Slow Cooked Beef & Vegetable Casserole

Name: Slow Cooked Beef & Vegetable Casserole
Prep time: 25 min
Cook time: 9 h
Total time: 9 h 25 min
Yield: 4 - 5
Ingredients: 400 g stewing steak; 2 tbsp rapeseed oil; 2 onion; 2 Cloves garlic; 450 g swede; 450 g butternut squash; 3 celery; 1 leek; 100 g pearled spelt; 2 tbsp tomato puree; 10 ml Worcestershire sauce; bouquet garni; 800 ml beef stock

User Reviews

4.9

20 reviews

Excellent

Prep Time
25 mins
Cook Time
9 hrs
Total Time
9 hrs 25 mins
Servings
4 - 5
Course
Main Course
Cuisine
British

Slow Cooked Beef & Vegetable Casserole

Katherine Stark

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A delicious and nutritious slow cooked Beef & Vegetable Casserole made with spelt grains, butternut squash, swede and leek - comfort food at its best!

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Ingredients

Servings

400 g stewing steak diced
2 tbsp rapeseed oil
2 onion roughly chopped
2 Cloves garlic finely chopped
450 g swede diced
450 g butternut squash diced
3 celery sliced, stalks
1 leek sliced, small
100 g pearled spelt grains
2 tbsp tomato puree
10 ml Worcestershire sauce Lea & Perrins brand
bouquet garni
800 ml beef stock

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Instructions

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Heat up the oil in a non-stick pan and brown the diced beef in 2 batches.
Remove with a slotted spoon and set aside.
Next fry the onions in the same pan until starting to go slightly brown.
Add the rest of the vegetables and spelt grains and fry for 5 minutes.
Add the meat back to the pan along with the bouquet garni, Worcestershire sauce, tomato puree and stock.
Transfer to a slow cooker and cook on high for 6 – 7 hours or low for 8 – 9 hours.
Serve with green vegetables and mash.