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
3 medium potatoes, peeled and diced
2 stalks celery, sliced
1 cup beef broth
1 cup red wine
2 tablespoons tomato paste
1 teaspoon dried thyme
1 teaspoon dried rosemary
2 bay leaves
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 another 1 minute.
Transfer onion and garlic to the slow cooker.
Add sliced carrots, diced potatoes, and sliced celery to the slow cooker.
Pour in beef broth and red wine.
Stir in tomato paste, dried thyme, dried rosemary, bay leaves, salt, and black pepper.
Cover and cook on low for 7 hours, or until beef is tender and vegetables are cooked through.
About 30 minutes before serving, mix all-purpose flour and cold water in a small bowl to create a slurry.
Stir slurry into the slow cooker to thicken the sauce.
Cover and cook on high for an additional 30 minutes.
Remove bay leaves before serving.
Garnish with chopped fresh parsley and serve hot.