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Crock Pot Beef or Lamb Casserole

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“An economical meal for a family. Crock Pot/slow cookers are a winner in the heat of summer and great to put dinner on before going to work in the mornings. Who could beat a hearty casserole in winter either? You can use whatever veges that you have at hand. Use a gluten-free flour and stock if making this recipe gluten-free. Serve with toast, pasta or rice. I remember my mother making this casserole when I was a child. To make a richer gravy substitute 1 cup of red wine for 1 cup of stock. This is a great rustic dish- no need to be to accurate with your measurements or weights”
4hrs 30mins

Ingredients Nutrition


  1. Place the diced meat and flour in a plastic bag. Toss the meat to coat thoroughly in the flour. Add in extra flour if required. set aside.
  2. Prepare vegetables and place in the bottom of the crock pot.
  3. Add herbs,garlic, salt and pepper to the veges.
  4. Add the meat to the crock pot.
  5. Add the can of tomatoes. If using peeled tomatoes-roughly chop them first. Add the stock/wine/water.
  6. Cook on high setting for approx 4 hours or low setting for about 8 hours. Serve with toast, noodles or rice.
  7. NOTE- if you like a lot of gravy add more beef stock to the crock. Before serving if the gravy is not thick enough add some cornflour(maize corn flour) or arrowroot mixed with a small amount of water to the casserole and cook until thickened.

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