Spring beef casserole

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.



Note: + 5 mins standing time

6h 20m


  • 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



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.


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.


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

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.

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.