Slow Cooker Beef Casserole

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A great family recipe
Preparation time15 minutes
Cooking time4 hours
Serves6 to 8


  • 2 kg chuck or round steak, diced
  • ½ cup flour
  • 3 tablespoons olive oil
  • 2 bunches of spring onion, stalk trimmed, peeled and left whole
  • 3 carrots, diced
  • 4 celery stalks, sliced
  • 1/3 cup tomato paste
  • ½ cup red wine
  • 1 cup semi dried tomatoes
  • 2 tablespoons fresh thyme, chopped
  • 2 bay leaves
  • Salt and freshly ground black pepper, to taste
  • Fresh thyme as a garnish


  1. Dust beef in flour, shaking off excess flour. Heat oil in a large frying pan and cook beef in batches until brown. Transfer to slow cooker.
  2. To the same pan, add onion and garlic, cook stirring for 1-2 minutes, or until onion is softened. Add carrots and celery and cook for a further 3 minutes.
  3. Stir tomato paste into the vegetables, cook 1 minute. Add wine and allow alcohol to evaporate and liquid to reduce slightly. About 2 minutes.
  4. Place vegetables and remaining ingredients in slow cooker. Cover and cook on HIGH 3-4 hours or LOW 5-6 hours.
  5. Season to taste and serve hot with mashed potatoes or a thick Italian Bread.