Simple Beef and Vegetable Casserole

This warming casserole combines beef chuck steak with a number of fall vegetables. You can modify the recipe by including other vegetables, such as turnip, celeriac, and Jerusalem artichokes. From: Delish Family Slow Cooker © 2012 by Hearst Communications, Inc. Buy the Book Now! Cal/Serv: 437 Yields: 6 Total Time: 8 hours 30 mins 2…

Simple Beef and Vegetable Casserole

recipe image

This warming casserole combines beef chuck steak with a number of fall vegetables. You can modify the recipe by including other vegetables, such as turnip, celeriac, and Jerusalem artichokes.

From: Delish Family Slow Cooker © 2012 by Hearst Communications, Inc. Buy the Book Now!

Cal/Serv:
437

Yields:

6

Total Time:

8

hours

30

mins

2 1/2
lb.

beef chuck steak


c.

all-purpose flour

1/4
c.

olive oil

2


medium brown onions

2


medium carrots

2


stalk celery

1


medium parsnip

1


medium rutabaga

3


clove garlic

1/4
c.

tomato paste

14 1/2
oz.

canned crushed tomatoes

1
c.

beef stock

2


dried bay leaves

10


sprig fresh thyme

  1. Coat beef in flour; shake off excess. Heat 2 tablespoons of the oil in large frying pan; cook beef, in batches, until browned all over. Transfer beef to 4 1/2-quart slow cooker.
  2. Heat remaining oil in same pan; cook onion, carrot, celery, parsnip, rutabaga, and garlic; stirring, until onion softens. Add paste; cook, stirring, 1 minute. Remove from heat; stir in undrained tomatoes and stock.
  3. Stir vegetable mixture and bay leaves into cooker; add thyme. Cook, covered, on low, 8 hours. Discard thyme and bay leaves; season to taste.

Simple Beef and Vegetable Casserole

Ian Wallace

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