Slow Cooker Beef Casserole

While I made this Beef Casserole in the slow cooker, you could easily follow the steps and cook it in the oven for two of hours at around 160 degrees Celsius. It is a great basic casserole, that you can add and vary depending on what your preferred veg are and what you have in the house you might like to use up.

I used the Rich Beef Casserole recipe from Sally Wise’s Slow Cooker cook book as a base for this recipe.

Slow Cooker Beef Casserole

Ingredients:

  • 3 carrots
  • 1 onion
  • 1 red capsicum
  • 1 kg beef diced (I had an excess of beef strips so actually used those instead this time.)
  • 1/2 cup beef stock
  • 1/4 cup red wine
  • 3 tablespoons tomato sauce
  • 1 tablespoon soy sauce
  • 3 teaspoons Worcestershire sauce
  • 4 teaspoons chutney
  • 1 teaspoon salt
  • 1 tablespoon corn flour

Method:
Slow Cooker Beef Casserole
1. Slice carrots, chop onion and cut capsicum.

Slow Cooker Beef Casserole
2. Add beef to the slow cooker.

Slow Cooker Beef Casserole
3. Add veggies to the slow cooker.

Slow Cooker Beef Casserole
4. Add wine, stock, the sauces, chutney and salt.

5. Stir so meat still remains at the bottom, but the sauces etc mix through.

6. Cook on high for 4 hours or low for 6 hours.

Slow Cooker Beef Casserole
7. About 15 minutes before serving, combine corn flour with a small amount of water. Add to the slow cooker and stir in. Cook on high for 15 minutes to thicken.

Slow Cooker Beef Casserole
8. Serve by itself with mashed potatoes or rice.

Slow Cooker Beef Casserole
 
Author::
Recipe type: slow cooker
Ingredients:
  • 3 carrots
  • 1 onion
  • 1 red capsicum
  • 1 kg beef diced
  • ½ cup beef stock
  • ¼ cup red wine
  • 3 tablespoons tomato sauce
  • 1 tablespoon soy sauce
  • 3 teaspoons Worcestershire sauce
  • 4 teaspoons chutney
  • 1 teaspoon salt
  • 1 tablespoon corn flour
Method:
  1. Slice carrots, chop onion and cut capsicum.
  2. Add beef to the slow cooker.
  3. Add veggies to the slow cooker.
  4. Add wine, stock, the sauces, chutney and salt.
  5. Stir so meat still remains at the bottom, but the sauces etc mix through.
  6. Cook on high for 4 hours or low for 6 hours.
  7. About 15 minutes before serving, combine corn flour with a small amount of water. Add to the slow cooker and stir in. Cook on high for 15 minutes to thicken.
  8. Serve by itself with mashed potatoes or rice.

 

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Comments

  1. snosie says

    I love your photos of what you cook, as you cook it. They are so neat that they inpsire me to cook some of your recipes. I tried the mac&Cheese, in your quantities, and am STILL eating it, seeing it’s just me. Oh well, live and learn!

  2. Julie says

    Hi, now that the cooler weather is coming, I love trying slow cooker meals, I am wondering if you need to brown the meat first? Thanks, I have used many of your recipes in the past and they are always yummy!

    • says

      Hi Julie,

      Pretty much every other slow cooker recipe I have on the blog does require you to cook the meat first, but this one doesn’t. I was a little worried about how that would work, but the meat did come our very tender still.

      Thanks for the feedback on the recipes too!

      Nic

  3. says

    I am in love with my slow cooker so I will definitely be trying this recipe! It’s the best feeling knowing that while I am at work my dinners is cooking away. I love walking in the front door and have been known to yell “Honey, I’m home!” to the slow cooker. Will try this one before the week is out. Perfect winter fare…

  4. Susan says

    I have made all your slow cooker recipes, and find one I keep coming back to is the slow cooker spag bol, as I make your triangles out of the left overs and we have pie night.