Description
A hearty and comforting slow cooker beef casserole made with ground beef, vegetables, and a rich tomato-based sauce. Perfect for an easy weeknight dinner with tender, flavorful results.
Ingredients
1 pound ground beef
1 medium onion, diced
3 cloves garlic, minced
3 medium carrots, peeled and diced
2 stalks celery, diced
1 cup mushrooms, sliced
1 (14.5 ounce) can diced tomatoes, undrained
1 (8 ounce) can tomato sauce
1 cup beef broth
1 teaspoon dried thyme
1 teaspoon dried oregano
1/2 teaspoon smoked paprika
1/2 teaspoon salt
1/4 teaspoon black pepper
1 cup frozen peas
2 tablespoons cornstarch
2 tablespoons cold water
2 cups cooked egg noodles
Instructions
In a large skillet over medium heat, cook the ground beef until browned, breaking it apart with a spoon, about 5-7 minutes.
Add the diced onion and minced garlic to the skillet and cook until softened, about 3 minutes.
Transfer the cooked beef mixture to the slow cooker.
Add the diced carrots, celery, sliced mushrooms, diced tomatoes with juice, tomato sauce, and beef broth to the slow cooker.
Stir in dried thyme, dried oregano, smoked paprika, salt, and black pepper until well combined.
Cover and cook on low for 6 hours, or until the vegetables are tender.
About 15 minutes before serving, stir in the frozen peas.
In a small bowl, mix the cornstarch and cold water until smooth. Stir this slurry into the slow cooker to thicken the sauce.
Cover and cook on high for an additional 15 minutes until the sauce has thickened.
Serve the beef casserole over cooked egg noodles.
- Prep Time: 15 minutes
- Cook Time: 6 hours