Crumble-topped Beef Casserole

Cooking in the slow cooker doesn't mean you can't enjoy meals with crunchy toppings such as this savoury crumble. It does take a little more effort as it's finished in the oven, but both the basic casserole and the crumble topping are easy to prepare.

Serves 2

For the beef casserole:
350 g/12 oz cubed lean braising or chuck steak
200 g/7 oz frozen 'root roasting' vegetables
200 g/7 oz/small can of tomatoes with herbs
120 ml/4 fl oz/½ cup very hot (not boiling) beef stock
Salt and freshly ground black pepper
For the crumble topping:
50 g/2 oz/½ cup plain (all-purpose) flour
A pinch of English mustard powder (optional)
25 g/1 oz chilled butter, cut into small cubes
25 g/1 oz/¼ cup grated Cheddar cheese


  1. Put the beef and vegetables in the ceramic cooking pot. Add the tomatoes and stock and season with salt and pepper. Cover with the lid and cook on Low for 3-5½ hours or until the beef and vegetables are very tender.
  2. Meanwhile, to make the topping, put the flour, mustard powder and butter in a food processor and whiz together until the mixture resembles fine breadcrumbs. Add the cheese, season with salt and pepper and briefly process again to mix.
  3. Just before the end of the casserole's cooking time, preheat the oven to 190°C/375°F/gas 5/fan oven 170°C. Spoon half of the casserole into an ovenproof dish, level the top, then sprinkle the crumble mixture over. Bake uncovered for 20-25 minutes until golden brown.
  4. Spoon the remaining casserole into a bowl or freezer container and leave to cool.
  5. Serve the crumble-topped casserole with some green vegetables.


Second serving
Either cover the cooled casserole and chill in the fridge for the following day, or freeze for up to a month. If frozen, allow the casserole to defrost in the fridge overnight. To serve, heat gently in a saucepan with an extra 15 ml/1 tbsp of stock or water and allow to bubble for about 5 minutes.


Cook's tip
Bags of frozen 'root roasting' vegetables usually contain a mixture of onions, carrots, parsnips and swede (rutabaga), all cut into small chunks.