Slow Cooked Meat and Potato Casserole
Savor the heartwarming comfort of this Slow Cooked Meat and Potato Casserole, a quintessential one-pot meal perfect for busy weeknights or cozy family dinners. Tender, melt-in-your-mouth beef stew meat pairs beautifully with hearty yellow potatoes, sweet carrots, and earthy celery, all slow-cooked to perfection in a rich, aromatic broth seasoned with thyme and rosemary. The secret to its deeply savory flavor lies in browning the meat and deglazing the pan, adding layers of complexity to every bite. With just 20 minutes of prep and a slow cooker doing all the heavy lifting, this dish is a stress-free way to serve a balanced, satisfying meal to your loved ones. Serve it with warm crusty bread for the ultimate comfort food experience that’s sure to be a crowd-pleaser.
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Recipe Information
Ingredients
- 1.5 pounds beef stew meat, cut into 1-inch cubes
- 4 medium yellow potatoes, peeled and diced
- 3 medium carrots, peeled and sliced
- 2 stalks celery stalks, chopped
- 1 medium onion, diced
- 3 cloves garlic cloves, minced
- 2 cups beef broth
- 2 tablespoons tomato paste
- 1 tablespoon Worcestershire sauce
- 2 tablespoons all-purpose flour
- 2 tablespoons vegetable oil
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1 teaspoon salt
- 0.5 teaspoon ground black pepper
Instructions
Heat the vegetable oil in a large skillet over medium-high heat.
Season the beef stew meat with salt and pepper, then add it to the skillet. Brown the meat on all sides, about 4-5 minutes per batch. Transfer the meat to the slow cooker.
In the same skillet, add the diced onion, minced garlic, and celery. Sauté for 3-4 minutes until softened. Stir in the tomato paste and cook for 1 more minute.
Sprinkle the flour over the vegetables in the skillet, stirring to coat evenly, and cook for another minute to eliminate the raw flour taste.
Add 1 cup of beef broth to the skillet, scraping up any browned bits from the bottom of the pan. Transfer this mixture to the slow cooker.
To the slow cooker, add the diced potatoes, sliced carrots, dried thyme, dried rosemary, Worcestershire sauce, the remaining 1 cup of beef broth, and an additional pinch of salt and pepper.
Stir the ingredients gently to combine, ensuring the meat and vegetables are evenly distributed and submerged in the broth.
Cover the slow cooker with the lid and cook on low for 8 hours, or until the beef is tender and the potatoes are fully cooked.
Before serving, taste and adjust seasonings if necessary. Serve hot and enjoy your slow-cooked meat and potato casserole!
Nutrition Facts
Calories |
2785 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 164.8 g | 211% | |
| Saturated Fat | 58.9 g | 294% | |
| Polyunsaturated Fat | 16.8 g | ||
| Cholesterol | 476 mg | 159% | |
| Sodium | 4965 mg | 216% | |
| Total Carbohydrate | 193.4 g | 70% | |
| Dietary Fiber | 21.3 g | 76% | |
| Total Sugars | 21.2 g | ||
| Protein | 156.6 g | 313% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 307 mg | 24% | |
| Iron | 25.7 mg | 143% | |
| Potassium | 6659 mg | 142% | |
*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.
