Slow Cooker Beef and Mushroom Casserole is a rich and delicious homemade dish..
…it will leave you licking your plate (Not advisable if guests are around).
Freezes beautifully, too!
Slow Cooker Beef and Mushroom Casserole
Course: MainCuisine: AustralianDifficulty: Medium
Servings
6
servingsPrep time
20
minutesCooking time
4
hoursCalories
350
kcalTotal time
4
hours20
minutesHearty casserole with tender beef and mushrooms—perfectly slow-cooked for rich flavor.
Cook Mode
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Ingredients
1/2 cup Plain Flour
3 tbsp Olive Oil
1 Large Brown Onion sliced
2 cloves Garlic crushed
250 gram Button Mushrooms sliced
1/2 cup Tomato Paste
2 Carrots halved and sliced
1500 gram Gravy Beef cut into 2cm x 2cm pieces
500 millilitre Campbell’s Real Stock Beef
Directions
- Dust the cubed beef in flour, shaking off excess.
- Heat a medium non-stick frypan. Add 2 tbps oil and cook beef in batches until browned all over. Set beef aside.
- To the same frypan add remaining oil, onion, garlic and mushrooms then cook for 3-4 minutes until mushrooms start to brown and onions soften.
- Add Campbell’s Real Stock and tomato paste, stir to combine, bring the stock mixture to the boil, then remove from heat.
- Place beef in a slow cooker, then pour hot stock and mushroom mixture over beef.
- Add carrots, cover and place cooker on a high setting for 4 hours or on low for 6-8 hours.
Notes
- Slowcooker Beef and Mushroom Casserole freezes beautifully for up to six months.
- Add some red wine for a twist in its taste!
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