Best 4 Crock Pot Beef Or Lamb Casserole Recipes

Indulge in the delectable flavors of slow-cooked beef or lamb casserole, a classic dish brimming with comfort and culinary delights. This hearty and savory stew is meticulously prepared in a trusty crock pot, allowing the tender meat and an array of vegetables to meld their flavors seamlessly. Aromatic herbs and spices dance in harmony, infusing every bite with a symphony of taste. Discover two exquisite variations of this timeless recipe: a classic beef casserole and an exotic lamb casserole. Each recipe offers a unique blend of ingredients and cooking methods, ensuring an unforgettable culinary experience. Embark on a culinary journey with us and savor the essence of slow-cooked perfection.

Let's cook with our recipes!

EASY MOROCCAN LAMB STEW RECIPE

Easy Moroccan Lamb Stew Recipe image

If you're looking to make the best lamb stew, this recipe is all you need! Comforting, fall-apart tender braised lamb with loads of veggies, chickpeas and warm Moroccan flavors. You can make this in your crock pot or pressure cooker; instructions included for both! Be sure to check out my tips above and watch the video for how to make this lamb stew.

Provided by Suzy Karadsheh

Categories Entree

Time 2h30m

Number Of Ingredients 16

Ingredients

Private Reserve Greek Extra Virgin Olive Oil
1 large yellow onion, chopped
3 carrots, cubed
6 Yukon gold potatoes (or any small potatoes), peeled, cubed
Kosher salt and pepper
2.5 lb boneless leg of American lamb, fat trimmed, cut into cubes (Or American lamb shoulder, bones removed, fat-trimmed)
3 large garlic cloves, roughly chopped
½ cup dried apricots
1 cinnamon stick
1 bay leaf
1 ½ tsp ground allspice
1 1/2 tsp ras el hanout Moroccan spice blend (find it here)
½ tsp ground ginger
6 plum tomatoes from a can, cut in halves
2 ½ cups low-sodium beef broth
1 15-oz can chickpeas

Steps:

In a large Dutch oven (affiliate) or heavy oven-safe pot, heat 2 tbsp olive oil over medium heat until shimmering but not smoking.
In the heated oil, saute the onions, carrots, and potatoes for 4 minutes or so. Add the garlic and season with salt and pepper. Remove from the pot and set aside briefly.
In the same pot, add more oil if needed, and deeply brown the lamb on all sides. Season with salt and pepper.
Turn heat to medium-high and return the sauteed vegetables to the pot. Add the dried apricots, cinnamon stick, bay leaf and spices and stir to coat.
Add the plum tomatoes and broth and bring everything to a boil for 5 minutes or so.
Cover the pot and place in the 350 degrees F heated-oven for 1 ½ hours (check partway through to add water or broth if needed). Now stir in the chickpeas, cover and return to the oven for another 30 minutes.
Remove from the oven and serve hot with your choice of Lebanese rice, couscous, pita bread or your favorite rustic bread.
A simple Mediterranean salad like Fattoush makes a great starter for this hearty meal. Enjoy!

Nutrition Facts : ServingSize 1 dinner bowl, Calories 502 calories, Sugar 9.2 g, Sodium 579.7 mg, Fat 9.7 g, SaturatedFat 2.4 g, TransFat 0.1 g, Carbohydrate 65.4 g, Fiber 9.9 g, Protein 43.5 g, Cholesterol 99.4 mg

BEEF AND LAMB STEW

Beef and Lamb Stew image

I asked for this recipe after a recent trip to South Africa with my church. This stew includes lots of fresh garden vegetables and meat. I've made it for my friends on several occasions, and they thought it was great and enjoyed the interesting combination of flavors. It's traditionally served with brown rice or pumpkin fritters.-Dennis Kuyper, Creston, Iowa

Provided by Taste of Home

Categories Dinner

Time 9h20m

Yield 12 servings (3 quarts).

Number Of Ingredients 24

Ingredients

1/2 cup dry red wine or beef broth
1/2 cup olive oil
4 garlic cloves, minced, divided
1-1/2 teaspoons salt, divided
1-1/2 teaspoons dried thyme, divided
1-1/4 teaspoons dried marjoram, divided
3/4 teaspoon dried rosemary, crushed, divided
3/4 teaspoon pepper, divided
1 pound beef stew meat, cut into 1- inch cubes
1 pound lamb stew meat, cut into 1-inch cubes
10 small red potatoes, halved
1/2 pound medium fresh mushrooms, halved
2 medium onions, thinly sliced
2 cups fresh cauliflowerets
1 can (16 ounces) kidney beans, rinsed and drained
1-1/2 cups cut fresh green beans
3 medium carrots, cut into 1/2-inch slices
1 celery rib, thinly sliced
1 cup beef broth
2 tablespoons minced fresh parsley
2 teaspoons sugar
3 tablespoons cornstarch
1/4 cup cold water
6 cups hot cooked brown rice

Steps:

In a large resealable plastic bag, combine the wine, oil, 2 minced garlic cloves, 1/2 teaspoon salt, 1 teaspoon thyme, 3/4 teaspoon marjoram, 1/2 teaspoon rosemary and 1/4 teaspoon pepper; add beef and lamb. Seal bag and turn to coat; refrigerate for 8 hours. , In a 5- or 6-qt. slow cooker, layer the potatoes, mushrooms, onions, cauliflower, kidney beans, green beans, carrots, and celery. , Drain meat and discard marinade; add to slow cooker. Combine the broth, parsley, sugar and remaining garlic, salt, thyme, marjoram, rosemary and pepper; pour over the top., Cover and cook on low for 8-10 hours or until meat and vegetables are tender. Combine cornstarch and water until smooth; stir into stew. Cover and cook 30 minutes longer or until thickened. Serve with rice.

Nutrition Facts : Calories 377 calories, Fat 12g fat (3g saturated fat), Cholesterol 48mg cholesterol, Sodium 499mg sodium, Carbohydrate 44g carbohydrate (5g sugars, Fiber 7g fiber), Protein 22g protein. Diabetic Exchanges

CROCK POT BEEF CASSEROLE

Crock Pot Beef Casserole image

Easy crock pot recipe that makes tender, savory chunks of beef. Recipe was included in a book that came with my crock pot. You could probably add mushrooms too. The cook time is a guess-timation. The directions actually state to cook on "auto-shift" for 6-7 hours but not all crocks have the "auto-shift" option.

Provided by Malriah

Categories Stew

Time 8h10m

Yield 4-6 serving(s)

Number Of Ingredients 11

Ingredients

1 lb steak (your choice of cut)
1 teaspoon vinegar
2 tablespoons flour
4 tablespoons tomato sauce
1 tablespoon Worcestershire sauce
1 teaspoon dry mustard
1 1/4 cups water
1 teaspoon sugar
1 teaspoon salt
1 cup carrot, diced
1 cup onion, sliced

Steps:

Remove fat from meat and cut into pieces.
Mix flour and dry mustard together.
Roll meat in flour mixture.
Spoon into crock.
Mix all other ingredients and pour over meat.
Cook on low for 8 hours.

Nutrition Facts : Calories 341.6, Fat 22, SaturatedFat 8.6, Cholesterol 77.1, Sodium 783.6, Carbohydrate 12.9, Fiber 1.8, Sugar 5.1, Protein 22

SLOW COOKER LAMB STEW

Slow Cooker Lamb Stew image

Lamb and veggies come together in this warm and comforting stew. Let your slow cooker work its magic, while you spend your time doing other things.

Provided by Soup Loving Nicole

Categories Soups, Stews and Chili Recipes Stews

Time 7h30m

Yield 4

Number Of Ingredients 14

Ingredients

1 tablespoon olive oil
1 pound cubed lamb stew meat
1 large onion, sliced into petals
2 large carrots, sliced
2 stalks celery, sliced
4 fresh button mushrooms, sliced
1 pound red potatoes, cut into large cubes
6 ounces tomato paste
2 cups beef broth
½ cup beer
3 tablespoons Worcestershire sauce
1 large sprig fresh rosemary
salt and pepper to taste
1 ½ cups frozen peas

Steps:

Heat oil in large skillet over medium-high heat. Add lamb and onions. Cook until lamb is brown and onions are soft, about 5 minutes. Transfer mixture to a slow cooker.
Add carrots, celery, mushrooms, potatoes, tomato paste, beef broth, beer, Worcestershire sauce, rosemary, salt, and pepper; stir to combine and close slow cooker.
Cook on High for 7 hours. Add peas and cook an additional 15 minutes. Season with salt and pepper.

Nutrition Facts : Calories 438.2 calories, Carbohydrate 45.6 g, Cholesterol 64.3 mg, Fat 16.5 g, Fiber 8.2 g, Protein 27 g, SaturatedFat 5.8 g, Sodium 1053.1 mg, Sugar 14.5 g

Tips:

Use high-quality meat: Opt for grass-fed beef or lamb for a more flavorful and nutritious dish.
Sear the meat before slow cooking: Searing adds a delicious caramelized crust to the meat and helps lock in its juices.
Use a variety of vegetables: Don't be afraid to experiment with different vegetables. Root vegetables like carrots and potatoes are classic choices, but you can also try adding leafy greens, peppers, or squash.
Choose a flavorful cooking liquid: The cooking liquid adds moisture and flavor to the casserole. Use a combination of broth, wine, and herbs for a rich and complex flavor.
Cook on low and slow: Slow cooking allows the flavors to develop and the meat to become tender and fall-apart.
Serve with your favorite sides: Crock-Pot beef or lamb casserole pairs well with mashed potatoes, rice, or noodles.

Conclusion:

Crock-Pot beef or lamb casserole is a hearty and flavorful dish that is perfect for a busy weeknight meal. With just a few simple ingredients and a slow cooker, you can create a delicious and satisfying meal that the whole family will love. So next time you're looking for an easy and delicious dinner option, give Crock-Pot beef or lamb casserole a try.

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