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4.91 from 10 votes

Slow Cooked Beef & Vegetable Casserole

A delicious and nutritious slow cooked Beef & Vegetable Casserole made with spelt grains, butternut squash, swede and leek - comfort food at its best!
Course Main
Cuisine British
Keyword Beef, crock pot, slow cooked
Prep Time 25 minutes
Cook Time 9 hours
Total Time 9 hours 25 minutes
Servings 4 - 5
Author Camilla Hawkins

Ingredients

  • 400 g Stewing steak diced
  • 2 tbsp Rapeseed oil
  • 2 Onions roughly chopped
  • 2 Cloves of garlic finely chopped
  • 450 g Swede diced
  • 450 g Butternut squash diced
  • 3 Celery stalks sliced
  • 1 Small leek sliced
  • 100 g Pearled spelt grains
  • 2 tbsp Tomato puree
  • 10 ml Lea & Perrins Worcestershire Sauce
  • Bouquet garni
  • 800 ml Beef stock

Instructions

  • Heat up the oil in a non-stick pan and brown the diced beef in 2 batches.
  • Remove with a slotted spoon and set aside.
  • Next fry the onions in the same pan until starting to go slightly brown.
  • Add the rest of the vegetables and spelt grains and fry for 5 minutes.
  • Add the meat back to the pan along with the bouquet garni, Worcestershire sauce, tomato puree and stock.
  • Transfer to a slow cooker and cook on high for 6 – 7 hours or low for 8 – 9 hours.
  • Serve with green vegetables and mash.