Crock Pot Beef or Lamb Casserole
Indulge in the comforting flavors of this Crock Pot Beef or Lamb Casserole, a hearty, slow-cooked dish perfect for cozy nights and family gatherings. Tender chunks of beef or lamb are seared for a deep, caramelized flavor, then simmered low and slow with a medley of carrots, celery, potatoes, and peas in a rich red wine and herb-infused broth. The addition of vibrant tomato paste, aromatic garlic, and fresh thyme elevates this traditional casserole to irresistible levels. Simple to prepare with minimal hands-on time, this one-pot wonder is ideal for busy days, delivering a melt-in-your-mouth meal that’s ready when you are. Serve it with crusty bread or creamy mashed potatoes for a soul-satisfying dinner. Tags: hearty casseroles, slow cooker recipes, beef and lamb dishes, family meals.
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Recipe Information
Ingredients
- 800 grams beef chuck or lamb shoulder
- 2 tablespoons all-purpose flour
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons olive oil
- 1 large yellow onion
- 3 pieces garlic cloves
- 2 medium carrots
- 2 pieces celery stalks
- 3 medium potatoes
- 2 tablespoons tomato paste
- 2 cups beef or chicken stock
- 1 cup red wine
- 2 pieces bay leaves
- 3 pieces fresh thyme sprigs
- 1 cup frozen peas
Instructions
Cut the beef or lamb into bite-sized chunks and pat them dry with a paper towel.
In a medium bowl, combine flour, salt, and pepper, then toss the meat in the mixture until evenly coated.
Heat olive oil in a large skillet over medium-high heat. Sear the meat in batches until browned on all sides, then transfer it to the crock pot.
Peel and finely chop the onion. Mince the garlic. Peel and slice the carrots and celery into 1/2-inch pieces. Dice the potatoes into even chunks.
In the same skillet, sauté the onion and garlic until fragrant and softened, about 3 minutes. Add tomato paste and stir for 1 minute to combine.
Deglaze the skillet with the red wine, scraping any browned bits at the bottom. Simmer for 2 minutes, then pour the mixture into the crock pot over the meat.
Layer the carrots, celery, and potatoes on top of the meat in the crock pot.
Add the beef or chicken stock, bay leaves, and thyme sprigs. Stir gently to combine.
Cover and cook on low for 8 hours, or on high for 4-5 hours, until the meat is tender and the vegetables are cooked through.
About 20 minutes before serving, stir in the frozen peas and cook until heated through.
Remove the bay leaves and thyme sprigs. Taste and adjust seasoning with salt and pepper if necessary.
Serve warm with crusty bread or over mashed potatoes for a satisfying meal.
Nutrition Facts
Calories |
539 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 31.9 g | 41% | |
| Saturated Fat | 11.4 g | 57% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 109 mg | 36% | |
| Sodium | 742 mg | 32% | |
| Total Carbohydrate | 28.9 g | 11% | |
| Dietary Fiber | 3.9 g | 14% | |
| Total Sugars | 5.3 g | ||
| Protein | 30.2 g | 60% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 58 mg | 4% | |
| Iron | 4.8 mg | 27% | |
| Potassium | 1015 mg | 22% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
