Ingredients
1 lb ground beef
24 oz baking potatoes, sliced into thin rings
8 oz carrots, sliced into rings
16 oz tomatoes, de-seeded and chopped
1¼ cups celery stalks, diced
2 cups green beans, trimmed
10 oz yellow onions, half diced and half minced, divided
1 tsp dried thyme
1 cup cheddar cheese, grated
3 tbsp vegetable oil
¼ cup red wine
salt and ground black pepper, to taste
1 tbsp parsley, chopped
Preparation
Preheat your oven to 400 degrees F.
Heat up a skillet with oil. Add beef and saute until caramelized. Drain off any excess fat.
Add the minced onions and saute briefly.
Deglaze with red wine and reduce briefly, then set aside.
Assemble this by layering half of the potatoes at the bottom of your preferred baking casserole.
Layer the carrots next, and celery on top.
Sprinkle some thyme, then season with salt and pepper.
Add the cooked ground beef next, followed by the green beans, and diced onions.
Next, add the tomatoes, and finally the remaining potatoes on top.
Cover it with foil and transfer to the oven. Bake for 15 minutes, then reduce temperature to 360 degrees F, and continue baking for roughly 1 hour, or until vegetables turn tender.
Towards the last 10 minutes of baking, remove and discard the foil. Sprinkle the cheese on top and continue baking, until cheese has melted.
Portion accordingly and garnish with parsley.
