betty's beef and vegetable casserole
I adapted a traditional Hungarian goulash to make this casserole in my Crock Pot/slow cooker, which was a huge hit with my family. With a rich tomato base and loaded with chunks of beef and veggies, simply add rice or noodles to make a complete meal. This is fantastic to prepare the day before and reheat. This makes 8 LARGE servings (enough to satisfy my 3 strapping sons 3). Suitable for freezing for up to 3 months.
prep time
15 Min
cook time
7 Hr
method
Slow Cooker Crock Pot
yield
10 serving(s)
Ingredients
- 3 pounds stewing beef cut into large chunks (1.5 kilos)
- 1 large onion, diced
- 4 large carrots, peeled and sliced
- 4 large potatoes, peeled and diced into 1.5 inch portions
- 1/2 cup beef stock (using bullion in water is fine)
- 1 tablespoon Worcestershire sauce
- 1 can diced tomatoes (use about 1/4 cup of water to swoosh out the base and sides - add into the pot)
- 2 teaspoons minced garlic
- 1 teaspoon sweet paprika
- WHAT TO ADD IN AT THE END OF COOKING:
- 3 teaspoons gravy base mixed with about 1/3 cup water
- 1 - 1.5 cups frozen peas
How To Make betty's beef and vegetable casserole
-
Step 1Spray your slow cooker/Crock Pot with oil.
-
Step 2Chop all the veggies and meat and add to the sprayed base. Top with the other ingredients from the top list and stir well. Set your Crock Pot/slow cooker to LOW for 7 hours OR 3.5 hours on HIGH.
-
Step 3Stir in the gravy base with water and peas. Stir well. Sit for 5 minutes and serve.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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