Slow Cooker Casserole Beef
Deliciousness & comforting, a winter classic really!
Equipment
- 6L slow cooker
Ingredients
- 1 tbsp plain flour
- 1 tbsp Dried or fresh thyme - I use both
- 500 grams diced casserole beef
- 1 tbsp olive oil
- 3 Garlic cloves, peeled and crushed
- 1.5 onions, peeled and sliced
- 3 Carrots, peeled and quartered
- 5 mushrooms quartered
- 400 ml Campbell’s beef stock
- Salt
- ground black pepper
-later on:
- 3 tbsp Cornflour - to thicken
- 1 cup of spinach leaves
Instructions
- Cover the beef chunks in the flour, brown that in a pot with the olive oil some salt and pepper (try not to brown it too much though)
- Slightly brown the onion, garlic and carrot with it
- Add a little stock to the bottom of pot and use a spatula to scrape out into slow cooker for extra flavour
- Once that is added to slow cooker, add the rest of the stock and more pepper and a little more salt (how much seasoning is up to you) add the mushrooms and thyme and give a stir.
- Cook for 6 hours on LOW
- Once cooked, usually when meat is tender and carrots also, spoon some liquid from slow cooker, roughly a cups worth out into a small pot and heat up with the cornflour (stirring frequently until a little thick)
- You can use a small sieve to put the thickening mix into slow cooker to help remove any clumps
- Add spinach and stir through, and cook it for another 15-25 minutes.
- I served this over a garlic mash (potatoes cooked with 2 cloves of garlic) and with buttered pane de casa bread, also can sprinkle a little fresh chopped flat leaf parsley on top as garnish.
- Note: You can add more onion if you like, can also add more thyme, I did add probably about a tsp more of fresh thyme to the thickening mix while cooking it.
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