Beef & Carrot Casserole

How to make a Beef and Carrot Casserole.

Ingredients: Serves 4

  • 700g beef chuck steak, diced
  • 2 onions, peeled and quartered
  • 3 carrots, peeled and chopped roughly
  • 5 tomatoes, deseeded and chopped roughly
  • 1/4 cup flour, for dusting
  • 2 tablespoons extra-virgin olive oil
  • 2 cups beef stock
  • 2 sprigs rosemary
  • 1 teaspoon salt
  • Pepper to taste


  1. Bring a large heavy-based casserole pot to a low to medium heat and add 1 tablespoon of the olive oil.
  2. Roll steak pieces in flour, dusting off excess and add to pan in batches to brown.
  3. Between batches, add the remaining oil.
  4. Once the meat is browned, remove and set aside.
  5. Add the vegetables and sauté for a couple of minutes, scraping the bottom of the pan as you go.
  6. Remove from heat.
  7. Place the meat and vegetables into a slow-cooker and add the stock, rosemary, salt and pepper.
  8. Cook on low for 5 hours.
  9. Serve with mashed potato and enjoy!
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