Slow Cooked Hearty Beef & Vegetable Casserole

I've had a slow cooker in the cupboard for a few years now and for some strange reason have never really used it, until recently. 

Since the cooler weather kicked in and the addition of our second child the slow cooker has become my best buddy in the kitchen. Warm hearty meals along with the beauty of having dinner ready or at least mostly ready at our most hectic time of day really is a life saver!

Here is a Beef and Vegetable casserole that I've made a few times lately. It's nice and filling and loaded with plenty of vegetables. It also makes a decent amount which is handy for leftovers or freezing for those nights that the kids have worn us out or we don't feel like cooking. 

Check it out, give it a go and let me know how I can make it better! I would also love to know any other recommended slow cooker recipes so please go ahead and email me any of your favs so I can try them out. 


  • 1kg Chuck steak (cut into large chunks)
  • 2 tbs of oil (I used ghee) 
  • 500ml of beef stock 
  • 400g can of crushed tomatoes
  • 4 cloves of garlic (crushed) 
  • 1 brown onion (diced) 
  • 1 red capsicum (chopped) 
  • 2 large carrots (cut into large chunks)
  • 2 sticks of celery (chopped) 
  • 1 zucchini (grated - also helps to thicken)
  • 1-2 tbs of tomato paste 
  • 1-2 tsp of garlic powder
  • 2 tbs of plain flour 
  • 1 tsp of thyme (fresh or dried)
  • 1 tbs of rosemary (fresh or dried) 
  • 3-4 bay leaves 
  • 1/2 cup frozen peas 
  • 2 tbs of cornflour (add towards the end to help thicken)
  • Worcestershire sauce, salt & pepper to taste 
  • 3-4 potatoes (for a bed of mash) 


Add plain flour, garlic powder, salt & pepper into a sealable container along with the chunks of steak. Place the lid on the container and shake to coat the beef.

Heat a frying pan, add oil and then brown the beef in small batches so that it browns easily.

Add the beef into the slow cooker along with the remaining ingredients (except the cornflour, zucchini, frozen peas and Worcestershire sauce) and mix well. 

Cook on high for 4-6 hours depending on which setting you have it on or how much time you have. I cooked mine on HIGH for roughly 4 hours. 

Approximately half an hour before you're ready to serve add in the cornflour, frozen peas, grated zucchini and season with some Worcestershire sauce salt and pepper. 

Boil and mash the potatoes and serve the casserole on a bed of the mash. 

*NOTE: To add the cornflour I remove about half a cup of the liquid and mix the flour and liquid in a small container as to avoid any clumping. I'm no chef so I don't know if this is necessary but someone suggested it to me. 

Happy slow cooking!

Coach Keogh