Crock Pot Beef or Lamb Casserole
photo by morgainegeiser
- Ready In:
- 4hrs 30mins
- 2 large potatoes, peeled and diced
- 3 large celery ribs, chopped
- 2 large carrots, sliced o.r diced
- 2 onions, sliced o.r diced
- 200 g green beans, ends removed and roughly chopped into smaller lengths (approx.7oz)
- 3 garlic cloves, crushed
- 2 teaspoons dried basil or 2 teaspoons dried herbs
- 1 teaspoon smoked paprika
- 1 dash salt
- 1 dash pepper
- 2 cups beef stock (can substitute in up to 1 cup of red wine) or 2 cups water (can substitute in up to 1 cup of red wine)
- 400 400 g crushed tomatoes (14 ounces) or 400 g diced tomatoes (14 ounces)
- 1 1⁄4 kg diced casserole beef (roughly 2 1/2 pounds) or 1 1/4 kg diced lamb (roughly 2 1/2 pounds)
- 5 tablespoons plain all-purpose flour or 5 tablespoons gluten-free flour
- 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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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.
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
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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RECIPE SUBMITTED BY
Aussie Mum - gluten-free