Simple Slow Cooked Beef and Veggie Casserole
Simple slow cooked beef and veggie casserole
This delicious hearty casserole will be your new go to winter meal, made super easy with the help of my amazing GreenPan slow cooker.
Ingredients: (makes 8-10 servings)
2 onions, roughly chopped
4 large carrots or 6 medium, sliced
1 large kumara or 2 large potatoes, chopped into cubes
2 cans of chickpeas, rinsed and drained
2 cans of tomatoes
400ml can of coconut milk
4 tbsp curry paste or powder
500g of rump steak
4 tbsp cornflour or normal flour
2 tbsp oil
2 cups frozen peas or any veg you have
1 cup of water or stock
½ bag of frozen peas
Plus, anything else you like – I chose to add ½ bag of frozen peas for the last 10-20 minutes
How to make:
Cut beef into 2-3cm cubes and coat with the cornflour/flour
Heat oil in a large non-stick pan and fry until the meat is all sealed (you can’t see any raw bits on the outside of each piece). If you are using the Greenpan slow cooker, simply select the brown/sauté setting before frying
Add all the ingredients into the slow cooker, cook on high for 6-7 hours
After around 6 hours, remove the lid and add in frozen veggies and cook for a further 10-20 minutes
Serve on its own or with couscous, mashed potato/cauliflower, rice or a toasted pita bread
Adapt it:
Half the recipe for a smaller batch or freeze half to use for extra meals later on.
Swap the kumara/potato for pumpkin, parsnips or any other veg you like.
Add more pulses if you want – the more the better!
Don’t like curry or or don’t have it in your cupboard? Use any spice mix you have – Mexican will work well!
Swap the beef for lamb, mince or any meat you like, if you are vegetarian, add more pulses
You can also cook this on the stove like a normal casserole, will take approx 1-2 hours on a low heat
See how I made it on this video here
