Simple Beef and Vegetable Casserole

Reprinted with permission from Delish Family Slow Cooker: Easy, Delicious Meals © 2012 by Hearst Communications, Inc.

Simple Beef and Vegetable Casserole

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    2 1/2 pounds beef chuck steak, chopped coarsely 1 medium rutabaga, chopped coarsely
    1/3 cup all-purpose flour 3 cloves garlic, crushed
    1/4 cup olive oil 1/4 cup tomato paste
    2 medium brown onions, cut into thick wedges 14 1/2 ounces canned crushed tomatoes
    2 medium carrots, chopped coarsely 1 cup beef stock
    2 stalks celery, trimmed, chopped coarsely 2 dried bay leaves
    1 medium parsnip, chopped coarsely 10 sprigs fresh thyme


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    • 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 4½-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.


    1. Serving suggestion: Serve casserole with crusty bread.
    2. Use whatever vegetables you like: turnip, celeriac, Jerusalem artichokes are all good choices.
    3. Boneless beef shin can be used instead of chuck steak.
    4. Suitable to freeze at the end of step 2.

    nutritional information

    5.9 g
    18.7 g
    Saturated Fat:
    5.2 g
    19.3 g
    44.9 g
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