Slow Cooker Beef Casserole Recipe

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Slow cooking with no need for a slow cooker!

You can make this recipe in a traditional slow cooker if you wish, but it works just as well in a cast-iron casserole dish or other heavy-duty lidded pot. We’ll include instructions for both so that you can achieve tasty results no matter what kind of cookware you have in your kitchen.

This recipe serves 7 people.

Ingredients

  • 2 pounds lean chuck roast (or 2 1/2 pounds before you trim the fat), cut into 1 1/2-inch cubes
  • 2 1/2 tablespoons olive oil
  • Salt
  • Freshly ground black pepper
  • 1 large onion, diced
  • 3 stalks celery, chopped
  • 4 large carrots, sliced
  • 4 cloves garlic, minced
  • 1/4 cup tomato paste
  • 1 cup of red wine (or an additional cup of beef or chicken broth)
  • 2 cups beef or chicken broth
  • 1 tablespoon Worcestershire sauce
  • 1 tablespoon fresh thyme
  • 1 sprig of fresh rosemary
  • 1 teaspoon fresh marjoram
  • 1 teaspoon paprika
  • 1 1/2 pounds potatoes (Yukon Gold or another low-starch potato), diced
  • 1 1/2 tablespoons cornstarch
  • 2 cups frozen peas or corn
  • 1/4 cup fresh parsley, minced (optional)

Method

In your casserole dish or a separate pot, heat the olive oil over high heat. Brown the cubes of meat, then sprinkle with salt and pepper. You may want to brown the cubes in batches to avoid too much liquid in the pan (which would steam your meat). If you find you have a bit of liquid, drain it off and continue to brown the meat. The meat should take about 5 minutes to brown (it won’t be cooked through).

If you are using a slow cooker, transfer the meat to the slow cooker.

If you are using a casserole dish or Dutch oven, put the meat to one side.

Reduce the heat on the stove to medium and sauté the onion, celery, carrots, and garlic. Add in the tomato paste and cook for another minute, stirring constantly.

Now pour in the red wine or one cup of broth. Add in the Worcestershire and spices, stir well, then add the rest of the broth.

If using a slow cooker, pour the broth and veggies over the meat in your slow cooker. Then add the potatoes, cover, and cook on low heat for 7 to 8 hours. Whisk cornstarch together with 1 1/2 tablespoons of cold water, then pour into the slow cooker and stir. Cover and cook for a further 20 to 30 minutes, stirring in the frozen peas or corn if desired.

If you are using a casserole dish or Dutch oven, add the broth and veggies to your pot and stir well. Reduce the heat to low. Let your stew simmer for an hour. Check the gravy’s consistency, and if you want a thicker gravy, whisk the cornstarch with 1 1/2 tablespoons of cold water. Pour into the pot and stir. If using peas, stir them in ten minutes before the end of the cooking time. Serve with the freshly minced parsley if using.

Slow Cooker Beef Casserole Recipe FAQs

What can I serve with my beef casserole?

Fresh bread, a tossed green salad, cooked rice or another type of grain, or mashed potatoes all go well with this recipe.

Are there any shortcuts for this recipe?

You can do the prep for this recipe in advance. Cut up the meat and veggies, and store them in the fridge till you’re ready to make the recipe. Be sure to store the meat separately from the veggies.

Don’t chop the potatoes in advance, as they’ll turn brown.

Are there other kinds of meat I can use?

The best meat for this recipe is a boneless chuck roast. A chuck roast will give you a better quality of meat because you can trim the fat off from the outside. Beef stew meat is another possibility, although the quality isn’t as good, and it’s often less tender.

Can I freeze this recipe?

Yes! You can freeze portions in freezer bags to always have a quick dinner ready in a snap. To reheat from frozen, let it defrost in the fridge overnight or defrost in the microwave. Then reheat on the stove.

Your beef stew will keep up to four months in the freezer (or 3 to 4 days in the fridge).

Is there a difference in taste with a slow cooker?

The advantage of using a casserole dish or Dutch oven for this recipe is that you are only using one pot. All of the browned meat’s flavors on the bottom of the pan will add extra deliciousness to your stew, which you miss if using a slow cooker.

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