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Before you jump to Slow Cooker Beef & Vegetable Casserole recipe, you may want to read this short interesting healthy tips about Methods To Live Green And Conserve Money In The Kitchen.
Until fairly recently any person who indicated concern about the degradation of the environment raised skeptical eyebrows. That has fully changed now, since we all appear to have an awareness that the planet is having problems, and we all have a part to play in fixing it. The experts are agreed that we are unable to transform things for the better without everyone’s active contribution. These modifications need to start occurring, and each individual family needs to become more environmentally friendly. Keep reading for some methods to go green and save energy, mainly in the kitchen.
Refrigerators and freezers use a lot of electricity, particularly if they are not running as effectively as they should. You can easily save up to 60% on energy when you get a new one, in comparison with those from longer than ten years ago. The appropriate temperature for food is 37F inside the fridge and 0F in the freezer, and sticking to these will use much less electricity. You can certainly minimize how often the motor has to run by frequently cleaning the condenser, which will save on electricity.
As you can see, there are lots of little things that you can do to save energy, and save money, in the kitchen alone. It is quite straightforward to live green, all things considered. It’s concerning being functional, usually.
We hope you got insight from reading it, now let’s go back to slow cooker beef & vegetable casserole recipe. To cook slow cooker beef & vegetable casserole you only need 26 ingredients and 8 steps. Here is how you cook it.
The ingredients needed to make Slow Cooker Beef & Vegetable Casserole:
- Get 1 Pack Diced Beef or Beef Skirt if you prefer a whole cut of meat
- Take 1/4 Block Butter
- Take Cauliflower
- Provide Carrots
- Prepare Leek
- Provide Sticks Celery
- You need Potatos
- Take Red Onion
- Provide 4 Garlic Cloves
- You need Tomato Purée
- Get Flour/Cornstarch
- You need Seasonings:
- Provide 1 Tsp Paprika
- Get 1 Tsp Sage
- Use 1 Tsp Tarragon/ Marjoram
- Use Salt & Pepper
- Prepare 2 Rosemary Twigs
- Prepare Thyme Twigs
- Prepare 1 Bay Leaf
- Take Curled Parsley Tops
- Provide Stock:
- Take 1 Beef Stock (I preferred to used OXO brand)
- Prepare 1 Vegetable Stock (OXO Brand)
- Get 2 Drops Wostershire Sauce (Optional)
- You need 1/2 Tsp Onion Salt
- Use Salt & Pepper
Steps to make Slow Cooker Beef & Vegetable Casserole:
- Pre warm your Slow Cooker while you prep your meat and vegetables. Use a Stock pot or any large pot/pan to Braise your meats and vegetables. Pre heat the pot with 1/4 block of butter until it’s melted and bubbling.
- Start by chopping up your vegetables try keep them to a medium size so not to big and not too small so everything can roughly cook at the same pace. Don’t forget to give your vegetables a quick wash.
- Next prepare your meats. I have used already diced beef from the shop but I find using a Beef skirt is a great cut of meat to use for this casserole. Add plenty of seasoning to your meat: Paprika, Sage, Tarragon, Salt & Pepper, a pinch of onion salt and finally depending how much meat you have 1-2 Tbsp of Tomato Purée.
- Make sure your butter is melted and bubbling away and place your meat in, you don’t want to fully cook the beef just braise it (seal the sides) approximately 3 minutes each side if you have a cut of meat, or gently stir the beef around till pale brown. Once meat is braised enough transfer your beef to your slow cooker. Some people choose not to braise their beef before slow cooking but personally I feel this is a great way to get that really intense flavor.
- Now again some people don’t always braise there vegetables either and you don’t have to but I find it’s a great way to make use of all that left over flavor from braising the beef. Pour your vegetables into the same pot you braised your beef so it picks up that extra flavor for as long as you desire, then pour your vegetables into the slow cooker on top of your beef. Then add your Rosemary, Thyme twigs and some curled parsley tops.
- Now you will approximately need about 2 Liters of stock depending how big your slow cooker is. Dissolve your beef and vegetable stock on the same pot with a pinch of onion salt. Mix till dissolved and a browny color. Then pour into your slow cooker ensuring the stock is just about covering the vegetables and add your Bay Leaf and let your slow cooker do the work.
- About an hour before your casserole is ready add 2/3 Tbsp of flour/cornstarch if you want a thicker sauce. If you choose to cook your casserole on Low heat on your slow cooker your casserole should take at least 7/8hours to achieve that tender beef and soft veggies. If you cook on the higher heat your casserole should only take 4/5hours. Personally the longer and slower the better and more intense that flavor will be.
- If you have the time how about adding some mash potato to your casserole, or filling a big Yorkshire pudding with your casserole can be delightful or simply make some dumplings to plop in half way through. Or simply enjoy the lovely flavors, meat and veggies as they are.
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