Slow Cooked Beef Casserole

Christina Soong-Kroeger
  • 8 hrs 12 mins
  • Prep: 12 mins,
  • Cook: 8 hrs
  • Yield: 4 servings

As the weather turns colder slow cookers are an ideal way to get a hot meal on the table for dinner with minimal fuss and effort.

Slow cooking gives less expensive and tougher cuts of meat like chuck roast and gravy beef, which is boneless beef shank,  a wonderful, falling-apart texture, while cut vegetables are tender and flavoursome. As the cooking process is so gentle, the vegetables retain their shape instead of dissolving.

This Slow-Cooked Beef Casserole is a super-easy recipe that will take you a mere 10-12 minutes in the morning to prepare. Think of this dish as minimum effort for maximum reward. The bonus is the wonderful aroma that will greet you when you return home in the evening, tired and hungry.

Serve this Slow Cooked Beef Casserole with steamed rice, couscous, polenta, or macaroni or any other type of pasta (wide noodles are great). This dish also reheats well.

Here are more slow-cooked comfort-food beef recipes you might enjoy:

What You'll Need

  • 1 tablespoon olive oil
  • 10.5 ounces/300 grams steak (e.g., chuck steak or gravy beef, diced)
  • 1 onion (peeled and finely chopped)
  • 1 clove garlic (peeled and finely chopped)
  • 2 large carrots (peeled and chopped into medium pieces)
  • 2 large potatoes (peeled and chopped into medium pieces)
  • 5.30 ounces/150 grams Brussels sprouts (ends trimmed and bottoms scored with a knife)
  • 1 17 to 19 ounce/500 to 580 gram jar tomato sauce (e.g., summer vegetables, roast garlic and onion or Italian herbs flavors)
  • Salt and pepper (to taste)

How to Make It

  1. Heat large saucepan and then add olive oil.
  2. Add diced steak and turn heat up. Cook for 3-4 minutes until steak is browning nicely.
  3. Transfer meat, onions and garlic into a slow cooker.
  4. Add potatoes, carrots, potatoes and Brussels sprouts.
  5. Pour in pasta sauce and mix to combine.
  6. Put the lid on and cook on lowest setting for 8-9 hours.
  7. Taste and season with salt and pepper if necessary.


Edited by Barbara Rolek