One Pot Beef & Vegetable Casserole

This recipe is perfect for preparing in the morning and cooking low and slow. Cook in the slow cooker or oven for a hearty casserole that's ready to enjoy when you are. Served with creamy mashed potatoes, it serves a hungry family of four.

What Cut of Beef is Best for Casserole?

Almost any cut works in a slow-cooked casserole — even tougher cuts transform into juicy, tender meat with time. We use our Grass Fed Dry Aged Diced Beef. Dice into even chunks, sear on high heat before casserole cooking for maximum flavour. For a premium upgrade, swap stock cube and water for Spring Broth Beef Tea, made using grass-fed, dry-aged beef from TJB.

Ingredients: 1kg grass-fed dry-aged diced beef, 2 garlic cloves, handful banana shallots (finely sliced), 2 large carrots, 2 celery sticks, 1 large beef tomato, 2 tbsp plain flour, 2 tbsp tomato puree, 500ml beef broth, 150ml red wine, 15g fresh thyme, 2 bay leaves, 2 knobs salted butter, salt and pepper.

Method:

1. If using the oven, preheat to 160°C
2. Toss beef with flour, salt and pepper
3. Brown beef in butter 3–5 minutes, remove and set aside
4. Cook all vegetables (except tomato) for 15 minutes
5. Add tomato puree, thyme and bay; return beef with tomatoes and wine
6. Once wine absorbs, add broth, season well and stir
7. Cover and cook at 160°C or slow cooker low for 4 hours until tender
8. Serve over creamy mashed potatoes