Crock Pot Beef or Lamb Casserole

"An economical meal for a family. Crock Pot/slow cookers are a winner in the heat of summer and great to put dinner on before going to work in the mornings. Who could beat a hearty casserole in winter either? You can use whatever veges that you have at hand. Use a gluten-free flour and stock if making this recipe gluten-free. Serve with toast, pasta or rice. I remember my mother making this casserole when I was a child. To make a richer gravy substitute 1 cup of red wine for 1 cup of stock. This is a great rustic dish- no need to be to accurate with your measurements or weights"
 
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photo by morgainegeiser photo by morgainegeiser
photo by morgainegeiser
photo by I'mPat photo by I'mPat
photo by Jubes photo by Jubes
photo by Jubes photo by Jubes
Ready In:
4hrs 30mins
Ingredients:
14
Serves:
6
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ingredients

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directions

  • Place the diced meat and flour in a plastic bag. Toss the meat to coat thoroughly in the flour. Add in extra flour if required. set aside.
  • Prepare vegetables and place in the bottom of the crock pot.
  • Add herbs,garlic, salt and pepper to the veges.
  • Add the meat to the crock pot.
  • Add the can of tomatoes. If using peeled tomatoes-roughly chop them first. Add the stock/wine/water.
  • Cook on high setting for approx 4 hours or low setting for about 8 hours. Serve with toast, noodles or rice.
  • NOTE- if you like a lot of gravy add more beef stock to the crock. Before serving if the gravy is not thick enough add some cornflour(maize corn flour) or arrowroot mixed with a small amount of water to the casserole and cook until thickened.

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Reviews

  1. I love crock pot meals and this one turned out quite nicely. A nice home cooked type meal, had it with crunchy homemade bread and a salad. I followed the recipe according to directions - I used 2 cups beef stock. It turned out slightly runny, next time I might cut back on the beef stock.
     
  2. This was so easy to put together, and was a real winner with DH. My stew meat package was only 1 1/4 lbs, so I added some summer squash and other veggies to make up the bulk. I used one cup of broth and one cup of wine, and next time I think I might try changing the ratio a bit to increase the broth but keep the rich flavor of the wine. Thanks for posting; I know we will make this one again. Made for ZWT 8: The Wild Bunch.
     
  3. Super stew!! I used stewing beef and cut the recipe back to 1/3 (but left the beef broth at the original amount) and it still served 2 adults/2 kids we have left overs. I switched up the veggies, omitted the potatoes because I wanted to serve over mashed potatoes, added mushrooms and green pepper and also omitted the beans. I cooked on high for 3 hours and on low for 1.5 hours. I added a slurry of flour/water to thicken the sauce.We were all raving about this meal and it will for sure be repeated. Made for ZWT 8
     
  4. This was pretty bland, though I made it pretty close to the recipe. I used a veg stock recipe for the broth that I found on this site and hoped it would work here.
     
  5. For allergy reasons I omitted the celery and onion and upped the potato and carrot and added a parsnip. Used 1.4K of meat and at the end of 8 hours the gravy was thick and luscious and shone like silk. I also cut my vegetables chunky (about the same size as I cut meat big bite size and served with some penne pasta and slices of buttered wholegrain sauce to mop up that wonderful gravy. Could easily have served 8 to 10 and looking forward to making pies with some of leftovers. Thanks **Jubes**, made for Edition 8 - Make My Recipe.
     
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RECIPE SUBMITTED BY

Aussie Mum - gluten-free
 
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