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A bowl of rich beef steak casserole with carrots and mushrooms served over mashed potatoes
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Slow Cooker Steak Casserole

Prep Time20 minutes
Cook Time8 hours
Total Time8 hours 20 minutes
Servings: 4 servings
Calories: 450kcal

Ingredients

  • 800 g braising steak, cut into 3cm cubes
  • 2 tablespoons vegetable oil
  • 1 large onion , diced
  • 3 medium carrots , sliced into rounds
  • 2 celery stalks , sliced
  • 250 g chestnut mushrooms, quartered
  • 500 ml beef stock
  • 2 tablespoons tomato puree
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon dried thyme
  • 2 tablespoons cornflour mixed with 2 tablespoons cold water
  • Salt and freshly ground black pepper to taste

Instructions

  • Season the cubed steak with salt and pepper.
  • Heat the vegetable oil in a large skillet over medium-high heat and sear the beef until browned on all sides.
  • Transfer the browned beef to the slow cooker basin.
  • Add the onion, carrots, celery, and mushrooms to the slow cooker.
  • In a separate jug, whisk together the beef stock, tomato puree, Worcestershire sauce, and dried thyme, then pour the mixture over the meat and vegetables.
  • Cover and cook on Low for 7 to 8 hours or High for 4 hours until the meat is tender.
  • Thirty minutes before the end of the cooking time, stir the cornflour slurry into the casserole to thicken the sauce.
  • Adjust seasoning to taste and serve hot.