• 2 medium green bell peppers, large dice
• 2 medium stalks celery, large dice
• 5 medium cloves garlic, coarsely chopped
• 1 teaspoon dried thyme (or 3 teaspoons fresh)
• 1 tablespoon tomato paste
• 1 cup dry white wine
• 2 cups beef broth
• 4 medium green, unripe tomatoes, large dice
• 2 medium bay leaves
• Sweet Potato Biscuits

The Instructions

Step 1: Prepare the Onions and Beef

Bring a medium pot of water to a boil and blanch the onions for 1 minute. Drain and run under cold water until cool enough to handle. Peel, trim, and reserve the onions. Season the beef with salt and freshly ground black pepper, then dust with flour.

Step 2: Brown the Beef and Sauté the Vegetables

Heat oil over medium-high heat in a large Dutch oven or casserole. Add the beef in a single layer and brown on all sides, about 2-3 minutes per side. Remove the beef and set aside. Add the pearl onions, bell pepper, and celery to the pot, and sauté until they begin to caramelize, about 4 minutes. Stir in garlic, thyme, and tomato paste, and cook 1 minute more.

Step 3: Make the Stew

Add the remaining 1/4 cup flour to the pot and cook, stirring frequently, until well combined, about 2 minutes. Pour in the wine and deglaze the pot, scraping up any browned bits. Add the broth, tomatoes, bay leaves, and seared beef, and bring to a boil. Reduce the heat and simmer, covered, until the meat is fork tender, about 2 hours.

Step 4: Prepare the Biscuits and Assemble the Casserole

Heat the oven to 400°F and arrange a rack in the middle. Prepare the sweet potato biscuit dough, cut it into circles, and cover with a clean towel until the stew is ready. If using a Dutch oven, transfer the stew to a 13-by-9-inch baking dish and top with biscuits. If using a Le Creuset buffet casserole, place the biscuits on top of the stew and brush with heavy cream. Bake until the biscuits are crispy on top and golden brown, about 30-45 minutes.