Crock Pot Beef or Lamb Casserole

Ingredients

• 2 large potatoes, peeled and diced
• 3 large celery ribs, chopped
• 2 large carrots, sliced o.r diced
• 2 onions, sliced o.r diced
• 200 g green beans, ends removed and roughly chopped into smaller lengths (approx.7oz)
• 3 garlic cloves, crushed
• 2 teaspoons dried basil or dried herbs
• 1 teaspoon smoked paprika
• 1 dash salt
• 1 dash pepper
• 2 cups beef stock or water (can substitute in up to 1 cup of red wine)
• 400 g of peeled tomatoes or crushed tomatoes or diced tomatoes (14 ounces)
• 1 1/4 kg diced casserole beef or diced lamb (roughly 2 1/2 pounds)
• 5 tablespoons plain all-purpose flour or gluten-free flour

Directions

1. 1

   Place the diced meat and flour in a plastic bag. Toss the meat to coat thoroughly in the flour. Add in extra flour if required. set aside.

2. 2

   Prepare vegetables and place in the bottom of the crock pot.

3. 3

   Add herbs,garlic, salt and pepper to the veges.

4. 4

   Add the meat to the crock pot.

5. 5

   Add the can of tomatoes. If using peeled tomatoes-roughly chop them first. Add the stock/wine/water.

6. 6

   Cook on high setting for approx 4 hours or low setting for about 8 hours. Serve with toast, noodles or rice.

7. 7

   NOTE- if you like a lot of gravy add more beef stock to the crock. Before serving if the gravy is not thick enough add some cornflour(maize corn flour) or arrowroot mixed with a small amount of water to the casserole and cook until thickened.