Slow Cooked Beef Casserole
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A Note from Feedfeed
This slow-cooked beef casserole is a budget-friendly family favorite that's both hearty and delicious. Perfect for a cozy family dinner. The slow cooking process tenderizes the beef and allows the flavors to meld together for a satisfying meal.
- Recipe Card
Recipe Card
ingredients
- 2 tablespoons extra virgin olive oil
- 2.2 pounds (1kg) beef, largely diced (chuck works well)
- 1/4 cup all purpose flour
- 1 onion, diced
- 2 garlic cloves, finely chopped
- 3 ribs celery, finely chopped
- 3 large carrots, cut into thick rounds
- 1/4 cup tomato paste
- 14-ounce can crushed tomatoes
- 1 cup beef stock
- 2 teaspoons instant gravy powder (combined with the beef stock)
- 1 cup red wine (Shiraz or Cabernet Sauvignon)
- 6 white baby potatoes, cut into quarters
- 2 bay leaves
- 4-5 sprigs of thyme
- Sea salt and cracked black pepper, to taste
Method
Step 1
Preheat the oven to 300°F (150°C) fan force.
Step 2
Toss the beef pieces in all-purpose flour, salt, and pepper.
Step 3
Heat olive oil in a large oven-safe casserole pot over medium/high heat. Add the beef in batches and brown for a few minutes on each side. Remove and set aside.
Step 4
Add more olive oil to the pan and sauté the onion for 2-3 minutes. Add the garlic, celery, carrot rounds, and sauté for about 3-4 minutes, stirring. Add the tomato paste, crushed tomatoes, red wine, and beef/gravy powder stock. Bring to a boil, then turn off the heat. Add the potatoes, thyme, and bay leaves. Stir to combine. Season well with pepper.
Step 5
Place the lid on the pot and place it in the oven. Cook for 3 hours, then remove the pan and give the casserole a stir to make sure everything is covered. Place the lid back on and finish cooking in the oven for another hour, or until the beef shreds easily with a fork.
Step 6
Serve over your desired pasta, mashed potatoes, or rice.