Farm House Beef Potato Gravy Casserole–an easy Crockpot meal made with ground beef, tender potatoes, carrots, mushrooms and corn, all cooked together in a rich, savory beef gravy.
Farm House Beef Potato Gravy Casserole
Today’s recipe reminds me of a Sunday pot roast dinner, but with ground beef instead of a roast! It’s loaded up with red potatoes, carrots, mushrooms and corn, so there’s plenty of good stuff in every bite. I love how you get a little bit of everything in each spoonful, all coated in a rich, savory beef gravy. It’s a great way to stretch a pound of ground beef into a dinner that feeds the whole family!
Ingredients/Substitution Ideas
- Lean ground beef–or ground turkey
- Onion
- Garlic
- Tomato paste
- Worcestershire sauce
- Red potatoes–or Yukon Gold potatoes
- Carrots
- Mushrooms–or canned mushrooms, drained
- Frozen corn
- Brown gravy packets–or mushroom gravy packets
- Water
- Better Than Bouillon Roasted Beef Base
- Dried thyme
- Garlic powder
- Black pepper
Steps
Heat a pan over medium high heat. Add in the beef and break it up. Add in the onion. Brown for 5 minutes. If there is excess grease, drain it off. Stir in the garlic, tomato paste and Worcestershire sauce and cook for one minute. Transfer to the slow cooker.
Stir in the potatoes, carrots, mushrooms and corn. In a bowl, whisk together the water, Better Than Bouillon, brown gravy packets, thyme, garlic powder and black pepper. Pour over the ingredients and stir to combine.
Cover and cook on low for 4 hours, or until potatoes and carrots are tender.
Salt and pepper to taste. Serve and enjoy!
Notes/Tips
- This was an all in one pot meal for us but you can serve alongside a biscuit, dinner roll or cornbread. Another option is a green like collard greens.
- Cut the potatoes into approximately ¾-inch cubes so they cook evenly.
- No need to peel the potatoes!
- You can stir in frozen peas during the last 15–20 minutes of cooking for additional color and vegetables.
- Store leftovers in an airtight container* in the refrigerator for 4 days. Freeze leftovers for up to 3 months.
- Tools:
Did you know you can filter the recipes on my website to search by meat type, IP or Crockpot, low carb, gluten free, etc.? Use the filter to find exactly what you are looking for.
Farm House Beef Potato Gravy Casserole
- Prep Time: 20 minutes
- Cook Time: 4 hours on low
- Total Time: 0 hours
- Yield: 6 servings 1x
Description
An easy Crockpot meal made with ground beef, tender potatoes, carrots, mushrooms and corn, all cooked together in a rich, savory beef gravy.
Ingredients
- 16 oz lean ground beef
- 1 cup diced onion
- 4 garlic cloves, minced
- 1 Tbsp tomato paste
- 1 Tbsp Worcestershire sauce
- 32 oz cubed red potatoes
- 2 carrots, peeled and sliced
- 8 oz quartered mushrooms
- 1 1/2 cups frozen corn
- 2 (.87 oz) brown gravy packets
- 1 1/2 cups water
- 1 Tbsp Better Than Bouillon Roasted Beef Base
- 1/2 tsp dried thyme
- 1/2 tsp garlic powder
- 1/2 tsp black pepper
Instructions
- Heat a pan over medium high heat. Add in the beef and break it up. Add in the onion. Brown for 5 minutes. If there is excess grease, drain it off. Stir in the garlic, tomato paste and Worcestershire sauce and cook for one minute. Transfer to the slow cooker.
- Stir in the potatoes, carrots, mushrooms and corn. In a bowl, whisk together the water, Better Than Bouillon, brown gravy packets, thyme, garlic powder and black pepper. Pour over the ingredients and stir to combine.
- Cover and cook on low for 4-5 hours or on high for 2-3 hours, or until potatoes and carrots are tender.
- Salt and pepper to taste. Serve and enjoy!
- Method: Slow Cooking
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*Karen Petersen is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com.
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