A hearty and warming Slow Cooker Beef Casserole with lots of chunky vegetables is the perfect comfort food - just what you need for those cold winter nights. This slow cooker beef stew is super tender and the meat just falls apart. It freezes really well too, so it's ideal for batch cooking.
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Tender chunks of beef and vegetables in a rich red wine and herb gravy make this slow cooker beef casserole deliciously indulgent. Served on top of creamy mashed potato just to increase the comfort levels - this is a family favourite.
This is a super easy and comforting beef stew that the whole family will love, and an easy way to start using your slow cooker a bit more. It's easy to adapt to include vegetables that you know your family are going to eat too. When life gets busy, stick this meal in the slow cooker.
This beef casserole in the slow cooker is perfect for batch cooking as it freezes and reheats really well. So, make a double batch if your slow cooker is big enough, so you have plenty of leftovers to freeze.
Looking for some more diced beef recipes? Why not try our easy Slow Cooker Beef Curry, impressive Slow Cooker Beef Bourguignon or our delicious Slow Cooker Beef Stroganoff?
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Ingredients and Substitutions
A full ingredients list, along with US Customary and Metric measurements, can be found in the recipe card at the end of this post.
- Beef - Slow cookers are great for making budget friendly meals, because you can use cheaper cuts of meat. Cooking low and slow will get cheaper cuts really tender and still full of flavour. We used diced braising steak (beef chuck roast) for this recipe. To make a lighter version of this slow cooker beef casserole, make sure to trim all the visible fat off the beef.
- Onion - This is the base of any good stew. You could swap it for shallots if you prefer, and this would give a sweeter flavour. Save yourself some time and use frozen onion.
- Leek - Rather than just use onion, we added in some leek too as it has a really lovely flavour. You could use use all leek if you prefer.
- Mushrooms - These add some nice chunky texture and they are really meaty too. You could even use more mushrooms and less beef if you are trying to reduce the amount of meat you eat. Why not try using different mushrooms like shiitake and oyster for a mix of texture.
- Root vegetables - We used a mixture of carrots, parsnips and swede (rutabaga). Make sure they are chopped small so they cook well.
- Garlic - This adds lots of flavour to the beef stew and a little goes a long way. Save yourself some time and use frozen garlic.
- Stock - This is the base of the "gravy". Use a really good quality beef stock pot (beef broth) as you will taste the difference. If you are making this for young children, then use a low salt stock.
- Red Wine - This is totally optional, but we think it gives a real richness to the dish. If you didn't want to use it, then you could just use extra stock instead.
- Mustard - A little wholegrain mustard adds lots of flavour. You could use Dijon mustard instead.
- Rosemary - Fresh is always best, however you could use dried as it is cooked for long enough to bring out the flavours. Thyme works too.
- Tomato Puree (tomato paste) - This not only helps to thicken up the slow cooker beef casserole, but it adds to that rich colour too.
- Salt and Pepper
Variations
There are not too many ways that you can adapt this recipe, but you can always add more vegetables. You could also add some chunks of potato or butternut squash and then you don't need to serve it with anything. It's like a full meal in one that way.
Flavour adding vegetables like onion, shallots, leek, celery are nice too and then you can add some colour by adding some peas, spinach, kale, sweetcorn or green beans about 30 minutes before it is finished cooking. You could also stir through some spinach 20 minutes before serving for a green vegetable boost.
If you wanted to add even more protein, then you could add in a can of cooked lentils an hour before the end of cooking time. Add some extra flavour by adding a bay leaf to the stock and taking it out before serving.
How To Make Slow Cooker Beef Casserole
- Step 1: Heat a little oil in a frying pan or skillet and add the beef. Cook the chunks of meat for about 2 minutes until all sides are browned.
- Step 2: When the beef has browned, remove it from the frying pan and put in the slow cooker bowl. Add the vegetables to the frying pan and cook for 5 minutes.
- Step 3: Pour the cooked veggies into the slow cooker bowl with the beef and add the other ingredients. Cook on low for 7 hours or high for 4 hours.
What to Serve with Slow Cooked Beef Casserole
I think mashed potato goes perfectly with this beef casserole recipe, as they are both so comforting. We love our Vegetable mash, as it adds some extra goodness, but for some extra indulgence, why not have it with our Creamy Mashed Potato? If you have a second slow cooker, then you could make our Slow Cooker Mashed Potatoes too!
You could serve it with rice or couscous or even on a baked potato. Sometimes we like to have some warmed crusty bread and then use it to scoop everything out and then mop up all the juices left behind.
Looking for some vegetable packed sides to serve with this? Why not try these:
Storage
Store: Make sure the beef stew cools completely and then put in an airtight container. It will then keep in the fridge for 2-3 days.
Freeze: This freezes really well, making it perfect for batch cooking. You can keep it in the freezer for up to 4 months.
Defrost: Defrost overnight in the fridge.
Reheat: To reheat, make sure it is defrosted thoroughly if you have frozen it, and then heat through on the hob/stove or microwave.
Dannii's Top Tips
- You don't have to sear the meat first, however it really does make a difference to the finished dish as it seals all the flavour in.
- Root vegetables work really well in this stew, however you can give it a green boost by adding some leafy greens about 30 minutes before the stew is ready.
- The type of wine you use in this recipe is important. A cheap wine won't taste as nice, so we like to use a mid-priced Burgundy or Merlot.
- If the red wine flavour tastes a bit too intense when you first taste it, leave it for 15 minutes to allow the flavours to mellow a little. It will be fine resting in the slow cooker for a little while.
- You don't have to serve this stew with anything. You could add some potatoes to the stew and cook it all together.
- For even more flavour, you could add a splash of Worcestershire sauce.
Frequently Asked Questions
There really is no rule here, just make sure that the beef you are using can fit in your slow cooker. We use a Crock Pot Slow Cooker and we love it. What I love most about it is that you can put the bowl insert on the hob too. So, we thicken the gravy on the hob, in the slow cooker bowl. You can also sear the meat in it first. I also love that it has a clear lid, as I am so impatient that I want to keep looking and seeing what it is doing. If you don't have a clear lid, then lifting it to see will release lots of the heat and add to the cooking time.
You don't have to, but we really recommend it as it adds such a depth of flavour. Basically, you want to trigger the Maillard reaction. It is a chemical reaction between amino acids and reducing sugars that gives browned food its distinctive flavour. You don't have to though, and you can just throw everything into the slow cooker and leave it if you are really short on time.
Yes, you can easily make this on the hob instead of in the slow cooker. Follow step one in a large heavy pan and then add the rest of the ingredients to the pan rather than the slow cooker. Put a lid on and cook on low for an hour, until the beef is cooked.
The thickness of a stew/casserole really is a personal thing. This isn't really thin, but it isn't a really thick gravy either. If you want to thicken it, then make a slurry and then add it to the slow cooker.
Not sure what a slurry is? Take some cornflour and a little cold water and mix together until a fairly thick paste (1 tablespoon cornflour and 2 tablespoon water. Then stir that into the slow cooker about 30 minutes before serving to thicken the stew up. You could also coat the beef in some plain flour (all purpose flour) before browning.
You could also cook the stew with the lid off for 30 minutes to an hour.
More Beef Recipes
If you've tried this Slow Cooker Beef Stew recipe, let us know how you got on in the comments below, we love hearing from you!
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Recipe
The BEST Slow Cooker Beef Casserole
Ingredients
- 1 tablespoon of Olive oil
- 500 g (1.1 lb) of Braising steak (chuck roast) - cubed
- 1 Onion - cut into chunks
- 1 Leek - large; sliced
- 10 Mushrooms - quartered
- 2 Garlic cloves - crushed
- 500 ml (2 cups) of Vegetable stock
- 250 ml (1 cups) of Red wine - or extra stock
- 2 tablespoon of Wholegrain mustard
- 4 tablespoon of Fresh rosemary - chopped
- 2 tablespoon of Tomato puree
- 1 pinch of Sea salt and ground black pepper
Instructions
- Heat 1 tbsp of Olive oil in a frying pan and add 500 g of Braising steak (chuck roast). Cook the chunks of meat for about 2 minutes until all sides are browned.
- Meanwhile chop 1 Onion, 1 Leek, 10 Mushrooms and mince 2 Garlic cloves.
- When the beef has browned, remove it from the frying pan and put in the slow cooker bowl. Add the vegetables to the frying pan and cook for 5 minutes.
- Place the cooked vegetables in the slow cooker bowl with the beef and add 500 ml of Vegetable stock, 250 ml of Red wine, 2 tbsp of Wholegrain mustard, 4 tbsp of Fresh rosemary, 2 tbsp of Tomato puree and 1 pinch of Sea salt and ground black pepper.
- Cook on low for 7 hours or high for 4 hours.
Recipe Tips
- You don't have to sear the meat first, however it really does make a difference to the finished dish as it seals all the flavour in.
- Root vegetables work really well in this stew, however you can give it a green boost by adding some leafy greens about 30 minutes before the stew is ready.
- You don't have to serve this stew with anything. You could add some potatoes to the stew and cook it all together.
- Thicken the dish by adding a cornflour slurry
Nutritional Information
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The nutritional information provided is approximate and is calculated using online tools. Information can vary depending on various factors, but we have endeavoured to be as accurate as possible.
As all appliances vary, cooking times are a guide. Please note that by changing the serving size, the cooking time may also need to be altered.
Ruth Young says
There is no mention of what vegetables to use in the recipe but going by the picture I have seen it is carrots, parsnip, turnip onions, mushrooms and celery. I will give this recipe a try because it does look very yummy.
Jocelyn says
Yummy yummy! Cooked with along side your veggie mash. It’s definitely the “best “ slow cooked casserole as your recipe title promises :-)
Dannii says
SO glad you enjoyed it.
Steve says
Jusr made this for my wife and myself, fantastic stew, wife asked if there was enough for seconds !
Will made again
Dannii says
Asking for seconds is always a good review. So glad you enjoyed it.
A Mazed says
I would chop all the vegetables if you mentioned which ones at any point in the recipe!!
Dannii says
All the instructions in this recipe state to chop the vegetables.
Platter Talk says
It's a little chilly here today and I found this recipe of yours. Sounds like a perfect meal for tonight! Thanks.
Krista Dier says
In my crock pot as I write :)
Sheila says
This sounds so good. I made your slow cooked pulled pork the other day - that was amazing!
Alice says
The mash sounds really good. I am a veggie, so I would have to make a veggie casserole to go with it. I think this is going to be Sunday lunch!
Tammy says
It is freezing here today. I wish I had this in my slow cooker.
Moreen says
This looks lovely and something my husband would like too. He is very fussy.
Anna says
Casseroles are one of my favourite things about winter. I will definitely be using the wine in this, I love wine in food ;)