Beef Casserole Slow Cooker Recipe | Good Housekeeping UK

cream of mushroom soup

🥗Healthier: homemade mushroom sauce

💰Cheaper: cream of chicken soup

Cream of chicken soup is often less expensive and can provide a similar creamy texture.

cheddar cheese

🥗Healthier: reduced-fat cheese

💰Cheaper: processed cheese

Processed cheese can be cheaper while still melting well.

ground beef

🥗Healthier: ground turkey

💰Cheaper: ground pork

Ground pork can be less expensive than beef and still flavorful.

egg noodles

🥗Healthier: whole wheat noodles

💰Cheaper: pasta

Regular pasta can be a more budget-friendly alternative.

Put the flour in a large mixing bowl and season.

Toss a third of the beef in flour to coat, shaking off excess.

Heat 1 tbsp oil in a large frying pan over medium heat.

Fry meat until browned all over. Remove with a slotted spoon to the slow cooker after each batch.

Repeat with the remaining meat using 1 tbsp oil each time.

Add the stock to the pan, scraping up brown bits.

Pour the stock into the slow cooker slowly and mix well with the beef.

Mix in the onions, ale, bay leaf and thyme.

Finally stir in the mushrooms and carrots and season.

Cover with a lid and cook on high for 4 hours.

Meanwhile, make dumplings. Mix all ingredients, apart from cheese, in a bowl with plenty of seasoning, or pulse in a food processor until mixture resembles breadcrumbs.

Add cheese and mix in to form larger flakes, then sprinkle over 1–2 tbsp water to bring the dough together.

Roll into 6 balls and dot around stew leaving a 2 cm (¾ in) gap between them.

Cover again with the lid and cook for a further 1 hour.

Season again if needed, sprinkle over extra parsley, if you like, and serve.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens