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Spring beef casserole

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  • Dairy free
  • Egg free
  • Lactose free
  • Nut free
  • Peanut free
  • Sesame free
  • Soy free
  • No added sugar

Take your midweek dinner to the next level with this slow cooker beef casserole. Serve it with fluffy couscous and you’ve got yourself a hearty meal.

  • Serves4
  • Cook time6 hour 20 minutes
  • Prep time15 minutes, + 5 mins standing time
Spring beef casserole with pineapple and zucchini chops

Ingredients

  • 500g Coles Australian No Added Hormones Beef Chuck Steak, cut into 3cm pieces
  • 2 tsp smoked paprika
  • 2 tbs olive oil
  • 1 brown onion, coarsely chopped
  • 1 red capsicum, seeded, coarsely chopped
  • 2 zucchini, coarsely chopped
  • 2 garlic cloves, finely chopped
  • 400g pineapple, peeled, chopped
  • 1 cup (250ml) beef stock
  • 2 rosemary sprigs
  • 1 cup (200g) couscous
  • 1 cup (250ml) boiling water

Nutritional information

Per serve: Energy: 2462kJ/589 Cals (28%), Protein: 37g (74%), Fat: 21g (30%), Sat Fat: 6g (25%), Carb: 52g (17%), Sugar: 16g (18%), Fibre: 8g (27%), Sodium: 385mg (19%).

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.

Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.

Method

  1. Step 1

    Place the beef in a large bowl. Sprinkle with paprika and toss to coat. Heat the oil in a large frying pan over medium heat. Cook the beef, in batches, turning, for 5 mins or until brown all over. Transfer to a slow cooker with the onion, capsicum, zucchini, garlic, pineapple, stock and rosemary. Season. Cover and cook for 6 hours on low or until the beef is tender. Remove the rosemary and discard.

  2. Step 2

    Place the couscous in a large heatproof bowl. Pour over the boiling water. Cover with plastic wrap and set aside for 4-5 mins or until the liquid is absorbed. Use a fork to separate the grains.

  3. Step 3

    Divide the couscous evenly among serving bowls. Top with the beef mixture. Season to serve.

Recipe tip

Serve with chopped flat-leaf parsley and chopped basil or basil leaves.

Add more veg: Got carrots or potatoes on hand? Chop and add them to this tasty stew.

Spring beef casserole

Spring beef casserole
  • Serves4
  • Cook time6 hour 20 minutes
  • Prep time15 minutes, + 5 mins standing time
Ingredients
  • 500g Coles Australian No Added Hormones Beef Chuck Steak, cut into 3cm pieces
  • 2 tsp smoked paprika
  • 2 tbs olive oil
  • 1 brown onion, coarsely chopped
  • 1 red capsicum, seeded, coarsely chopped
  • 2 zucchini, coarsely chopped
  • 2 garlic cloves, finely chopped
  • 400g pineapple, peeled, chopped
  • 1 cup (250ml) beef stock
  • 2 rosemary sprigs
  • 1 cup (200g) couscous
  • 1 cup (250ml) boiling water
    Description

    Take your midweek dinner to the next level with this slow cooker beef casserole. Serve it with fluffy couscous and you’ve got yourself a hearty meal.

    Method

    1. Step 1

      Place the beef in a large bowl. Sprinkle with paprika and toss to coat. Heat the oil in a large frying pan over medium heat. Cook the beef, in batches, turning, for 5 mins or until brown all over. Transfer to a slow cooker with the onion, capsicum, zucchini, garlic, pineapple, stock and rosemary. Season. Cover and cook for 6 hours on low or until the beef is tender. Remove the rosemary and discard.

    2. Step 2

      Place the couscous in a large heatproof bowl. Pour over the boiling water. Cover with plastic wrap and set aside for 4-5 mins or until the liquid is absorbed. Use a fork to separate the grains.

    3. Step 3

      Divide the couscous evenly among serving bowls. Top with the beef mixture. Season to serve.