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Alright, don’t linger, let’s approach this slow cooker beef & vegetable casserole menu with 26 components which are surely easy to find, and we have to process them at the very least through 8 ways. You should expend a while on this, so the resulting food could be perfect.

Ingredients requirements Slow Cooker Beef & Vegetable Casserole:

1. Make ready 1 Pack - Diced Beef or Beef Skirt if you prefer a whole cut of meat
2. Need 1/4 Block for Butter
3. Provide of Cauliflower
4. Take of Carrots
5. Make ready - Leek
6. Give Sticks of Celery
7. Get Potatos
8. Get of Red Onion
9. Prepare 4 Garlic Cloves
10. Require - Tomato Purée
11. Need of Flour/Cornstarch
12. Get Seasonings:
13. Get 1 Tsp of Paprika
14. Need 1 Tsp for Sage
15. Need 1 Tsp of Tarragon/ Marjoram
16. Make ready Salt & Pepper
17. Take 2 Rosemary Twigs
18. Give Thyme Twigs
19. Provide 1 for Bay Leaf
20. Get for Curled Parsley Tops
21. You need for Stock:
22. Provide 1 Beef Stock (I preferred to used OXO brand)
23. Provide 1 - Vegetable Stock (OXO Brand)
24. Provide 2 Drops of Wostershire Sauce (Optional)
25. Need 1/2 Tsp of Onion Salt
26. Prepare Salt & Pepper

Slow Cooker Beef & Vegetable Casserole making process:

1. Pre warm your Slow Cooker while you prep your meat and vegetables. Use a Stock pot or any large pot/pan to Braise your meats and vegetables. Pre heat the pot with 1/4 block of butter until it’s melted and bubbling.
2. Start by chopping up your vegetables try keep them to a medium size so not to big and not too small so everything can roughly cook at the same pace. Don’t forget to give your vegetables a quick wash.
3. Next prepare your meats. I have used already diced beef from the shop but I find using a Beef skirt is a great cut of meat to use for this casserole. Add plenty of seasoning to your meat: Paprika, Sage, Tarragon, Salt & Pepper, a pinch of onion salt and finally depending how much meat you have 1-2 Tbsp of Tomato Purée.
4. Make sure your butter is melted and bubbling away and place your meat in, you don’t want to fully cook the beef just braise it (seal the sides) approximately 3 minutes each side if you have a cut of meat, or gently stir the beef around till pale brown. Once meat is braised enough transfer your beef to your slow cooker. Some people choose not to braise their beef before slow cooking but personally I feel this is a great way to get that really intense flavor.
5. Now again some people don’t always braise there vegetables either and you don’t have to but I find it’s a great way to make use of all that left over flavor from braising the beef. Pour your vegetables into the same pot you braised your beef so it picks up that extra flavor for as long as you desire, then pour your vegetables into the slow cooker on top of your beef. Then add your Rosemary, Thyme twigs and some curled parsley tops.
6. Now you will approximately need about 2 Liters of stock depending how big your slow cooker is. Dissolve your beef and vegetable stock on the same pot with a pinch of onion salt. Mix till dissolved and a browny color. Then pour into your slow cooker ensuring the stock is just about covering the vegetables and add your Bay Leaf and let your slow cooker do the work.
7. About an hour before your casserole is ready add 2/3 Tbsp of flour/cornstarch if you want a thicker sauce. If you choose to cook your casserole on Low heat on your slow cooker your casserole should take at least 7/8hours to achieve that tender beef and soft veggies. If you cook on the higher heat your casserole should only take 4/5hours. Personally the longer and slower the better and more intense that flavor will be.
8. If you have the time how about adding some mash potato to your casserole, or filling a big Yorkshire pudding with your casserole can be delightful or simply make some dumplings to plop in half way through. Or simply enjoy the lovely flavors, meat and veggies as they are.

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