Slow Cooker Beef Casserole

cootambear

spuds, onions, a bit of tomato, carrots, a bit of celery, oxo cube, salt and pepper. theres no one recipe though. put what you like in.

If you put lots of paprika in and stir in some (preferably sour) cream at the end, you can claim its a goulash.

I`m hungry now.

fairtrade

Lots of slo-cooker recipes on this site:-
http://www.slowcookerrecipes.org.uk/beef_stew_slow_cooker_recipe.htm

HelenKA_2

I put my cut up beef into a freezer bag and give it a good shake along with couple of spoons of cornflour, s+p, mixed herbs. Meanwhile I bring chopped onion, carrot and swede if I have some to the boil in a saucepan. Put all in slow cooker along with vegetable water just to cover, tin toms, tom puree, garlic puree, worcestor sauce and mushrooms if using.

Depends how long you have to cook it but I also like to add dumplings a couple of hours before we eat.

chesky369

If you've a couple of glasses of red wine or some beer, then add them too (just one, not both). They're good to marinate the beef in if you have the time. I don't use a slow cooker thingy, just the usual oven but on gas mark 1 for four hours. Sometimes more. Onion, carrot, mushroom, herbs (either fresh or dried mixed)' pepper, salt, bay leaf. they're the essentials, everything else like tomato, garlic, bacon, celery, leek you can put in too if you feel like them that day but you don't have to. I always fry the meat first, as I like the colour it turns the gravy and it seals the flavour in. When I've done that, I add some flour to the pan I fried the meat in and cook it in slowly on a low heat for five minutes, before adding the liquid. Gives 'body' to the gravy.

But we all have our own way of doing them - usually we follow what our mums did, then change them to suit ourselves over the years.

nicksh

About 4-5 hours on high or 8 hours on low - plus another 20 minutes for each time you lift the lid to stir or taste. hth

KimYeovil

cootambear wrote: »

spuds, onions, a bit of tomato, carrots, a bit of celery, oxo cube, salt and pepper. theres no one recipe though. put what you like in.

If you put lots of paprika in and stir in some (preferably sour) cream at the end, you can claim its a goulash.

I`m hungry now.

Don't add paprika before you brown the meat, though - it burns easily so when using only add it after you have seared all the meat and vegetables.

kitschkitty

I always use beef, onion, potato, carrot, swede, & parsnip (it just adds that little bit of sweetness). A good bit of tomato puree, beef stock cube (and/or veg stock cube), Worcestershire sauce, & pepper (no extra salt needed). If it needs to be thickened I use corn flour or gravy granules even.

A bit of celery is nice if I have it spare, and I'll use leaks if they came in a veg pack, but never buy them otherwise. But I never put mushrooms in a traditional beef stew, I'd use mushrooms in a beef casserole. A bit of parsley is nice - especially to jazz up plain dumplings, but herbs are always good!

Sweet potato really thickens a stew as it cooks down really fast, so sometimes I use it if I have one spare.

If you don't have a lot of seasonings in your house, and don't have Worcestershire sauce, a dash of brown sauce can work. Sometimes a little mustard can even help get the balancing of the flavour just right!

Beef or just veggie stew is my fave food!

alwaysonthego_2

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zippychick

I've merged this with the existing beef stew in the SC thread

HM beef stew may also help

Zip

binnie

Last night I defrosted some stewing beef forgetting that I had already sorted tonights meal out for dinner (tea).
In the morning (Tuesday) I would like to bung it in the slow cooker and have it about 7pm at night for a meal.
Should it be ok. It's just for two people and I think I should brown it off first in the frying pan as I don't like pale looking meat.
I have some onions, frozen mixed veg and some oxo cubes and gravy granules. I don't have flour which some people use to coat it.
If I put it in about 11am how long and what setting do i use, and do I need to preheat the slow cooker first.