Slow Cooker Steak Casserole is a dish that brings warmth and comfort to any dinner table. As the rich aroma wafts through your home, it’s hard not to feel a sense of nostalgia, reminiscent of family gatherings and hearty meals shared with loved ones. This recipe has its roots in traditional home cooking, where slow-cooked meals were a staple, allowing flavors to meld beautifully over time. What I love most about Slow Cooker Steak Casserole is its incredible taste and texture; the tender steak combined with a medley of vegetables creates a symphony of flavors that is both satisfying and nourishing. Plus, the convenience of preparing this dish in a slow cooker means you can set it and forget it, making it perfect for busy weeknights or lazy weekends. Join me as we dive into this delightful recipe that is sure to become a favorite in your household!
Ingredients:
- 2 pounds of beef chuck roast, cut into 1-inch cubes
- 1 tablespoon olive oil
- 1 large onion, diced
- 3 cloves garlic, minced
- 4 medium carrots, sliced
- 3 medium potatoes, diced
- 1 cup of green beans, trimmed and cut into 1-inch pieces
- 1 can (14.5 ounces) diced tomatoes, undrained
- 1 cup beef broth
- 2 tablespoons Worcestershire sauce
- 1 tablespoon tomato paste
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- Salt and pepper to taste
- 1 tablespoon cornstarch (optional, for thickening)
- Fresh parsley, chopped (for garnish)
Preparing the Ingredients
1. Start by gathering all your ingredients. This makes the cooking process smoother and more enjoyable. I love to have everything prepped and ready to go before I start cooking.
2. Cut the beef chuck roast into 1-inch cubes. Make sure to trim off any excess fat for a leaner dish.
3. Dice the onion and mince the garlic. I find that using a garlic press makes this step much quicker!
4. Slice the carrots into rounds and dice the potatoes into bite-sized pieces. You can peel the potatoes if you prefer, but I like to leave the skin on for added texture and nutrients.
5. Trim the green beans and cut them into 1-inch pieces.
6. Open the can of diced tomatoes and set it aside, undrained. The juices will add flavor to the casserole.
Cooking the Beef
7. In a large skillet, heat the olive oil over medium-high heat. Once the oil is hot, add the beef cubes in batches, making sure not to overcrowd the pan.
8. Sear the beef for about 3-4 minutes on each side until browned. This step is crucial as it locks in the flavors and gives the beef a nice crust.
9. Once browned, transfer the beef to the slow cooker. Repeat the process until all the beef is seared.
Building the Casserole
10. In the same skillet, add the diced onion and sauté for about 3-4 minutes until translucent.
11. Add the minced garlic and cook for an additional minute, stirring frequently to prevent burning.
12. Transfer the sautéed onions and garlic to the slow cooker with the beef.
13. Now, add the sliced carrots, diced potatoes, and green beans to the slow cooker.
14. Pour in the can of diced tomatoes (with juices), beef broth, Worcestershire sauce, and tomato paste.
15. Sprinkle in the dried thyme, dried rosemary, salt, and pepper. Stir everything together gently to combine all the ingredients.
Slow Cooking the Casserole
16. Cover the slow cooker with its lid and set it to cook on low for 6-8 hours or on high for 3-4 hours.
17. If you’re cooking on low, I recommend checking the casserole around the 6-hour mark. The beef should be tender and the vegetables cooked through.
18. If you prefer a thicker sauce, mix 1 tablespoon of cornstarch with 2 tablespoons of cold water in a small bowl to create a slurry. About 30 minutes before serving, stir this mixture into the casserole and let it cook uncovered to thicken.
Final Touches and Serving
19. Once the cooking time is up, carefully remove the lid and give the casserole a gentle stir. The aroma will be incredible!
20. Taste the casserole and adjust the seasoning if necessary. You might want to add a bit more salt or pepper depending on your preference.
21. Serve the casserole hot, garnished with freshly chopped parsley for a pop of color and freshness.
22. I love to pair this dish with crusty bread or a simple green salad for a complete meal.
23. Enjoy the comforting flavors of this slow cooker steak casserole with family and friends. It’s perfect for a cozy dinner or meal prep for the week ahead!
Storage Tips
24. If you have leftovers, let the casserole cool completely before transferring it to an airtight container. It can be stored in the refrigerator for up to 3 days.
25. To reheat, simply warm it up in the
Conclusion:
In summary, this Slow Cooker Steak Casserole is an absolute must-try for anyone looking to enjoy a hearty, comforting meal with minimal effort. The combination of tender steak, flavorful vegetables, and rich gravy creates a dish that is not only satisfying but also perfect for busy weeknights or cozy family gatherings. Plus, the slow cooking process allows all the flavors to meld beautifully, resulting in a dish that is sure to impress.
For serving suggestions, I recommend pairing this casserole with a side of crusty bread to soak up the delicious gravy or a fresh green salad to balance the richness of the dish. If you’re feeling adventurous, you can also experiment with variations by adding your favorite vegetables, such as mushrooms or bell peppers, or even swapping out the steak for chicken or a plant-based protein for a different twist.
I encourage you to give this Slow Cooker Steak Casserole a try and make it your own! Once you’ve whipped up this delightful dish, I would love to hear about your experience. Share your thoughts, any modifications you made, or even a photo of your creation. Cooking is all about sharing and enjoying, so let’s connect over this delicious recipe! Happy cooking!
Slow Cooker Steak Casserole: A Hearty and Easy Recipe for Comfort Food Lovers
This Slow Cooker Beef Chuck Casserole is a comforting and hearty dish featuring tender beef, vibrant vegetables, and rich flavors. Ideal for cozy dinners or meal prep, it's simple to make and sure to satisfy the whole family. Enjoy it hot, garnished with fresh parsley, and perfect for leftovers!
Ingredients
- 2 pounds of beef chuck roast, cut into 1-inch cubes
- 1 tablespoon olive oil
- 1 large onion, diced
- 3 cloves garlic, minced
- 4 medium carrots, sliced
- 3 medium potatoes, diced
- 1 cup of green beans, trimmed and cut into 1-inch pieces
- 1 can (14.5 ounces) diced tomatoes, undrained
- 1 cup beef broth
- 2 tablespoons Worcestershire sauce
- 1 tablespoon tomato paste
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- Salt and pepper to taste
- 1 tablespoon cornstarch (optional, for thickening)
- Fresh parsley, chopped (for garnish)
Instructions
- Gather all your ingredients for a smoother cooking process.
- Cut the beef chuck roast into 1-inch cubes, trimming off excess fat.
- Dice the onion and mince the garlic.
- Slice the carrots and dice the potatoes (peeling optional).
- Trim and cut the green beans into 1-inch pieces.
- Open the can of diced tomatoes and set aside, undrained.
- In a large skillet, heat olive oil over medium-high heat. Sear the beef cubes in batches for 3-4 minutes on each side until browned. Transfer to the slow cooker.
- In the same skillet, sauté the diced onion for 3-4 minutes until translucent, then add minced garlic and cook for an additional minute.
- Transfer the sautéed onions and garlic to the slow cooker with the beef.
- Add sliced carrots, diced potatoes, and green beans to the slow cooker.
- Pour in the diced tomatoes (with juices), beef broth, Worcestershire sauce, and tomato paste.
- Sprinkle in dried thyme, dried rosemary, salt, and pepper. Stir gently to combine.
- Cover the slow cooker and set to cook on low for 6-8 hours or on high for 3-4 hours.
- Check the casserole around the 6-hour mark for tenderness.
- For a thicker sauce, mix cornstarch with cold water to create a slurry and stir into the casserole 30 minutes before serving.
- Once cooking is complete, stir the casserole gently and adjust seasoning if necessary.
- Serve hot, garnished with freshly chopped parsley. Pair with crusty bread or a green salad.
Notes
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days or frozen for up to 3 months.
- Reheat in the microwave or on the stovetop until heated through.
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