Hey everyone, I hope you’re having an incredible day today. Today, I’m gonna show you how to prepare a special dish, slow cooker beef & vegetable casserole. One of my favorites food recipes. For mine, I’m gonna make it a bit tasty. This will be really delicious.
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Slow Cooker Beef & Vegetable Casserole is one of the most well liked of recent trending meals on earth. It’s easy, it is quick, it tastes delicious. It’s appreciated by millions daily. Slow Cooker Beef & Vegetable Casserole is something which I’ve loved my whole life. They are nice and they look wonderful.
To begin with this recipe, we have to first prepare a few components. You can cook slow cooker beef & vegetable casserole using 26 ingredients and 8 steps. Here is how you cook it.
The ingredients needed to make Slow Cooker Beef & Vegetable Casserole:
- Prepare 1 Pack Diced Beef or Beef Skirt if you prefer a whole cut of meat
- Take 1/4 Block Butter
- Prepare Cauliflower
- Prepare Carrots
- Take Leek
- Prepare Sticks Celery
- Make ready Potatos
- Prepare Red Onion
- Make ready 4 Garlic Cloves
- Prepare Tomato Purée
- Take Flour/Cornstarch
- Take Seasonings:
- Take 1 Tsp Paprika
- Take 1 Tsp Sage
- Prepare 1 Tsp Tarragon/ Marjoram
- Get Salt & Pepper
- Prepare 2 Rosemary Twigs
- Take Thyme Twigs
- Prepare 1 Bay Leaf
- Take Curled Parsley Tops
- Get Stock:
- Prepare 1 Beef Stock (I preferred to used OXO brand)
- Take 1 Vegetable Stock (OXO Brand)
- Prepare 2 Drops Wostershire Sauce (Optional)
- Get 1/2 Tsp Onion Salt
- Take Salt & Pepper
It usually involves cooking your chosen cut of beef in a slow cooker or casserole dish over a low heat for a long period of time, with the meat submerged in liquid. Tough cuts of meat are ideal for slow cooking as the lengthy cooking process helps to. Sear the beef all over in a hot pan, and transfer to the slow cooker. Add the beef stock, red wine, tomato puree and sugar, ensuring that the beef is mostly covered by the liquid.
Instructions to make Slow Cooker Beef & Vegetable Casserole:
- Pre warm your Slow Cooker while you prep your meat and vegetables. Use a Stock pot or any large pot/pan to Braise your meats and vegetables. Pre heat the pot with 1/4 block of butter until it’s melted and bubbling.
- Start by chopping up your vegetables try keep them to a medium size so not to big and not too small so everything can roughly cook at the same pace. Don’t forget to give your vegetables a quick wash.
- Next prepare your meats. I have used already diced beef from the shop but I find using a Beef skirt is a great cut of meat to use for this casserole. Add plenty of seasoning to your meat: Paprika, Sage, Tarragon, Salt & Pepper, a pinch of onion salt and finally depending how much meat you have 1-2 Tbsp of Tomato Purée.
- Make sure your butter is melted and bubbling away and place your meat in, you don’t want to fully cook the beef just braise it (seal the sides) approximately 3 minutes each side if you have a cut of meat, or gently stir the beef around till pale brown. Once meat is braised enough transfer your beef to your slow cooker. Some people choose not to braise their beef before slow cooking but personally I feel this is a great way to get that really intense flavor.
- Now again some people don’t always braise there vegetables either and you don’t have to but I find it’s a great way to make use of all that left over flavor from braising the beef. Pour your vegetables into the same pot you braised your beef so it picks up that extra flavor for as long as you desire, then pour your vegetables into the slow cooker on top of your beef. Then add your Rosemary, Thyme twigs and some curled parsley tops.
- Now you will approximately need about 2 Liters of stock depending how big your slow cooker is. Dissolve your beef and vegetable stock on the same pot with a pinch of onion salt. Mix till dissolved and a browny color. Then pour into your slow cooker ensuring the stock is just about covering the vegetables and add your Bay Leaf and let your slow cooker do the work.
- About an hour before your casserole is ready add 2/3 Tbsp of flour/cornstarch if you want a thicker sauce. If you choose to cook your casserole on Low heat on your slow cooker your casserole should take at least 7/8hours to achieve that tender beef and soft veggies. If you cook on the higher heat your casserole should only take 4/5hours. Personally the longer and slower the better and more intense that flavor will be.
- If you have the time how about adding some mash potato to your casserole, or filling a big Yorkshire pudding with your casserole can be delightful or simply make some dumplings to plop in half way through. Or simply enjoy the lovely flavors, meat and veggies as they are.
Sear the beef all over in a hot pan, and transfer to the slow cooker. Add the beef stock, red wine, tomato puree and sugar, ensuring that the beef is mostly covered by the liquid. Once cooked, remove the beef from the slow cooker and cover with foil to keep warm. Slow cooking also allows beef to better absorb flavours from herbs and spices. Therefore, marinating prior to preparing is unnecessary.
So that is going to wrap this up with this special food slow cooker beef & vegetable casserole recipe. Thanks so much for reading. I am confident that you can make this at home. There is gonna be interesting food in home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!
