why make this recipe
Slow Cooker Beef and Rice Casserole is a perfect meal for busy families. It combines hearty beef, nutritious vegetables, and fluffy rice, all cooked together in one pot. The slow cooker does all the work, allowing you to come home to a warm and filling dinner. This recipe is also great for meal prep; you can enjoy the leftovers for lunches or dinners throughout the week. Plus, it’s simple to make, so even beginner cooks can create a delicious meal.
how to make Slow Cooker Beef and Rice Casserole
Ingredients:
- 2 lbs beef stew meat, cut into cubes
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 2 cups beef broth
- 1 can (14.5 oz) diced tomatoes, with juices
- 1 cup carrots, sliced
- 1 cup celery, sliced
- 1 cup long-grain white rice
- 1 tsp salt
- 1/2 tsp black pepper
- 1 tsp dried thyme
- 1 bay leaf
- 1 tbsp olive oil
Directions:
- In a skillet, heat olive oil over medium-high heat. Season the beef with salt and pepper and brown on all sides. Transfer the browned beef to the slow cooker.
- Add chopped onion, garlic, carrots, and celery to the slow cooker.
- Pour in the beef broth and diced tomatoes, then add dried thyme and the bay leaf. Stir gently to combine.
- Cover and cook on low for 6 to 7 hours, or on high for 3 to 4 hours, until the beef is tender.
- About 30 minutes before serving, stir in the rice. Cover and cook on high until the rice is tender and cooked through.
- Remove the bay leaf, adjust seasonings if necessary, and serve hot for a comforting family meal.
how to serve Slow Cooker Beef and Rice Casserole
Serve the beef and rice casserole hot, straight from the slow cooker. It makes a great main dish and can be paired with a simple salad or steamed vegetables for a balanced meal. You can also add some grated cheese on top or a sprinkle of fresh herbs for extra flavor.
how to store Slow Cooker Beef and Rice Casserole
To store the leftovers, let the casserole cool completely. Place it in an airtight container and refrigerate. It will stay fresh for about 3 to 4 days in the fridge. If you want to keep it longer, you can freeze it. Just make sure to freeze it in a freezer-safe container. It can be stored in the freezer for up to 3 months. To reheat, simply thaw it in the refrigerator overnight and warm it in the microwave or on the stovetop.
tips to make Slow Cooker Beef and Rice Casserole
- For added flavor, try marinating the beef overnight in the broth and seasonings before cooking.
- You can mix in different vegetables based on your preference; peas or bell peppers work well too.
- If you prefer a thicker sauce, you can add a tablespoon of cornstarch mixed with water about 30 minutes before it’s done cooking.
variation (if any)
You can make a lighter version of this casserole by using ground turkey or chicken instead of beef. For a vegetarian option, use plant-based protein or omit meat altogether and add extra vegetables and beans instead. You can also use brown rice instead of white rice; just keep in mind that cooking times may change.
FAQs
Can I cook this recipe on high if I’m short on time?
Yes, you can cook the casserole on high for 3 to 4 hours instead of 6 to 7 hours on low.
Can I use brown rice instead of white rice?
Yes, but brown rice takes longer to cook. You may need to add extra liquid and adjust the cooking time.
Is it okay to freeze this casserole?
Absolutely! Just cool completely, then place it in a freezer-safe container. It can be frozen for up to 3 months.