Slow-Cooked Summer Beef Casserole (Print-Friendly Format)
Hearty beef, fresh vegetables, and savory herbs simmer together for a satisfying summer casserole.
# Required Ingredients:
→ Main
01 -
900 g beef chuck, cut into 2.5 cm cubes
02 -
30 ml olive oil
03 -
1 large onion, diced
04 -
3 cloves garlic, minced
05 -
4 medium carrots, sliced
06 -
3 medium potatoes, diced
07 -
1 red bell pepper, chopped
08 -
1 green bell pepper, chopped
09 -
410 g can diced tomatoes, undrained
10 -
480 ml beef broth
11 -
30 ml Worcestershire sauce
12 -
15 ml tomato paste
13 -
1 teaspoon dried thyme
14 -
1 teaspoon dried rosemary
15 -
Salt and pepper, to taste
→ Finish
16 -
Fresh parsley, chopped
# How to Make It:
01 -
Heat olive oil in a large skillet over medium-high heat. Add beef cubes and sear on all sides until well browned, approximately 5 to 7 minutes. Transfer browned beef to the slow cooker.
02 -
Using the same skillet, add diced onion and minced garlic. Sauté until the onion is softened and translucent, about 3 to 4 minutes. Add to the slow cooker.
03 -
Add carrots, potatoes, red and green bell peppers, diced tomatoes with juices, beef broth, Worcestershire sauce, tomato paste, thyme, and rosemary to the slow cooker. Season generously with salt and pepper.
04 -
Stir the mixture thoroughly to distribute ingredients evenly. Cover and cook on low for 7 to 8 hours, or on high for 4 to 5 hours, until the beef is fork-tender and vegetables are cooked through.
05 -
Taste and adjust seasoning if needed. Spoon the casserole into bowls and garnish with freshly chopped parsley. Serve hot.
# Additional Information:
01 -
For a thicker sauce, mix 2 tablespoons cornstarch with 2 tablespoons cold water and stir into the casserole during the final 30 minutes of cooking.
02 -
Additional vegetables like green beans or garden peas can be included to enhance nutrition and flavor.