My Crock-Pot slow cooker Beef Casserole recipe is by far one of the fastest recipes you will try this year! Forget five minutes try two!
After all the mild weather we have been having it is finally turning cold, and nothing tastes better on those cold and frosty winter evenings than a rich, flavourful and super health Beef Casserole. The bit best of all is it will literally (with a little cheat) takes two minutes to prepare. Just pop it in the slow cooker first thing, maybe before the school run, or just before you leave for work.
All you need to do is cook it on low for the day, then when you arrive home from a long day you get to walk into the most amazing and all you have to do is dish it up!
400g Diced Beef (you can also use Lamb or Pork)
600g Pre-prepared pack of Diced Casserole vegetables (I use Aldi’s)
2 Stock cubes
1 Pint Boiled Water
4 Tbsp Plain Flour
1 Tbsp Dried Mixed Herbs
2 Crushed Cloves of Garlic
Pour the Chopped Vegetates into the slow poker.
Place the Diced Beef into a ziplock bag and add the Flour, Mixed Herbs, Crushed Garlic and a pinch of salt and pepper. Shake until all the meat is covered, then pour into the slow cooker.
Dissolve the Stock Cubes in the Pint of Boiled Water and pour over the Vegetables and Meat Mixture.
Give it a quick stir and cover.
Set the Slow Cooker to low and cook for 6-7 hours. (Don’t be tempted to lift the lid)
Once it’s cooked give it a quick stir and serve with crusty bread!
If you happen to have any left overs you can freeze and use another day, simply leave them out to defrost, add a little stock or gravy and heat on the hob.