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Beef Casseroles

Cullen's London Broil & Vegetable Casserole

   Olive oil as needed
2 med red potatoes - (to 3) peeled if desired,
    and cut into 1/2" dice
2 sm carrots quartered lengthwise
    and cut into 1" slices
1 sm turnip cut in 1/2" dice
1 x red bell pepper or a combination of
    red, yellow, orange, cut in 1" pieces
3 sm zucchini and/or yellow summer squash sliced about 1/4"
    (remove seeds if larger squash are used)
8 oz mushrooms sliced
1 x fresh pepper seeded, and
    cut into 1/2" pieces (optional)
3 x garlic cloves unpeeled
    Coarsely-ground black pepper to taste
    Kosher salt to taste
1 tsp dried thyme
1 dsh fines herbes (optional)
1 sprg fresh rosemary (optional)
The Beef:
    Olive oil as needed
1 1/2 lb London Broil steak - (to 2 lbs) cut in thin slices,
    then diced in 1/2" pieces
1 bn scallions sliced
3 tbl all-purpose flour
1 cup beef broth - (if commercial is used, cut back on salt)
    Coarsely-ground black pepper to taste
    Kosher salt to taste
1 sm fresh bay leaf or two dry bay leaves

 Method :
Divide sliced and diced vegetables into 2 plastic bags. In one, the root vegetables: potatoes, turnip, and carrots. Put the remaining vegetables in the other bag. Pour 1 to 2 tablespoons of good olive oil in each bag, then divide seasonings to each bag. Shake them all.
Place the root vegetables on a large baking sheet (with sides) or wide baking dish. Bake at 375 degrees for about 20 minutes before adding the remaining vegetables. Roast another 20 minutes, or until vegetables are browned and tender. Find the 3 garlic cloves and squeeze the garlic out of the skins; refrigerate the roasted vegetables. This can be done the night before.
In a large skillet, heat about 1 1/2 tablespoons olive oil over medium-high heat. Add the diced meat; stir until well browned. Sprinkle with scallions and flour; stir and cook for another minute.
Transfer meat mixture to the crockpot; add bay leaf, pepper, and salt. Add beef broth to the pan the meat was cooked in; bring to a boil and cook for 2 minutes. Scrape up browned bits from the bottom of the pan; pour hot broth over meat in the crockpot. Cover and cook on LOW for 6 to 8 hours. Add roasted vegetables; cook an additional hour on HIGH, or until mixture is hot.
Serve with hot rolls or biscuits.
This recipe yields 6 servings.