Slow Cooker Beef Casserole is a real winter warmer of a dish. Packed full of vegetables and beefy flavours it brings effortless slow cooker love right to your plate.
Peel the carrots and swede and cut into 1 inch/2.5 cm chunks. Put in the slow cooker pot.
Add the meat and push the dripping in a few pieces amongst it. Make the stock with all the beef stock pots/cubesand boiling water. Add the red currant jelly to the stock and mix well. Pour over the meat and vegetables.
Wash and cut the potatoes in half. Put those on top in the pot. Level the potatoes out on top. Half of the potatoes will be sitting a little proud of the liquid.
Put the lid on and cook on low for 8 hours or high for 5 hours.
Before you are ready to serve or earlier if it suits, add the cornflour slurry and mix through as best you can. Leave for at least five minutes for the gravy to thicken. Add another couple of tbsps of cornflour and cold water if it still is not thick enough.
Notes
Use large new potatoes so as not too overcook
Choose your vegetables carefully to marry well with the beef
Use shin of beef if you can as it has a great flavour and will help thicken the gravy
Season carefully
Store leftovers covered in the fridge once completely cooled. Reheat until piping hot.
Freeze leftovers in a airtight container for up to 3 months. You may need to thicken the gravy again with cornflour once thawed as cornflour can make the gravy split if frozen. Simply reheat till piping hot and add some more cornflour and water. Mix well.