Hearty Beef and Vegetable Casserole
Serving: 6
Ingredients
- 2 large potatoes, cut into large bite sized chunks (approx 1 cup)
- 3 carrots, sliced (approx 1 cup)
- 1 medium sweet potato, cut into large bite sized chunks (approx 1 cup)
- 1/4 butternut pumpkin, cut into large bite sized chunks (approx 1 cup)
- 1 large onion, diced
- 200g green beans, chopped
- 1 cup frozen green peas
- 1 x 400g can chopped tomatoes
- 1 x 420g can condensed tomato soup
- 150g fruit chutney (I use the Rosella jar brand)
- 1 tsp curry powder
- 1 tbsp worcestershire sauce
- 1 tsp vegemite
- 1-1.5kg of chunk steak or similar casserole beef diced
- 2 tsp flour + salt and pepper to season
Instructions
- Add all the vegetables to slow cooker and mix to combine
- Combine tomatoes, soup, chutney, curry, sauce and vegemite in bowl, ,mix well and set aside for now
- Add diced beef to large plastic bag with seasoned flour and toss to coat beef in flour. Add beef to slow cooker on top of vegetables
- Pour over the tomato mixture and stir to combine.
- Cook on high for 7hrs (see notes)
- Serve with crusty buttered bread
Notes
- You can vary vegetables to what you have on hand. This is a great 'empty out the vegetable crisper at the end of the week' type of recipe :)
- This fills a 6L slow cooker to the top, hence the long and high cooking time to achieve tender results. You could also cook on low all day (I'd estimate approx 10hrs at least, so great for working families cooking from morning until home time)
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