Crock Pot Beef or Lamb Casserole

"An economical meal for a family. Crock Pot/slow cookers are a winner in the heat of summer and great to put dinner on before going to work in the mornings. Who could beat a hearty casserole in winter either? You can use whatever veges that you have at hand. Use a gluten-free flour and stock if making this recipe gluten-free. Serve with toast, pasta or rice. I remember my mother making this casserole when I was a child. To make a richer gravy substitute 1 cup of red wine for 1 cup of stock. This is a great rustic dish- no need to be to accurate with your measurements or weights"
photo by morgainegeiser photo by morgainegeiser
photo by morgainegeiser
photo by I'mPat photo by I'mPat
photo by Jubes photo by Jubes
photo by Jubes photo by Jubes
Ready In:
4hrs 30mins




  • Place the diced meat and flour in a plastic bag. Toss the meat to coat thoroughly in the flour. Add in extra flour if required. set aside.
  • Prepare vegetables and place in the bottom of the crock pot.
  • Add herbs,garlic, salt and pepper to the veges.
  • Add the meat to the crock pot.
  • Add the can of tomatoes. If using peeled tomatoes-roughly chop them first. Add the stock/wine/water.
  • Cook on high setting for approx 4 hours or low setting for about 8 hours. Serve with toast, noodles or rice.
  • NOTE- if you like a lot of gravy add more beef stock to the crock. Before serving if the gravy is not thick enough add some cornflour(maize corn flour) or arrowroot mixed with a small amount of water to the casserole and cook until thickened.

Questions & Replies

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  1. morgainegeiser
    I love crock pot meals and this one turned out quite nicely. A nice home cooked type meal, had it with crunchy homemade bread and a salad. I followed the recipe according to directions - I used 2 cups beef stock. It turned out slightly runny, next time I might cut back on the beef stock.
  2. jessi_mcg
    This was so easy to put together, and was a real winner with DH. My stew meat package was only 1 1/4 lbs, so I added some summer squash and other veggies to make up the bulk. I used one cup of broth and one cup of wine, and next time I think I might try changing the ratio a bit to increase the broth but keep the rich flavor of the wine. Thanks for posting; I know we will make this one again. Made for ZWT 8: The Wild Bunch.
  3. Deantini
    Super stew!! I used stewing beef and cut the recipe back to 1/3 (but left the beef broth at the original amount) and it still served 2 adults/2 kids we have left overs. I switched up the veggies, omitted the potatoes because I wanted to serve over mashed potatoes, added mushrooms and green pepper and also omitted the beans. I cooked on high for 3 hours and on low for 1.5 hours. I added a slurry of flour/water to thicken the sauce.We were all raving about this meal and it will for sure be repeated. Made for ZWT 8
  4. misty6786
    This was pretty bland, though I made it pretty close to the recipe. I used a veg stock recipe for the broth that I found on this site and hoped it would work here.
  5. I'mPat
    For allergy reasons I omitted the celery and onion and upped the potato and carrot and added a parsnip. Used 1.4K of meat and at the end of 8 hours the gravy was thick and luscious and shone like silk. I also cut my vegetables chunky (about the same size as I cut meat big bite size and served with some penne pasta and slices of buttered wholegrain sauce to mop up that wonderful gravy. Could easily have served 8 to 10 and looking forward to making pies with some of leftovers. Thanks **Jubes**, made for Edition 8 - Make My Recipe.


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