This is an excellent and simple slow cooker beef casserole. It doesn’t need anything to go with it because of the large amounts of vegetables. However, it throws off a lot of sauce, so if mashed potatoes are your thing, go for it!
Slow Cooker Beef Casserole RecipePrint Recipe
- 8 carrots, peeled and cut into bite-sized pieces
- 8 celery sticks, cut into bite-sized pieces
- 2 tablespoons of butter
- 2 tablespoons of olive oil
- 1 kilogram of ground beef
- 2 onions, peeled and roughly chopped
- 3 to 4 cloves of garlic, finely chopped
- 2 tablespoons of flour
- 250ml of red wine
- 500ml of beef stock
- 400-gram tin of chopped tomatoes
- 2 tablespoons of tomato puree
- A generous pinch of chilli flakes
- 2 tablespoons of red wine vinegar
- 1 teaspoon of Marmite
- Freshly ground black pepper
- Several sprigs of fresh thyme
- Place the carrots and celery in the bowl of your slow cooker.
- Heat the butter and oil in a large pan and brown the beef in batches, removing each batch to a bowl once browned. Next, sauté the onions until soft and starting to colour. Add the garlic and stir-fry for 1 minute.
- Sprinkle in flour and continue to cook, stirring. If it starts to catch, add a splash of stock. Continue to stir, add the wine splash by splash, pour in the stock, and cook uncovered until the mixture has thickened and reduced. This is important to get rid of the alcohol.
- Add all of the remaining ingredients and the beef, bring the mixture to a simmer, then pour it over the carrots and celery in the slow cooker bowl. Give everything a good stir, cover and cook on low for 9 to 10 hours.