Slow Cooker Beef Casserole
A hearty and comforting slow cooker beef casserole with tender beef, vegetables, and rich gravy, perfect for an easy and satisfying meal.
- Prep Time: 20 minutes
- Cook Time: 7 hours
- Total Time: 7 hours 20 minutes
- Yield: 6
Ingredients
2 pounds beef chuck, cut into 1-inch cubes
2 tablespoons olive oil
1 large onion, chopped
3 cloves garlic, minced
4 medium carrots, peeled and sliced into 1/2-inch pieces
3 medium potatoes, peeled and cut into 1-inch cubes
2 stalks celery, sliced
1 cup beef broth
1 cup red wine
2 tablespoons tomato paste
1 tablespoon Worcestershire sauce
1 teaspoon dried thyme
1 teaspoon dried rosemary
1 bay leaf
Salt, to taste
Black pepper, to taste
2 tablespoons all-purpose flour
2 tablespoons cold water
Fresh parsley, chopped (for garnish)
Instructions
Heat olive oil in a large skillet over medium-high heat.
Add beef cubes in batches and brown on all sides, about 5 minutes per batch. Transfer browned beef to the slow cooker.
In the same skillet, add chopped onion and cook until softened, about 3 minutes.
Add minced garlic and cook for 1 minute more.
Transfer onion and garlic to the slow cooker.
Add carrots, potatoes, and celery to the slow cooker.
Pour beef broth and red wine into the slow cooker.
Stir in tomato paste, Worcestershire sauce, dried thyme, dried rosemary, bay leaf, salt, and black pepper.
Cover and cook on low for 7 hours, or until beef and vegetables are tender.
About 30 minutes before serving, mix all-purpose flour with cold water to make a slurry.
Stir the slurry into the slow cooker to thicken the sauce.
Cover and cook on high for an additional 30 minutes until the sauce thickens.
Remove bay leaf before serving.
Garnish with chopped fresh parsley and serve hot.