All Meat Casserole

Prep Time
Cook Time
2h 30m
Ready In

Recipe: #14132

September 02, 2014

"I make a large pot and freeze what we don't use into 2 cup size containers. Great with creamy mashed potatoe and steam vegetable and hubby likes to splash some worstershire sauce on too. In the last 30 minutes you could make some herbed dumplings to go with it. Use a cast iron casserole dish or stoneware or oven proof china don't use clear corningware. Instead of beef stock you can use 2 cups water and 2 teaspoons of beef granules (just check the salt count though) or 2 stock cubes. Do not include overnight marinade time. Left overs also make into a great meat pie, toasted sandwiches or shepherds pie. Can also be made in a crockpot or slow cooker but use 1/2 cup less stock and will take about 12 hours on slow. Please also note beef gravy is called gravy beef or shin beef here in Australia, it is the osso bucco cut without the bone and sliced thick (you just cut it up) and our skirt steak I think is the equivalent of flank steak in USA this cut helps to thicken the gravy which when it gets to the stage of thickening it will turn a glossy colour and loose that watery look. I have scaled this recipe up and down with very good success but need to adjust the cooking times accordingly eg my large cast iron pot will hold 6 kilos of meat but it then takes another 1 1/2 to 2 hours to cook. Olease also note our tablespoon is 20ml against the USA being 15ml, so add 1 teaspoon extra for each tablespoon is using USA measurements. NOTE WHAT WE CALL SKIRT STEAK IS KNOWN AS FLANK STEAK IN THE USA. Made this last night but used the air-fryer in the slow cooker mode but after 7 hours (Iwas allowing 8) it still was not cooked (reminded me of my first slow cooker * got 40+ years ago and you could leave it cooking for all day and it did not dry out) any way after 7 hours we turned it up to the stewing cycle and after just over an hour still not done to the point were they gravy is glossy but the meat was still tender so we are looking giving it another try but either cooking it on the stewing cycle or a lot longer on the slow cook cycle."

Original is 12 servings


  • Serving Size: 1 (263.9 g)
  • Calories 200.8
  • Total Fat - 9.9 g
  • Saturated Fat - 4.3 g
  • Cholesterol - 37.4 mg
  • Sodium - 1317.3 mg
  • Total Carbohydrate - 12.4 g
  • Dietary Fiber - 0.9 g
  • Sugars - 2.7 g
  • Protein - 15.9 g
  • Calcium - 25.9 mg
  • Iron - 2.1 mg
  • Vitamin C - 0.7 mg
  • Thiamin - 0.1 mg

Step by Step Method

Step 1

Mix plain flour, sugar, tomatoe sauce, malt vinegar, pepper, salt, ground ginger, dry mustard, curry powder and mixed spice in a bowl and mix well to combine, slowly add stock and whisk till smooth.

Step 2

Pour over meat and leave overnight in the refrigerator if possible or at least 4 hours (I marinade in the pot I am cooking in and take it out of the fridge about 30 to 60 minutes before I put it in the oven as you cook the meat in the marinade).

Step 3

Put in a 160 degree celsius fan forced oven and cook for 2 hours, stirring occasionally.


No special items needed.

2 Reviews


I loved the way this smelled while it was cooking. I cut my servings down in half. Mine did not have as much "gravy" as what is pictured....maybe because I cut the recipe in half? Regardless, it was delicious...just wish I'd had a bit more gravy!


review by:
(14 Jun 2017)

Susie D

The additional and unexpected spices made this a stellar meal. We definitely enjoyed the meal AND the leftovers. The seasonings made for an intriguing blend; no single flavor jumps out to predominate. They simply blend to encase the tender cubes of meat to create lovely comfort food. I used a mix of beef tips and cubed venison and then cooked in a crockpot. I had reduced the liquid, but still needed a small amount of cornstarch slurry to thicken the gravy. I served with herbed mashed potatoes and a green salad. This is going onto my Best of 2016 recipe list. Thank you for sharing the recipe!


review by:
(3 Jun 2016)

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