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Home / Beef Casserole Slow Cooker Slimming World

Beef Casserole Slow Cooker Slimming World

This delicious Beef Casserole is the perfect comfort food! Tender slow cooked beef simmered with carrots and squash in a rich gravy – a flavour-packed stew the entire family will love. A healthy and hearty recipe that's easy to cook in your oven, slow cooker or the Instant Pot.

You will also love my Slow Cooker Roast Beef

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The minute, I mean the MINUTE, the weather turns a bit colder I gleefully turn to warming stew and casserole recipes. This Chunky Beef Casserole is at once tasty, filling, kid approved and completely FREE on the Slimming World Plan.

Sit back and enjoy the wonderful aroma of this casserole – your oven does the majority of the work. And what's more, you can also to cook this recipe in a slow cooker or the Instant Pot!

Here's what you will need

To keep this recipe Slimming Friendly I have used lean braising steak, olive oil cooking spray, beef stock, balsamic vinegar, soy sauce and a little Sukrin Gold. The resulting gravy is out of this world delicious!

I have bulked this stew with onions, carrots and butternut squash, but you could use other root vegetables if you like. Potatoes, parsnips and swede would suit the long cooking time.

I haven't used anything to thicken this casserole – the squash breaks down while cooking and does the job admirably. Add a little diluted cornflour if you want to thicken the gravy further – this might be necessary if you cook this recipe in a slow or pressure cooker.

Which Beef Cut To Use

Casseroles suit less expensive cuts of beef, such as braising steak (I order mine from Whole Foods through Amazon Fresh), feather steak, stewing beef, shin of beef and brisket. If you are unsure then check the packaging or ask your butcher.

Slow cooking tenderises the meat until it almost falls apart at the touch of your fork. Low effort beef recipe with great rewards is my kind of meal!

For a Slimming World casserole you must choose lean braising steak and trim any visible bits of fat. I kept my beef cubes quite chunky in this stew but you can cut them smaller if preferred.

How to add flavour

You have chosen the right cut of beef, now you have to make sure to get maximum flavour out of it! The only step you must not skip whether you are making this recipe on your stovetop/oven, the Crockpot or pressure cooker is the browning process.

Browning the beef in a hot pan isn't just for looks! It adds tons of complex flavour to your dish and any browned sticky bits at the bottom of the pan are GOLD.

searing beef cubes in a hot pan

The trick to perfectly browned beef is to dry the meat first, season it well, then sear in in a hot pan over high heat. Don't crowd your meat in the pan as it will stew rather than brown. Take your time and brown in batches if necessary – after all, this is the only labour intensive part of the recipe!

Once the beef is nicely browned, set aside then deglaze the hot pan with some beef stock (or wine), scraping any browned bits stuck to the casserole into the sauce.

Beef Casserole step by step

Take a look at thisstep by step tutorial – please note you will find the full recipe, including ingredients in the recipe card at the end of this post.

STEP 1. Preheat the oven to 160C (320F) and set a shelf on the lower third of the oven.

STEP 2. Cut your beef into chunky cubes (unless you have purchased it already diced). Trim any visible fat and pat dry with kitchen paper. Season liberally with salt and freshly ground pepper.

STEP 3. Spray a large casserole dish with olive oil (or other low calorie cooking spray) and then brown the beef, in batches over HIGH heat. Use tongs to place the beef into the pan – it should sizzle. Let the meat cook for 1-2 minutes without stirring then flip over to brown the other side. If the beef is sticking to the pan leave it to cook a bit longer until it releases easily. Repeat with remaining beef and set aside.

Searing beef cubes in a casserole dish for beef stew

STEP 4. Deglaze the pan with a splash of stock. Use a wooden spoon to scrape any browned bits of meat into the pan, these will add lots of flavour to your beef casserole.

Deglazing a casserole dish with beef stock

STEP 5. Add the onions, garlic, carrots, squash into the pan. Now add the bay leaf, cinnamon stick, salt and sweetener (or sugar). Stir to combine.

STEP 6. Stir in the tomato paste, beef stock, balsamic vinegar and soy sauce.

STEP 7. Add the beef back into the pot and bring to a simmer. Cover the dish tightly and cook for 1 ½ hours in the oven until the beef is perfectly tender.

STEP 8. Remove the bay leaf and cinnamon stick. Check the seasoning, adding salt and pepper to taste. Sprinkle with chopped parsley and serve.

Beef Casserole in a cast iron pot

Instant Pot Beef Stew

Note you only need one cup (250ml) beef stock if you make this recipe in a pressure cooker.

STEP 1. Cut your beef into chunky cubes (unless you have purchased it already diced). Trim any visible fat and pat dry with kitchen paper. Season liberally with salt and freshly ground pepper.

STEP 2. Heat the instant pot on Sauté /High. Spritz with olive oil spray and wait until it displays HOT. Sear the beef in batches to avoid overcrowding the pot. Let the meat cook for 1-2 minutes without stirring then flip over to brown the other side. If the beef is sticking, leave it to cook a bit longer until it releases easily. Repeat with remaining beef and set aside.

STEP 3. Deglaze the pot with a splash of the stock. Use a wooden spoon to scrape any browned bits of meat loose.

STEP 4. Add the tomato paste and stir. Add all the remaining ingredients ending with the beef stock.

STEP 5. Set vent to sealing then cook on High Pressure for 30 minutes then allow for natural release.

STEP 6. If the gravy requires thickening, add two tablespoons cornflour diluted in two tablespoons cold water. Hit Sauté/High and simmer, uncovered, for a couple of minutes until the sauce thickens.

STEP 7. Remove the bay leaf and cinnamon stick. Check the seasoning, adding salt and pepper to taste. Sprinkle with chopped parsley and serve.

Slow Cooker Instructions

Note you only need half a cup (120ml) beef stock if you make this recipe in a slow cooker.

All stews and casseroles are tailor-made for the CrockPot! Follow steps 1 – 3 then transfer the beef into your crockpot. Some slow cookers allow you to sear – if that is the case then follow these steps in the slow cooker container.

Add all the remaining ingredients, cover and cook for 8 hours on low or 6 hours on high. Don't be tempted to open the lid – this will just add to the overall cooking time!

If the gravy requires thickening, add two tablespoons cornflour diluted in two tablespoons cold water. Cook, uncovered, on HIGH until the sauce thickens.

Serving suggestions

Mashed potatoes or creamy polenta are perfect foils for the rich sauce. You can also serve this beef stew over rice or pasta if you like.

If you are watching your weight, make sure you serve some extra vegetables as well such as steamed broccoli or green beans. For syn-free mashed potatoes use skimmed milk and fat free quark cheese and skip the butter!

Tips and FAQs

  • Can I cook this casserole recipe on the hob? If you prefer to cook on the stove then simmer gently for 90 minutes with the pot covered. Give the stew an occasional stir to check on liquid levels. If the pot is getting too dry top up with a little hot water or stock.
  • How long will this casserole keep? You can keep this in the fridge for up to three days. Make sure the food has cooled down before storing in the fridge.
  • Can you freeze beef stew? This recipe is perfect for freezing and is a great Slimming World meal to have on standby. Cool completely then portion into freezer-safe containers. Label and use within three months, allowing the food to thaw overnight in the fridge. Always make sure to reheat until piping hot before serving.
  • Casserole variations – You can replace the beef with cubed lamb if you like. Use lean lamb leg steaks trimmed of any fat if you are on watching your weight.
  • What can I use in place of balsamic vinegar? You can replace with red wine if you like although the balsamic vinegar adds incredible flavour (and is syn free).
  • This beef recipe is Syn Free on Slimming World, 10 SmartPoints on Weight Watchers and around 400 calories per serving (without any sides). Although I have specified four serving it could probably stretch to five or six!

  • Olive oil cooking spray (or olive oil)
  • 900 g | 2 pounds braising steak , cubed
  • 2 onions , roughly chopped
  • 3 garlic cloves, sliced
  • 3 carrots , roughly chopped
  • 300 g | 10oz butternut squash , peeled and cubed
  • 3 tbsp tomato puree
  • 2 tbsp sweetener (I used Sukrin Gold) or brown sugar
  • 1 tsp salt
  • Pinch ground cloves
  • 1 bay leaf
  • 1 cinnamon stick
  • 360 ml | 1 1/2 cups beef stock
  • 3 tbsp balsamic vinegar
  • 1 tbsp soy sauce or Tamari for gluten free version
  • 2 tbsp flat leaf parsley , chopped, to garnish
  • Salt and pepper to season

  • Preheat the oven to 160C (320F) and set the shelf on lower third of the oven.

  • Cut your beef into chunky cubes (unless you have purchased it already diced). Trim any visible fat and pat dry with kitchen paper. Season liberally with salt and freshly ground pepper.

  • Spray a large casserole dish with olive oil and brown the beef, in batches, over HIGH heat. Use tongs to place the beef into the pan – it should sizzle. Let the meat cook for 1-2 minutes without stirring then flip over to brown the other side. If the beef is sticking to the pan, leave it to cook a bit longer until it releases easily. Repeat with remaining beef and set aside.

  • Deglaze the pan with a splash of stock. Use a wooden spoon to scrape any browned bits of meat into the pan, these will add lots of flavour to your beef casserole.

  • Add the onions, garlic, carrots, squash into the pan. Now add the bay leaf, cinnamon stick, salt and sweetener. Stir to combine.

  • Stir in the tomato paste, beef stock, balsamic vinegar and soy sauce.

  • Add the beef back into the pot and bring to a simmer.

  • Cover the dish tightly and cook for 1 ½ hours in the oven until the beef is perfectly tender.

  • Remove the bay leaf and cinnamon stick. Check the seasoning, adding salt and pepper to taste. Sprinkle with chopped parsley and serve.

Instant Pot Beef Stew

    Note you only need 1 cup (250ml) of beef stock for this method.

    • Cut your beef into chunky cubes (unless you have purchased it already diced). Trim any visible fat and pat dry with kitchen paper. Season liberally with salt and freshly ground pepper.

    • Heat the instant pot on Sauté /High. Spritz with olive oil spray and wait until it displays HOSear the beef in batches to avoid overcrowding the pot. Let the meat cook for 1-2 minutes without stirring then flip over to brown the other side. If the beef is sticking, leave it to cook a bit longer until it releases easily. Repeat with remaining beef and set aside.

    • Deglaze the pot with a splash of the stock. Use a wooden spoon to scrape any browned bits of meat loose.

    • Add the tomato paste and stir. Add all the remaining ingredients ending with the beef stock.

    • Set vent to sealing then cook on High Pressure for 30 minutes then allow for natural release.

    • If the gravy requires thickening, add two tablespoons cornflour diluted in two tablespoons cold water. Hit Sauté/High and simmer, uncovered, for a couple of minutes until the sauce thickens.

    • Remove the bay leaf and cinnamon stick. Check the seasoning, adding salt and pepper to taste. Sprinkle with chopped parsley and serve.

    Slow Cooker Beef Stew

      Note you only need ½ cup (120ml) of beef stock for this method.

      • Follow steps 1 – 3 then transfer the beef into your crockpot. Some slow cookers allow you to sear – if that is the case then follow these steps in the slow cooker container.

      • Add all the remaining ingredients, cover and cook for 8 hours on low or 6 hours on high. Don't be tempted to open the lid – this will just add to the overall cooking time!

      • If the gravy requires thickening, add two tablespoons cornflour diluted in two tablespoons cold water. Cook, uncovered, on HIGH until the sauce thickens.

      BEEF CASSEROLE TIPS AND FAQS

      • Can I cook this on the stove? If you prefer to cook on the stove then simmer gently for 90 minutes with the pot covered. Give the stew an occasional stir to check on liquid levels. If the pot is getting too dry top up with a little hot water or stock.
      • How long will this casserole keep? You can keep this in the fridge for up to three days. Make sure the food has cooled down before storing in the fridge.
      • Can you freeze beef stew? This recipe is perfect for freezing and is a great Slimming World meal to have on standby. Cool completely then portion into freezer-safe containers. Label and use within three months, allowing the food to thaw overnight in the fridge. Always make sure to reheat until piping hot before serving.
      • Beef Casserole variations – You can replace the beef with cubed lamb if you like. Use lean lamb leg steaks trimmed of any fat if you are on watching your weight.
      • What can I use in place of balsamic vinegar? You can replace with red wine if you like although the balsamic vinegar adds incredible flavour (and is sun free).
      • This beef recipe is Syn Free on Slimming World, 10 SmartPoints on Weight Watchers and around 400 calories per serving (without any sides).
      ––––––
      Please note I am not affiliated in any way with Slimming World. Syn values are based on the Slimming World online calculator.
      ––––––
      Nutritional information is always approximate, and will depend on quality of ingredients and serving sizes.

      Calories: 417 kcal | Carbohydrates: 23 g | Protein: 54 g | Fat: 12 g | Saturated Fat: 4 g | Cholesterol: 140 mg | Sodium: 1178 mg | Potassium: 1458 mg | Fiber: 4 g | Sugar: 9 g | Vitamin A: 15776 IU | Vitamin C: 25 mg | Calcium: 128 mg | Iron: 6 mg

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      Source: https://www.supergoldenbakes.com/beef-casserole/