Slow Cooker Beef Casserole
Serves
4
Total Time
8hrs 25mins
Calories
776
Slow braised beef and tender root vegetables in a comforting casserole. Don't skip browning the potatoes at the end - it adds a deliciously crisp texture to this dish.
- Steak680 gcubed
- Carrot135 gdiced
- Parsnip135 gdiced
- Potato6finely sliced
- Sunflower oil1 tablespoon
- Onion1chopped
- All purpose flour2 tablespoons
- Beef stock600 ml
- Worcestershire sauce2 tablespoons
- Tomato paste1 tablespoon
- English mustard2 teaspoons
- Fresh rosemary3 sprigs
- Salt & pepperas needed
- Rutabaga160 gdiced
Ingredients
- 1. Heat sunflower oil in a large cast iron skillet on high heat
- 2. Add steak and fry until browned
- 3. Transfer meat to slow cooker bowl
- 4. Add onion to the large cast iron skillet
- 5. Fry until light golden - 5 min, high heat
- 6. Stir all purpose flour into the large cast iron skillet
- 7. Add beef stock to the large cast iron skillet gradually
- 8. Add worcestershire sauce, tomato paste, English mustard and rosemary
- 9. Season with salt & pepper to taste
- 10. Add rutabaga, carrot and parsnip to the slow cooker bowl
- 11. Mix and pour sauce from the pan to the slow cooker bowl
- 12. Arrange the potato slices on top so that they are overlapping in the stock
- 13. Add fresh rosemary and salt & pepper to the slow cooker bowl and cover
- 14. Cook in slow cooker until tender - 7 hr, high heat
- 15. Serve warm
Method
Make this recipe in the Fresco Recipes App
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