Slow Cooked Summer Beef Casserole
This hearty slow-cooked casserole combines tender beef, seasonal vegetables, and a rich, flavorful broth. Perfect for a comforting dinner, this dish requires minimal prep and delivers a delicious meal to enjoy all summer long.
Ingredients
- 1 ½ lbs beef stew meat cut into cubes
- 1 tablespoon olive oil
- 1 medium onion chopped
- 3 cloves garlic minced
- 3 large carrots peeled and sliced
- 2 medium potatoes peeled and diced
- 1 cup green beans trimmed and chopped
- 1 cup corn kernels fresh or frozen
- 1 can 14.5 oz diced tomatoes, undrained
- ½ cup beef broth
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- ½ teaspoon paprika
- Salt and pepper to taste
Instructions
- Brown the beef: Heat olive oil in a large skillet over medium heat. Brown the beef stew meat in batches, about 3–4 minutes per batch. Transfer browned beef to the slow cooker.
- Sauté the vegetables: In the same skillet, sauté the chopped onion and minced garlic for about 2 minutes until softened and fragrant.
- Combine ingredients: Add the onion and garlic to the slow cooker along with the carrots, potatoes, green beans, corn, diced tomatoes, beef broth, thyme, oregano, paprika, salt, and pepper.
- Slow cook: Cover and cook on low for 6–8 hours, or until the beef is tender and the vegetables are fully cooked.
- Serve: Once the casserole is cooked, stir well and adjust seasoning if needed. Serve hot and enjoy!
Notes
- Feel free to swap in other vegetables based on what’s in season—zucchini, bell peppers, or peas would work great.
- You can substitute chicken broth for beef broth for a lighter version of the dish.
- If you like a thicker casserole, you can mix in a slurry of cornstarch and water during the last 30 minutes of cooking.