There’s nothing quite like the comforting aroma of a slow cooker beef casserole bubbling away on a chilly winter’s day. This recipe is a classic combination of tender beef, hearty root vegetables and rich, savoury flavours we all know and love.
Serve this slow cooker beef casserole with crusty bread to mop up that luscious sauce and you’ve got the perfect cold weather dinner.
Ingredients
Method
Coat beef in flour; shake off excess. Heat 2 tablespoons of the oil in a large frying pan; cook beef, in batches, until browned all over. Transfer beef to a 4.5-litre (18-cup) slow cooker.
Heat remaining oil in same frying pan; cook onion, carrot, celery, parsnip, swede and garlic, stirring, until onion softens. Add paste; cook, stirring, for 1 minute. Remove from heat; stir in tomatoes and stock.
Stir vegetable mixture and bay leaves into cooker; add thyme. Cook, covered, on low, for 8 hours. Add silver beet; cook a further 10 minutes. Discard bay leaves and thyme; season to taste. Serve topped with parsley.
Key ingredients in this slow cooker beef casserole
Beef chuck steak: An inexpensive cut from the neck and shoulder area that’s perfect for slow cooking where it becomes beautifully tender and flavoursome.
Brown onions, carrots & celery: This hard-working trio forms the aromatic flavour base of casseroles, stews, bolognese and many more dishes.
Parsnip: Nutty, sweet and at their best flavour in winter.
Swede: The hard, slightly yellow root vegetable that slightly resembles a large, dried turnip has a delicate sweetness and flavour that hints of the freshness of cabbage and turnip.
Canned crushed tomatoes: Crushed tomatoes add rich flavour and thick texture to the casserole. Use undrained.
Silver beet: Also called, incorrectly, spinach, silver beet has fleshy stalks and large leaves.
Fresh bay leaves: Aromatic leaves from the bay tree add a strong, slightly peppery flavour.
Fresh thyme: These tiny grey-green leaves give off a pungent minty, light-lemon aroma.
Ingredient swaps
Gravy beef can be used instead of chuck steak.
The swede and parsnip used in this stew give it a particularly thick, hearty quality. Use any vegetables you like – turnip, celeriac, jerusalem artichokes are all good choices.
Can you freeze slow cooker beef casserole?
This generous recipe serves 6, and any leftovers can be frozen.
Pack into freezer-proof containers, leaving a 2.5cm space to allow for expansion. Seal, label and freeze for up to 3 months.
Thaw overnight in the fridge. Reheat in a saucepan or microwave on medium power (50%) until heated through.
