Slow Cooker Beef Casserole Recipe

This Slow Cooker Beef Casserole is packed with tender beef chunks, baby new potatoes, green beans and peas, all simmered in a rich, savoury gravy. A simple, no-fuss family dinner that’s ready when you are.

Ingredients

• 800g (1¾ lb) stewing beef, cut into chunks
• 1 tbsp vegetable oil
• 1 large onion, chopped
• 2 garlic cloves, minced
• 500g (1 lb) baby new potatoes, halved
• 2 carrots, sliced
• 100g (¾ cup) green beans, trimmed
• 2 tbsp plain flour
• 600ml (2½ cups) beef stock
• 1 tbsp Worcestershire sauce
• 1 tbsp tomato purée
• 1 tsp dried thyme
• 1 bay leaf
• Salt and black pepper, to taste
• 100g (¾ cup) frozen peas

Slow Cooker Beef Casserole: Instructions

1. Warm the oil in a pan over medium-high heat.
2. Brown the beef chunks in batches for 2–3 minutes per side, then transfer to the slow cooker. This step is optional but adds extra flavour.
3. Put the onion and garlic into the pan. Cook them for 2 to 3 minutes until they become soft.
4. Add the onion and garlic to the slow cooker along with the baby new potatoes, carrots, and green beans.
5. Add the flour to the beef and vegetables. Stir everything well so the flour covers them.
6. Pour in the beef broth, Worcestershire sauce, and tomato paste. Mix everything together until well combined.
7. Add the dried thyme, bay leaf, salt, and pepper.
8. Cover and cook on low for 7–8 hours, or on high for 4–5 hours, until the beef and potatoes are tender.
9. Stir once or twice during cooking, adding a splash more stock if the casserole looks too thick.
10. Add the frozen peas for the last 15 to 20 minutes so they cook but stay fresh and green.
11. Remove the bay leaf before serving.
12. Taste and adjust the seasoning as needed.
13. Ladle into bowls and serve hot, straight from the pot or with crusty bread.

This rich, homely beef casserole is the perfect set-and-forget dinner — packed with tender meat and hearty vegetables in every comforting spoonful.