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    You are in: Home / Australian / Crock Pot Beef or Lamb Casserole Recipe
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    Crock Pot Beef or Lamb Casserole

    Crock Pot Beef or Lamb Casserole. Photo by morgainegeiser

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    Total Time:

    Prep Time:

    Cook Time:

    4 hrs 30 mins

    30 mins

    4 hrs

    **Jubes**'s Note:

    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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    Units: US | Metric


    1. 1
      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.
    2. 2
      Prepare vegetables and place in the bottom of the crock pot.
    3. 3
      Add herbs,garlic, salt and pepper to the veges.
    4. 4
      Add the meat to the crock pot.
    5. 5
      Add the can of tomatoes. If using peeled tomatoes-roughly chop them first. Add the stock/wine/water.
    6. 6
      Cook on high setting for approx 4 hours or low setting for about 8 hours. Serve with toast, noodles or rice.
    7. 7
      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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    Ratings & Reviews:

    • on October 20, 2010


      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.

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    • on August 15, 2012


      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.

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    • on August 15, 2012


      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

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    Read All Reviews (8)


    Nutritional Facts for Crock Pot Beef or Lamb Casserole

    Serving Size: 1 (612 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 1583.0
    Calories from Fat 1336
    Total Fat 148.4 g
    Saturated Fat 61.5 g
    Cholesterol 206.2 mg
    Sodium 434.7 mg
    Total Carbohydrate 38.7 g
    Dietary Fiber 6.6 g
    Sugars 7.1 g
    Protein 23.3 g

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