Beef and Vegetable Casserole - a great hearty meal that can be cooked in a slow cooker, instant pot or oven.
Sometimes you want a meal where you can just throw some ingredients into a pan or slow cooker and leave it to do it's work. This Beef and Vegetable Casserole is one of those dishes, and the end result tastes amazing.
The only complicated part is roasting the pepper for the paste and it's worth it for the flavour it adds.
I love casseroles, and my kids do to. It's always a great way to incorporate lots of different vegetables, as you can literally add whatever vegetables you have and most will dig in and enjoy the lot. At least that is the case with my kids. A dish like this Beef and Vegetable Casserole is one way I know I can get them to eat a decent serving of vegetables.
I remember as a child I wasn't a veggie fan either. Serve me up veggies on a plate as they were and I hated them, but serve me up a casserole or stew then I would clear the plate.
Luckily I love vegetables now, the hate I had for them as a child has long gone. Instead I now source as many different vegetables as I can. Slimming Eats encourages us to eat at least a ⅓ of our plate vegetables, so it's a great excuse to get adventurous and start looking for new vegetables to try.
The more varied and interesting you make them, the more you will begin to love them if you one of those veggie avoiders. Remember - vegetables are high satiety, lower in calories and great for bulking out meals. So they are going to help keep you fuller for longer when paired up with other food groups and will speed your weight loss as they naturally reduce the portions of the other foods on your plate when you follow the ⅓ vegetbles advice.
Still confused about speed foods? Check out my post here on The Benefit of Vegetables
This Beef and Vegetable Casserole was literally using up some vegetables I had, with a few additions of some seasoning and spices. The final result was packed with flavour.
It can be cooked in an Instant Pot (a multi function Pressure Cooker and one of my most used kitchen items). This is one of the best things I have ever bought and I use it almost daily in one way or another.
It is basically a 7in1 cooker, and it slow cooks, pressure cooks, saute’s, has settings for soup, chilli, rice, porridge and even makes yoghurt (I haven’t tried that yet). Hey I even cook my boiled eggs in this, you should see how effortlessly they peel.
Check out my other: Instant Pot Recipes
or if you want a delicious meal when you get home from work, add it to a slow cooker. Don't have either of those? Then don't worry as you can also cook this in the oven.
I served with my delicious Mashed Potatoes, as you need something to mop up all that lovely sauce and some oven roasted zucchini.
It's a great freezer friendly dish and completely too. You don't need a better excuse to make this Beef and Vegetable Casserole.
Looking for some more recipes to try? – Previously on Slimming Eats
- 1 year ago: Bulgur Wheat, Onion, Sage and Sausage Stuffed Chicken
- 2 years ago: Asian Chicken Meatballs
- 4 years ago: Double Baked Smoked Mackerel Stuffed Sweet Potato
- 5 years ago: Garlic and Herb Roast Potatoes
- 6 years ago: Bacon and Lentil Soup
- 7 years ago: Shepherds Pie
- 8 years ago: Spicy Spanish Chicken with Rice
with many more recipes in my full: Recipe Index
- For the red pepper paste:
- 1 red bell pepper, chopped
- 1 small onion, finely chopped
- salt and black pepper
- spray oil
- 2 tbs of tomato paste (puree)
- For the casserole:
- 700g (24.5oz) of lean stewing beef (all visible fat removed)
- 1 large red onion, chopped
- 2 garlic cloves crushed
- 1 stalk of celery, chopped
- 1 teaspoon of cumin seeds
- 1 teaspoon of mustard seeds
- 1 teaspoon of dried thyme leaves
- 2 large carrots, chopped
- 250g (90z) of butternut squash, chopped
- 2 cups (480ml) of beef stock
- 1 tbs of balsamic vinegar
- salt and black pepper
- Spray oil
For the red pepper paste:
- Preheat Oven to 200c or 400f (gas mark 6)
- Add the red pepper and onion to oven proof dish
- Spray over the top with spray oil and season with salt and black pepper.
- Roast for approx 25-30 mins, until red pepper and often are softened.
- Add to a blender or food processor, along with the tomato paste and blend till you have a smooth paste. Add a little bit of stock to loosen if it is too thick to blend.
- Set aside.
For the casserole:
- Reduce oven to 160ºC/300ºF or gas mark 2
- Spray a deep ovenproof pot over a medium high heat with some spray oil. Add the onion, garlic and celery and fry for 5 minutes to soften.
- Add in all remaining ingredients including the red pepper paste, season with salt and black pepper and mix well to combine, bring to a simmer and then place in the oven with lid and bake for 3 hours until meat is lovely and tender, removing the lid for the last half hour of cooking time.
- Serve with your choice of sides.
Slow Cooker: Follow steps up to frying onion, garlic and celery and then add to slow cooker and set on low for 8 hours.
Instant Pot: Follow steps for red pepper paste. Set to saute mode and fry onions, celery and garlic in spray oil. Add all other ingredients and set to manual high pressure for 30 mins, close valve and allow the pressure to release naturally. Set to saute function once you remove lid, if sauce needs to thicken a bit more.
Please see below for full nutritional info and additional details about recipe:
- Calories - scroll down to nutritional info box
- WW Points and other Slimming or Weight Loss programs - due to plans regularly changing and updating, we recommend calculating with the official tools you get as a member to those plans to ensure accuracy of values.
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Nutrition InformationYield 4 Serving Size 1 serving
Amount Per Serving Calories 336Total Fat 9.5gSaturated Fat 3.1gCholesterol 114mgSodium 437mgCarbohydrates 20.6gFiber 5.3gSugar 2gProtein 42.1g