Description
Beef Casserole (if you’re in Australia) or beef stew (if you’re in the United States) is made in the slow cooker and has tender bites of beef stew meat with potatoes and carrots in a rich gravy broth.
Ingredients
Scale
- 1 Tbsp olive oil
- 1 3/4 pounds beef stew meat
- 2 tsp kosher salt
- 1 tsp black pepper
- 5 garlic cloves, minced
- 1/2 tsp dried thyme
- 1/2 tsp dried rosemary
- 1/2 tsp dried sage
- 1 Tbsp tomato paste
- 1/4 cup flour
- 4 cups beef broth
- 18 ounces red potatoes, quartered (about 5 medium red potatoes)
- 4 carrots, peeled and cut into half inch pieces
- 1 bay leaf
- 1 Tbsp red wine vinegar
- 1 tsp sugar
Instructions
- Heat a large pan over medium high heat (or if your slow cooker has a stovetop/saute setting turn that on). Swirl in the oil. Add in the beef in one layer and brown, flip with tongs and brown on other side.
- Stir in the salt, pepper, garlic cloves, thyme, rosemary, sage and tomato paste. Sprinkle in the flour and stir to coat. Transfer to the slow cooker.
- Stir in the broth, potatoes, carrots, bay leaf, vinegar and sugar.
- Cover and cook on high or 3 hours or 6 hours on low. Beef should be tender. Discard the bay leaf.
- Ladle into bowls and serve.
- Category: Beef
- Method: Slow Cooker