Simple beef and vegetable casserole
A simple slow-cooked version of the classic beef and vegetable casserole.
- 8 hrs 30 mins cooking
- Serves 6
Print
Ingredients
Simple beef and vegetable casserole
- 1.2 kilogram beef chuck steak, chopped coarsely
- 1/3 cup (50g) plain flour
- 1/4 cup (60ml) olive oil
- 2 brown onions (300g), cut into thick wedges
- 2 carrots (240g), chopped coarsely
- 2 stalks celery (300g), trimmed, chopped coarsely
- 1 parsnip (250g), chopped coarsely
- 1 swede (rutabaga) (225g), chopped coarsely
- 3 clove garlic, crushed
- 1/4 cup (70g) tomato paste
- 400 gram canned crushed tomatoes
- 1 cup (250ml) beef stock
- 2 dried bay leaves
- 10 sprigs fresh thyme
Method
Simple beef and vegetable casserole
- 1Coat beef in flour; shake off excess. Heat 2tablespoons of the oil in large frying pan; cook beef, in batches, until browned all over. Transfer beef to 4.5-litre (18-cup) slow cooker.
- 2Heat remaining oil in same pan; cook onion, carrot, celery, parsnip, swede and garlic; stirring, until onion softens. Add paste; cook, stirring, 1 minute. Remove from heat; stir in undrained tomatoes and stock.
- 3Stir vegetable mixture and bay leaves into cooker; add thyme. Cook, covered, on low, 8 hours. Discard thyme and bay leaves; season to taste.
Notes
Use whatever vegetables you like: turnip, celeriac, jerusalem artichokes are all good choices. Gravy beef can be used instead of chuck steak. Swede is also known as swedish turnip.
