Slow Cooked Beef Casserole

I love this time of year when it comes to food.
There is nothing better than a warm and filling meal and casserole's and 
stews are my favorite. 

Over the weekend Stuart and I made up this lovely warm and filling casserole using our slow cooker. 
It was yummy, Blake loved it as well and ended up having to have some off our plates. 

I was sent a recipe and some Knorr Beef liquid stock but I chose to adapt this Beef Casserole recipe, by replacing the mushrooms with carrots, withdrew the wine and added it all into a slow cooker to bring the flavours out even more 
Here is the original recipe: 


  • 1tbsp sunflower oil,
  • 600g stewing beef,
  • 1 onion, chopped,
  • 2 cloves garlic, chopped,
  • 100g smoked back bacon, chopped,
  • 20g flour,
  • 150ml red wine ,
  • 400ml water,
  • Knorr Rich Beef Stock Pot,
  • 1 sprig of rosemary,
  • Black pepper,
  • 1tbsp tomato puree,
  • 100g closed cup mushrooms sliced,
  • 1tbsp Worcestershire Sauce


  • Preheat the oven to 160°C, 140°C fan, Gas Mark 3.
  • Heat the oil in an ovenproof casserole or metal pot. Fry the beef so that all the sides turn brown.
  • Remove from the pan and set to one side. Add the onion, garlic and bacon to the pan and cook for 1 minute., Stir in the flour and mix. Add the wine, water, Knorr Stock Pot, and tomato puree.
  • Mix and bring to the boil. Return the beef to the mix and throw in the mushrooms, rosemary and Worcestershire Sauce.
  • Transfer the cooking pot with the lid on to the oven for 2 hours or until the beef is tender.
  • Slow Cooker Note: If you want to use a slow cooker then just do all the steps in a large pan and transfer to the slow cooker when the casserole is ready to go into the oven. Cook in the slow cooker on high for 1 hour, then 5–6 hours on low (or just 6–7 hours on auto).
We were very impressed with Knorr Beef liquid stock it gave our casserole plenty of flavor and was an enjoyable meal. 

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