Curry Beef & Veggie Casserole

Curry Beef & Veggie Casserole. This big, hearty slow cooker dinner is great for the whole family — warm, filling, and full of yummy flavor!

This curry beef and veggie casserole is one of those meals that just makes everyone happy. It’s got chunky pieces of soft beef, lots of colorful vegetables, and a sauce that smells amazing while it cooks. It has just a tiny bit of spice from the curry powder, but it’s not too hot. If little kids are eating it, just use a little less curry powder and it’ll be nice and mild for them. The best part? You don’t have to do much at all. Just toss everything into the slow cooker in the morning, go about your day, and come home to a hot dinner that’s ready and waiting for you. It’s simple, it’s cozy, and it’s the kind of meal that warms you up from the inside out. A warm, cozy slow cooker meal the whole family will love! A little bit of spice, loads of flavor, and the slow cooker does all the hard work for you.

Servings: 4

Ingredients

• 17.9 ounces diced beef
• 2 cups beef stock
• 1 piece beef stock cube
• 1.5 teaspoons Italian herbs
• 1.5 teaspoons curry powder (use less for kids)
• 1 piece of onion, roughly chopped
• 2 pieces potatoes, diced
• 2 pieces carrots, diced
• 1 piece sweet potato, diced
• 0.5 cups frozen peas (added in last hour)
• 1 pinch salt and pepper
• 2 tablespoons cornflour (optional, to thicken)
• 0.3 cups water (for cornflour mix)

Curry Beef & Veggie Casserole: Steps

1. Put everything in the slow cooker: Add the 17.9 ounces diced beef, 2 cups beef stock, 1 piece beef stock cube, 1.5 teaspoons Italian herbs, 1.5 teaspoons curry powder (use less for kids), 1 piece onion, roughly chopped, 2 pieces potatoes, diced, and 2 pieces carrots, diced into the slow cooker. Give it a little stir so everything is mixed together. Add 1 pinch salt and pepper to taste.
2. Cook on LOW: Put the lid on and cook on LOW for 6 to 360 minutes. Every slow cooker is a little different, so check on it now and then. The beef should get really soft and easy to cut with a spoon.
3. Add peas and sweet potato: In the last hour of cooking, open the lid and add the 0.5 cups frozen peas (added in last hour) and 1 piece sweet potato, diced. These cook fast, so adding them late keeps them from turning mushy. Put the lid back on and let everything cook for that last hour.
4. Thicken the sauce (if needed): If the sauce looks too thin, mix 2 tablespoons cornflour (optional, to thicken) with 0.3 cups water (for cornflour mix) in a small cup until smooth. Pour this into the slow cooker and stir it in. Take the lid off and let it sit for 15 to 20 minutes until the sauce thickens up to how you like it.
5. Serve and enjoy!: Put the casserole into bowls and serve it while it is warm. It goes great with rice, bread, or just on its own. Enjoy!

Notes

Helpful tips:

Cooking for kids? Use only 1 tsp of curry powder so it’s mild and not too spicy.
You can swap in any veggies you like — zucchini, green beans, or corn all work well.
The cornflour trick at the end is a great way to make the sauce thicker and more like a gravy.
Leftovers taste even better the next day once all the flavors have had time to mix together!

Retro Braised Steak & Onions