Leftover Steak Casserole

A couple of weeks ago we had a bbq on the AFL Grand Final day.  Darren went to the butcher to buy a few trays of bbq steaks on sale for $10.99kg.  We don't usually eat steak due to it's price per kilo so this was a lovely treat.  Not everyone had a full steak so there were two left over.  Wanting to stretch the steaks to feed more than two people,  I came up with my own recipe for a steak casserole.

I must say,  this casserole was a hit.  It's tasty,  has lots of veggies and most importantly,  has enough beef for every mouthful.

2 bbq steaks about 400 - 600 grams
2 large carrots - sliced
1 - 1 1/2 cups of beans
1 cup of corn
1 large stick of celery - diced
500 - 700 mls of liquid beef stock or 2 tablespoons of  stock powder and water
3 tablespoons of tomato paste
2 tablespoons of Worcestershire sauce
2 teaspoons of sweet paprika
1 tablespoon of mixed herbs
pepper,  onion flakes and garlic granules to taste ( or fresh )
3 tablespoons of corn flour mixed in water to thicken

Lightly brown the steaks in a fry pan or use leftover cooked steaks.
Slice the steaks into longish strips and add to a preheated slow cooker
Add all the veggies,  sauce,  tomato paste,  herbs,  beef stock and seasonings.
Cook on high for 8 - 10 hours for a slow,  slow cooker or 4 - 6 hours for a fast slow cooker.
Mix the corn flour and water together then add to the casserole and stir in well to thicken
Cook for another 10 minutes.
Serve over a bed of mashed potato or with crusty bed on the side.

NOTES -

*  I used two heaped dessert spoons of beef stock powder and water to make liquid stock.

*  Due to the stock powder I did not need to add salt to the casserole.

*  As with most of my recipes,  you can add any veggies you like.

*  The liquid stock needs to be enough to cover all the meat and veggies.  Add extra water if needed.

*  I didn't weigh the leftover bbq steaks I used.  They were thin but largish.

*  This casserole freezes well.