Categories: Recipes

Make Slow Cooked Beef & Veggie Casserole

All my ingredients for my slow cooked beef and vegetable casserole. I did leave out the capsicum so don't worry about that item.

I love going to the Veggie Patch in Blackheath. As the name suggests they sell fresh produce: fruit and vegetables. However, they also sell pasta, sauces, and all sorts of yummy things.

The Veggie Patch at Blackheath. This greengrocer supplies lovely fresh produce with great service.

Pasta, sauces and other yummy things available at the Veggie Patch at Blackheath.

The produce always looks so fresh, the staff that work there are super friendly, and seem to really care about what they are doing. Everyone that works at The Veggie Patch treats the produce with such care.

The wonderful fresh produce from the Veggie Patch at Blackheath. They even have FREE delivery.

Another nice thing that makes me love this fruit and veg shop is that it is a small business and I am helping the local economy by shopping here.

I even purchased my meat from the local butcher (The Blackheath Butchers) and the crusty bread for this meal at the bakery (The Sourdough Bakery in Blackheath) both located in Blackheath, just doors down from the Veggie Patch. Hence, it makes all the shopping so convenient.

Sourdough with sunflower seeds. This bread is so yummy you just want to have more of it.

My slow Cooked Beef & Vegetable Casserole

I don’t have a slow cooker but I have a fancy looking casserole dish (It is a pretty blue and has white spots – very funky and retro looking). Due to not having a slow cooker my casserole dish ends up acting like one instead. I add all the ingredients. Put it in the oven and let it cook for hours. Job done, and a delicious one too!

You might say that this is rather old school regarding slow cooking, and you are probably right.

I have looked at getting the new slow cookers but they are very big and will take up an enormous amount of space that I don’t have in my small kitchen with limited counter tops.

This recipe for slow cooked beef & vegetable casserole is perfect for those cool autumn nights and when it gets even colder in winter. You can have a nice piece of crusty bread with this dish, and a glass of red wine. I’m sure you would not want much more after this. Aside, from having a roaring wood burning fire that is.

So how do you make my scrumptious casserole? Read on to find out how easy this really is.

All my ingredients for my slow cooked beef and vegetable casserole. I forgot the capsicum.

Before you get started, make sure to heat up the oven. Set it to 180 ℃

INGREDIENTS:

2 carrots
A big handful of beans
6-8 small potatoes cut up finely
3-4 pieces of broccolini
1 onion chopped to small or bite sized pieces
6-8 mushrooms roughly chopped up
1 tin of Diced Italian Tomatoes with Basil, garlic, and onion. My tin was from Woolworths but you can have any really, it is up to you and what type of casserole you are making.
Beerenberg Taka Tala Sauce and Marinade – I added the whole jar (This sauce was also purchased at the Blackheath Butchers). It is up to you what sauce you use. You could use a red wine slow roasting casserole or any sauce for slow cooked meals. I know that this sauce is really a marinade but it works very well as a casserole or in a slow cooker.
You can serve this with mash potato or sometimes I like to add carrots or other vegetables to the mash as well. It gives lovely different colours and add to the flavour of the dish
If you decide that mash is not what you would prefer, then you can choose rice or maybe some leafy greens for a nice side to balance the meat and vegetables.

Note: You can substitute any vegetable or ingredient that you would rather. Also, if you have things in the fridge or cupboard that would work, use them, and have a tasty meal with items you already have.

I was going to have mash potato with this meal but decided against it due to adding potatoes to the mixture. Instead I’m having some rice and serving it with some crusty bread.

Another view of all the fabulous fresh vegetables.

METHOD:

Cut up all the vegetables and add the sauce as well as the tomatoes to the casserole dish.
Make sure to mix up all the ingredients before you add the meat.
Once the meat is added stir the ingredients again in the casserole dish.
Add the casserole into the oven and cook for a couple of hours. Check every 30 minutes or so to making sure to stir and to check if all is cooking okay and not sticking to the dish.
Once done the meat should be tender and the vegetables should be soft and melt in your mouth.
If you are having mash potato or other vegetables it is a good idea to get this ready now. You can take out the casserole from the oven as the dish would be extremely hot and keep the dinner warm.

I hope you enjoy my take on a slow cook casserole without using a slow cooker.

All cooked and finished. This slow cooked beef and veggie casserole is ready to eat.

Disclaimer: This post was written as an entry to The Fresh Awards 2017 Blogger Awards – Greengrocer Story. I go to the Veggie Patch regularly and love cooking with nice fresh produce.

The Veggie Patch have a community spirit and update their window to help local groups and causes.

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Originally published March 29 2017

Suzanne Robinson

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View Comments

Katya says:

March 31, 2017 at 12:05 pm

I love this! I was wondering if I can use tofu and mushrooms as an alternative to beef? Anyway, thank you for sharing. Your recipe will be a great addition to my list.

By the way, would be happy to share a bunch of recipes as well. You can visit the recipe section of our site at http://www.mumsyandbub.com