Rich Beef & Potato Casserole

Prep Time
Cook Time
Ready In

"From our weekday newspaper The West Australian. Times are estimated."

Original recipe yields 6 servings


  • Serving Size: 1 (887.4 g)
  • Calories 1177
  • Total Fat - 75 g
  • Saturated Fat - 29.5 g
  • Cholesterol - 331.2 mg
  • Sodium - 384.8 mg
  • Total Carbohydrate - 33 g
  • Dietary Fiber - 5.4 g
  • Sugars - 5.7 g
  • Protein - 84.4 g
  • Calcium - 133.6 mg
  • Iron - 9.5 mg
  • Vitamin C - 20.6 mg
  • Thiamin - 0.5 mg

Step 1

Toss beef in flour seasoned with salt and pepper and shake of excess, reserving the remaining flour.

Step 2

Heat 1 tablespoon of the oil in a large non-stick frying pan and add beef in three batches, adding 1 tablespoon of the remaining oil with each batch.

Step 3

Cook, turning occasionally until browned all over and transfer to a removable bown of a 5 to 6 litre capacity slow cooker

Step 4

Add onions to same pan over a medium heat and cook, stirring occasionally until soft and then add garlic and cook for 1 minute and then add the sale and bring to a boil and then transfer to the slow cooker with potatoes, muchrooms, sauce, rosemary, stock cubes and reserved flour and stir to combine.

Step 5

Cover with lid and cook on low for about 7 to 8 hours or until beef and potatoes are tender.

Step 6

Serve with steamed green beans and custy bread.

Step 7

TIPS - ask you butcher to cut beef for your. Chicken steak can be replaced with gravy beef, and pickling onions with chopped onions if your prefer.

Tips & Variations

No special items needed.