Slow Cooker Beef Casserole – Rich 9-Hour Mince
This slow cooker beef casserole recipe is a classic comfort food you can have during cold winter nights. Check out the easy recipe here.
Equipment
6-quart slow cooker
Large heavy-bottomed skillet or sauté pan
Wooden spoon
Chopping board
Sharp chef's knife
Instant-read thermometer
Ingredients
8 medium carrots - peeled and cut into bite-sized pieces
8 small celery stalks - cut into bite-sized pieces
2 tablespoons butter - 30g
2 tablespoons olive oil - 30ml
2.2 lbs ground beef (minced beef) - about 1kg
2 medium yellow onion - peeled and roughly chopped
4 cloves garlic - finely chopped
2 tablespoons all purpose flour (plain flour Australia and UK) - plain flour in Australia and UK, 15g
1 cup red wine - 250ml
2 cups beef stock (beef broth or beef bouillon) - beef broth or beef bouillon, 500ml- 14 oz tin chopped tomatoes - 400g
2 tablespoons passata or crushed tomatoes (tomato puree with seeds removed) - tomato purée with seeds removed, 30ml
¼ teaspoon chili flakes (chilli flakes in British English) - or to taste
2 tablespoons red wine vinegar - 30ml- 1 teaspoon Marmite
1 teaspoon salt
1 teaspoon ground black pepper
3 sprigs thyme
Instructions
- Place the carrots and celery in the bowl of your slow cooker.8 medium carrots, 8 small celery stalks
- Heat the butter and olive oil in a large heavy-bottomed pan over medium-high heat. Brown the beef in 2–3 batches, breaking it into small pieces as it cooks. Transfer each browned batch to a bowl with a slotted spoon. In the same pan, reduce the heat to medium, add the chopped onions, and sauté for 5–6 minutes until soft and starting to colour. Add the garlic and stir for 1 minute until fragrant.2 tablespoons butter, 2 tablespoons olive oil, 2.2 lbs ground beef (minced beef), 2 medium yellow onion, 4 cloves garlic
- Sprinkle the flour over the onion mixture and stir continuously for 1–2 minutes until the raw flour smell disappears. If the flour starts to catch on the pan, add a splash of stock to loosen it. Add the wine a splash at a time, stirring well between additions, then pour in the remaining stock. Bring to a steady simmer and cook uncovered for 8–10 minutes, stirring occasionally, until the liquid has reduced by roughly one-third and coats the back of a spoon.2 tablespoons all purpose flour (plain flour Australia and UK), 1 cup red wine, 2 cups beef stock (beef broth or beef bouillon)
- Add the chopped tomatoes, passata, chilli flakes, red wine vinegar, Marmite, salt, pepper, thyme sprigs, and the browned beef to the pan. Stir well and bring to a gentle simmer. Pour the entire mixture over the carrots and celery in the slow cooker bowl. Give everything a thorough stir, cover with the lid, and cook on low for 9–10 hours.14 oz tin chopped tomatoes, 2 tablespoons passata or crushed tomatoes (tomato puree with seeds removed), 1/4 teaspoon chili flakes (chilli flakes in British English), 2 tablespoons red wine vinegar, 1 teaspoon Marmite, 1 teaspoon salt, 1 teaspoon ground black pepper, 3 sprigs thyme
Notes
Storage: Keeps in the fridge in a sealed container for up to 4 days. Freeze in portions for up to 3 months — thaw overnight in the fridge, never on the counter.
Reheating: Warm on the stovetop over medium-low heat, stirring occasionally, until it reaches a steady simmer. Add a splash of beef stock if the sauce has thickened too much.
Make-Ahead: This casserole tastes even better on day two once the sauce has had time to settle and the flavours meld.
Substitutions: Replace the red wine with an equal amount of extra beef stock plus 1 tablespoon of red wine vinegar for a similar depth without alcohol.
Pro Tip: Brown the beef in small batches without crowding the pan — overcrowding causes the meat to steam instead of sear, and you lose the fond that builds the sauce's flavour.
Nutrition
Serving: 1servingCalories: 930kcalCarbohydrates: 30gProtein: 49gFat: 63gSaturated Fat: 24gPolyunsaturated Fat: 2gMonounsaturated Fat: 29gTrans Fat: 3gCholesterol: 192mgSodium: 1325mgPotassium: 1751mgFiber: 6gSugar: 12gVitamin A: 20827IUVitamin C: 24mgCalcium: 163mgIron: 8mg
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