Slow cooked beef and vegetable casserole recipe

Posted in Recipes.

Posted on July 18, 2017March 31, 2021 by Lexi Klaebe

A mainstay meal of my youth, the casserole is making a comeback in my very own kitchen this winter – and I’m loving it and its fridge clearing ways. How deliciously nostalgic while warming winter bellies!

I can see why my mother was a fan of the casserole. Not only is the chuck cut of beef easy on the hip pocket, they’re awesome for clearing the odds and ends of vegetables out of the fridge. Add any vegetables you like, bearing in mind vegetables such as beans or zucchini are best added towards the end of the cooking time, save them disintegrating from being over cooked.

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Makes : 4
Prep time : 20 mins
Cooking time : 3 hrs

Slow cooked beef and veggie casserole ingredients

800g beef chuck steak, cut into large cubes
1 red capsicum, thickly sliced
2 celery sticks, sliced thickly
1 onion, sliced thickly
2 large carrots, sliced thickly
1 cup frozen peas and corn
1 lemon, grated rind only
500ml beef or vegetable stock
2 tbs tomato paste
3 tbs Worcestershire sauce
2 cloves of garlic, minced
3 tbs plain flour
3 dried bay leaves
1 tsp paprika
salt and pepper
1 tbs of vegetable oil

Method

Preheat oven to 150°C. Combine flour, paprika with a good pinch of salt and pepper in a container. Add the cubed beef and give it a good shake around to coat evenly with flour. Remove the beef. Do not discard the remaining flour – you’ll need this again soon!
Add the oil to a casserole pot or ditch oven and heat on the stove top. Add the capsicum, celery, onion, carrots, bay leaves and garlic and cook stirring until the vegetables start to soften. This should take between five and 10 minutes.
Add the seasoned flour to the pot, stirring it through the vegetables until no dry flour is visible.
Add the tomato paste, Worcestershire sauce and liquid stock. Stir through and bring to a simmer.
Add the beef to the mix. Use a spoon to poke the meat below the liquid surface.
Cover with a lid and cook for two hours.
After the two hours, add the peas and corn and add extra seasoning if required. Keeping the lid off, return to the oven to cook for another 30 minutes, letting the gravy reduce slightly.
Just before serving, stir in the lemon rind to the casserole.