Beef & Veggie Casserole

Ingredients:

1kg of pan seared chuck steak
1 onion roughly diced
3 potatoes diced small
2 carrots sliced
200g – 300g of sliced mushrooms
1 tin of sweet potato & pumpkin soup (Aldi product)
2 beef stock cubes dissolved in 200ml of boiling water

Directions:

I’m going to put it on for 6 hours on low.

What I did first was brown my beef in two 500g batches, while I was doing that I put my stock cubes on the stove (low heat) to dissolve the stock cubes – last time I used them in the slow cooker I had a lump of the cube that didn’t dissolve and it tasted awful.

On the bottom of the cooker I put the beef, now seared, and poured over the stock cubes & water. Then I layered my vegetables and then finally added my tin of soup. It didn’t say “condensed” on the label but it wasn’t at all runny, so I gently stirred my ingredients around and then placed the lid on and turned on my slow cooker.

In previous attempts to make a cassarole, I’ve thought to myself “that’s not enough liquid” and added more soup, what I’ve ended up with is a swimming pool with lumps of meat and vegetables in it – so this time I’m leaving it for 3 hours and, if I need it, I’ve got a second tin of soup I can add but when the meat lets go of more juices and the vegetables cook down a bit, I don’t think I’ll need the second tin.

My dinner was yummy!! I will be making this again, the only difference is I will use a condensed soup instead (my Aldi didn’t sell any but condensed tomato).