Slow cooker creamy beef casserole with Brussels sprouts and mustard

Creamy, rich, indulgent beef casserole with mustard and nutty Brussels sprouts

There is something about having dinner bubbling away by noon that makes you feel like a boss for the rest of the day. It makes dinner hassle-free, and even the prep seems quicker earlier in the day. With a new baby in the house, and being the middle of winter, the slow cooker has become my best friend.

Creamy, rich, indulgent beef casserole with mustard and nutty Brussels sprouts

I wanted to create a slow cooker beef dish that would be the ultimate comfort meal. I make a lot of slow cooked beef dishes that involve tomatoes, but I wanted something richer, something creamier, and something that seemed more indulgent. However, this dish still has lots of veg and makes getting your ‘five-a-day’ easy.

So in addition to carrots, celery and mushrooms, a classic beef combination, I decided to go with the often overlooked Brussels sprout. I am a fairly recent convert myself. When I lived in Cambridge for a year I subscribed to a weekly veg box and received many many Brussels sprouts which necessitated learning how to cook them a variety of ways. And I realised that when cooked well they can be delicious! In this dish, the Brussels sprouts soak up the flavour of the mustard and provide a crunchy texture and a nutty depth of flavour to the casserole.

Creamy, rich, indulgent beef casserole with mustard and nutty Brussels sprouts

Serve with mashed potatoes and red wine, for a cosy supper on a cold night. I made this on a night when the wind was hammering at the windows and the rain was lashing down and it was wonderful.

Creamy, rich, indulgent beef casserole with mustard and nutty Brussels sprouts

Slow cooker creamy beef casserole with Brussels sprouts and mustard

  • Servings: 6
  • Print

Ingredients

  • 1kg chuck steak, cut into 2cm cubes
  • 2 tbs olive oil
  • 1 onion, diced
  • 1 tbs plain flour
  • 1 cup beer
  • 2 cups beef stock
  • 1 clove garlic, finely chopped
  • 2 carrots, peeled and cut into thick rounds
  • 2 celery sticks, cut into thick slices
  • 1 tbs Dijon mustard
  • 2 cups Brussels sprouts
  • 1/2 cup cream
  • 1 cup button mushrooms, sliced
  • Handful of parsley, to serve
  • 1 lemon, to serve
  • Mashed potato, to serve

Directions

  1. Heat oil in the base of the slow cooker set to ‘sear’ function. If you do not have this function, use a frying pan. Add the onion and sear the meat until all surfaces are browned.
  2. Add the flour and stir to evenly distribute and coat beef. Cook for 1 min.
  3. Add beer and stock, deglazing the base of the pan with the liquid. If using a frying pan, move beef to the slow cooker at this point.
  4. Add the garlic, carrots, celery and mustard.
  5. Set your slow cooker for 6 hours on low or 3 hours on high.
  6. Add the Brussels sprouts and mushrooms 10 mins before the end of the cooking time.
  7. Once cooking is complete, add cream and stir. Serve with mashed potato. Garnish with parsley and a spritz of lemon juice.

 

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2 thoughts on “Slow cooker creamy beef casserole with Brussels sprouts and mustard”

  1. Tried this tonight, it’s so very delicious! The addition of lemon wedge, Brussels sprouts and parsley is just perfect, it balances so well with the rest of the dish. A hearty meal that leaves one feeling warm, light and healthy!

    Like

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