Description
An economical meal for a family. Crock pot/slow cookers are a winner in the heat of summer and great to put dinner on before going to work in the mornings. Who could beat a hearty casserole in winter either?
You can use whatever veges that you have at hand. Use a gluten-free flour and stock if making this recipe gluten-free. Serve with toast, pasta or rice. I remember my mother making this casserole when i was a child. To make a richer gravy substitute 1 cup of red wine for 1 cup of stock. This is a great rustic dish- no need to be to accurate with your measurements or weights
Ingredients
- Potatoes
- Celery Ribs
- Carrots
- Onions
- Green Beans
- Garlic Cloves
- Dried Basil
- Smoked Paprika
- Salt
- Pepper
- Beef Stock
- Tomatoes
- Beef
- All-purpose Flour
Instructions
- Place the diced meat and flour in a plastic bag
- Toss the meat to coat thoroughly in the flour
- Add in extra flour if required
- Set aside
- Prepare vegetables and place in the bottom of the crock pot
- Add herbs, garlic, salt and pepper to the veges
- Add the meat to the crock pot
- Add the can of tomatoes
- If using peeled tomatoes-roughly chop them first
- Add the stock / wine / water
- Cook on high setting for approx 4 hours or low setting for about 8 hours
- Serve with toast, noodles or rice
- Before serving if the gravy is not thick enough add some cornflour or arrowroot mixed with a small amount of water to the casserole and cook until thickened