Next to soup, casseroles are a fantastic meal to have during winter. Our Slow Cooker Beef Casserole is super easy to make in your slow cooker but adaptable to cook in the oven if needed.
I love serving this meal on a bed of creamy mashed potatoes, along with some steamed green vegetables and some of our home-baked dinner rolls.
I find cooking this in a slow cooker makes it easier to have dinner on the table if we have a busy day after school.
But if you don’t have a slow cooker, you can still cook this in the oven if you need to. Sometimes I do this if I decide to cook this last minutes, and it takes less time in the oven. So I have included the oven method for you also.
Cooking Slow Cooker Beef Casserole
Ingredients
There are a few ingredients that you need for this, but it all goes into a slow cooker, making it much easier to make. You will need the following:
- Butter
- Chuck Steak
- Onion
- Celery
- Bacon
- Plain Flour
- Water
- Tomato Paste
- Mixed Herbs
- Sugar
- Worcestershire Sauce
- Garlic Cloves
- White Mushrooms
- Salt
- Pepper
Preparation
To make things easier on yourself, you can do this the night before and store everything in separate airtight containers in your refrigerator.
Dice the meat up into 2 to 2.5 cm chunks. Remove most of the chunky fat, but leave some as the fat will help keep your meat tender.
Dice you onion, celery and bacon (you can buy bacon pieces to save time also).
Thinly slice your mushrooms and finely chop your garlic.
Method
For this first step, you will need to use a frypan, or if you happen to have an all-in-one cooker like mine with a saute setting, you can reduce the dishes.
In your all-in-one cooker, place butter at the bottom and select the saute setting. While the butter is melting, add the onion, celery and garlic. Stir for a minute, and then add the sliced mushrooms.
Then saute until the mushrooms are tender; you should also be able to smell the garlic’s aromas.
Turn off the cooker.
In a zip lock bag, add the flour and then the diced meat. Coat the meat by shaking it around in the bag. Then add the meat and excess flour to the cooker. Along with the bacon
Add the water, tomato paste, Worcestershire sauce, mixed herbs, sugar, salt, and pepper in a separate bowl. Mix and pour over the top of the ingredients in the slow cooker.
Put on the lid and set to the low, slow cook setting and set the timer for 6 hours.
How to cook our beef casserole in the oven
If you do not have a slow cooker and want to make this in the oven, there are a few changes needed to the steps above.
- Brown your meat in a frypan in batches, remove and add the onion, celery, garlic, and sliced mushrooms, saute until the mushrooms are tender.
- Add the flour and cook for a minute, then gradually add the water while stirring until it thickens.
- Add the tomato paste, Worcestershire sauce, mixed herbs, sugar, salt, and pepper and combine.
- Place your meat into a crockpot or other ovenproof dish that has a lid. Add mixture from the frypan over the meat, stir and place in a preheated oven of 160°C (fan-forced) for 1 ½ hours or until the meat is tender.
Some of Our Other Slow Cooker Recipes on JustSoYum!
You can do so much with your vegetables, and here are a few of our favourites!
- Easy Meatballs in Tomato Soup Recipe – an easy, budget-friendly recipe that the family will love.
- Slow Cooked Corned Beef In Red Wine With A Honey Mustard Sauce – there is no lack of flavour with this recipe, and the sauce tops it off.
- Nanna’s Slow Cooker Lamb Shank and Vegetable Soup – made with lamb shanks and lots of vegetables, this is the perfect tummy warmer soup for winter.
Yummy Slow Cooker Beef Casserole
Equipment
Ingredients
- 30 g Butter
- 750 g Chuck Steak
- 1 Large Onion
- 2 Sticks Celery
- 125 g Bacon
- 3 tbsp Plain Flour
- 2 cups Water
- 3 tbsp Tomato Paste
- ¼ tsp Mixed Herbs
- 1 tsp Sugar
- 1 tsp Worcestershire Sauce
- 2 Garlic Cloves
- 200 g White Mushrooms
- 1 tsp Salt
- ½ tsp Pepper
Instructions
- For the oven method, refer to the notes.
- Cut up your meat into 2 cm cubes, removing most of the chunky fat pieces. Dice up, onion, garlic, celery and bacon (if you are using bacon strips). Thinly slice mushrooms.
- Set an all-in-one cooker to the saute setting or use a frypan. Add butter and melt. Add onion, garlic, celery. Stir for a minute and then add mushroom and continue to saute until mushrooms are tender. Then turn off.
- Add flour to a zip lock or freezer bag, add diced meat and coat the meat in the flour. Add the bacon and the meat, along with the remaining flour to the sauteed ingredients in your slow cooker.
- Add water, tomato paste, mixed herbs, sugar, worcestershire sauce, salt and pepper to a small bowl and combine well. Pour over the ingredients in your slow cooker.
- Put on the lid and set to the low slow cook setting and cook for 6 hours.
Notes
- Brown your meat in a frypan in batches, remove and add the onion, celery, garlic, and sliced mushrooms, saute until the mushrooms are tender.
- Add the flour and cook for a minute, then gradually add the water while stirring until it thickens.
- Add the tomato paste, Worcestershire sauce, mixed herbs, sugar, salt, and pepper and combine.
- Place your meat into a crockpot or other ovenproof dish that has a lid. Add mixture from the frypan over the meat, stir and place in a preheated oven of 160°C (fan-forced) for 1 ½ hours or until the meat is tender.
Nutrition
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