Slow cooker beef, beetroot and root vegetable casserole

The vegetable patch is finally yielding some vegies, but I got beetroots in winter, so didn’t really feel like putting them in a salad!  This should serve four, with crusty bread to accompany.

Beef and root vegetable casserole

1 tsp olive oil

500g gravy beef, cut into 2cm pieces

1 onion, finely chopped

2 beetroot, chopped into 2cm cubes

6 carrots, sliced thickly

1 parsnip, chopped into 2cm cubes

2 tbs gluten free flour, to dust

1 tsp gluten free worcestershire sauce

Salt and pepper, to taste

Sufficient beef stock to just cover the vegetables and meat in the slow cooker

1 tbs gluten free cornflour, if necessary to thicken at the end of cooking


Fry the onions in oil until soft, add the meat and just brown. Sprinkle flour over meat to coat, and stir in worcestershire sauce to combine.

Place in slow cooker with vegetables. Use just enough stock to cover the meat and vegetables in the slow cooker.

Cook on low for 9 hours.  If the liquid is too runny when it is cooked, make a dredge with the cornflour and just enough water to mix, then quickly stir through the casserole, turning slow cooker to high for 15 minutes.  The beetroot will colour the parsnip and leach into the gravy a little bit, but a bit of colour is good!

Season to taste and serve.

Nan’s carrots

Every Christmas Nan would make cream carrots, bless her.  I miss them and I am sure mine are nowhere near as nice, but they are pretty close.  In later years the family got so large as everyone had children, that the Christmas meal became a smorgasbord, which was really lovely.  All those lovely Christmas meats and vegetables, and you could pick and choose what you wanted to eat.  Oh yum.

The quantity given is to serve four, obviously if you are feeding a crowd you will need to double or triple it.


Nan’s carrots

Four large carrots, very finely sliced (if you are cooking a lot, a mandolin might be a good idea here)

Approximately 1/4 cup of cream (it depends on how big your carrots are, you will see later)

Approximately 1 tbsp fresh mint leaves, sliced finely

Pinch of salt

Put the carrots and salt in a large, heavy based saucepan and cook until soft.  When draining, save the water if you can, it really makes the gravy taste rich and lovely if you use vegetable water instead of plain water.

On a low heat, put the carrots back in the pot, with enough cream to just cover, and add mint.  Stir while cream heats, do not let it boil.  Serve while hot (although it can be reheated on a gentle heat or in a microwave on medium).