This weeks midweek meal is a Beef Casserole. I’ve been making this since I left home and had the kids.
I make it in the slow cooker and leave it on all day, just so I can walk in to a lovely warm home cooked smell, I’m always instantly hungry.
I make it most of the year but maybe a little less between June and August, and sometimes I swap a vegetable or two for another. If I don’t include potatoes in the pot, I’ll maybe do mash or boiled potatoes on the side.
I don’t include it, but Red wine is also optional.
- 750g diced beef
- 1 tbsp oil
- 4 potatoes unpeeled and quartered
- 2 large carrots sliced
- 2 stalks celery sliced
- 120g mushrooms halved
- 1 large onion sliced
- 1 oz flour
- 400g chopped tomatoes
- 250 ml beef stock
- 1tsp dried mixed herbs
- splash worcester sauce
- 1/2 tsp salt
- 1/4 tsp pepper
In a large pan, brown off the beef and transfer to the slow cooker.
Add in the sliced and chopped carrots,potatoes,celery,onion and mushrooms
Add the tin of tomatoes to the beef stock, stir, and then add the herbs, worcester sauce and salt and pepper. You can also add the flour at this point depending on how thick you want the sauce.
Pour over the beef and vegetables and cook on low for 8-10 hours or high for 4-5 hours.
Serve with warm bread rolls.
The kids pretend they don’t like these kind of meals, but there is never any left in their bowls. It’s just one of those meals that gets thrown in the pot and is ready at the end of the day with minimal fuss. Of course you can prep most of it the night before, and if you double up the ingredients you can freeze a meal for next time.
See you soon