Slow Cooker Beef & Mushroom Casserole

Serves: 6
Preparation Time: 20
Cooking Time: 240


  • 1.5kg gravy beef, cut into 2cm x 2cm pieces
  • 3 tbsp olive oil
  • ½ cup plain flour
  • 250g button mushrooms, sliced
  • 2 carrots, halved and sliced
  • 1 large brown onion, sliced
  • 2 cloves garlic, crushed
  • ½ cup tomato paste
  • 500ml Campbell's Real Stock – Beef


  1. Dust the cubed beef in flour, shaking off excess.

  2. Heat a medium non-stick frypan. Add 2 tbps oil and cook beef in batches until browned all over. Set beef aside.

  3. To the same pan add remaining oil, onion, garlic and mushrooms and cook for 3-4 minutes until mushrooms start to brown and onions soften. Add Campbell's Real Stock and tomato paste, stir to combine, bring the stock mixture to the boil, then remove from heat.

  4. Place beef in a slow cooker, then pour hot stock and mushroom mixture over beef. Add carrots, cover and place cooker on a high setting for 4 hours or on low for 6-8 hours.

  5. Serve with creamy mash.


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