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.
