Slow Cooker Easy Beef Casserole
|1 kg||stew beef, cut into 1 inch cubes|
|2 clove||garlic, minced (use more if desired)|
|3||carrots, roughly chopped|
|4||celery ribs, roughly chopped|
|3||medium or large potatoes, roughly chopped|
|1||large onion, roughly chopped|
|1 tsp||each of salt and pepper|
|1 1/2 c||beef stock/broth|
|1 tsp||worcestershire sauce|
|1/4-1/2 tsp||dried rosemary, i just like the flavour it adds|
|1 tsp||paprika or cayenne pepper, i never add this because i always forget and its been to long to change our taste preferences now but you may like it :)|
Pinched by Johnnette, and 89 more.
- Grocery List
DirectionsCombine flour with salt and pepperLay meat at the bottom of slow cooker and shake flour mixture on top. Use hands to coat the meat in the flour until well coated.Add onion, carrot, celery, garlic and potatoes on top of the flour dusted meat.Pour liquid beef stock and Worcestershire sauce over the vegetables.Cover and follow cook times below:
Low: 8-10 hours
High: 4-6 hours
My slow cooker seems to have a higher temperature than most recipes state so I generally cook my beef casserole for 8-9 hours and it is absolutely fall apart delicious. But it is even better when cooked longer!
The best setting to cook this stew on is low, the longer the better but you may have to make it a couple of times to figure out which works best for your slow cooker. Regardless, this stew always turns out wonderfully!Check your flavouring about halfway through and adjust if necessary.
30 minutes before the stew is ready, if you want to thicken the gravy add a couple of tablespoons of cornflour mixed with water (I use the stock from the stew) and stir into the beef stew. Cover and allow to finish cooking.