Classic Slow Cooked Beef Casserole
Serves: 4-6 | Preparation time: 20mins | Cooking Time: 2-2 1/2hours
1 kg Tasman chuck on the bone (can also use diced casserole steak or boneless gravy beef*)
*1 kg rump (gravy beef), diced casserole steak, round or blade will take 1–1½ hours to cook
1 large onion, halved and sliced
2 medium carrots, thickly sliced
2 tbsp plain flour
3 cups beef stock
a good shake each of Worcestershire sauce and soy sauce
5 sprigs fresh thyme
2 bay leaves (optional)
- Preheat oven to 180°C. Dice beef into 2–3 cm cubes. Season with salt and pepper, add 2 tbsp oil to beef and mix well. Heat a large frypan over medium-high heat. Brown beef in 2–3 batches. Remove each batch and place in casserole dish.
- Reduce heat, add a little oil, add the vegetables, cook for 1–2 minutes, stirring occasionally.
- Sprinkle in flour and coat vegetables by stirring. Gradually pour in stock or other liquid, stirring well. Add remaining flavour base ingredients, stirring and scraping up the meaty bits as you go until mixture boils. Add to the casserole dish and stir to combine.
- Cover dish, place in oven and cook until the beef is meltingly tender. Stir every 40 minutes or so, adding water if needed to keep the ingredients just covered.
- If using a slow cooker ensure stock is covering the beef. If not, add a little water, then cook on high for 4 hours or low for up to 8 hours. Enjoy!
- When cooking with the bone in, you have the marrow as well. As it cooks, it renders fat from the marrow and seeps out, basting the meat and flavoring everything in amazing ways. Be prepared to fish out all the bones of the sauce at the end, flake the meat off, and discard the bones before returning it to the pot. When you have to pull the meat from the bones also means you're not likely to get nice little cubes of beef in the final stew.