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Slow-Cooked Beef Casserole Recipe

by | Jan 22, 2021 | Mains, Phase 1, Recipes | 0 comments


This hearty, comforting, weeknight classic is slow-cooked, supremely satisfying, and Ideal Protein Phase 1 friendly.


6-8 ounces stewing beef

1/2 cup mushrooms chopped in quarters

1/2 cup of radishes, cut in half

2 cloves of garlic, crushed

2 sticks of celery, chopped

1/2 teaspoon garlic powder

1 teaspoon onion powder

2 teaspoons of olive oil

Beef or chicken broth or stock


Cube the stewing beef or steak, season with salt, pepper and garlic powder.

Heat (on medium low) 2 teaspoons olive oil in non-stick pan and add the cubed and seasoned beef, braise to keep all those juices in.

Place the lightly braised beef (keep the juices in the pan, if any) into your slow cooker on a bed of halved radishes; when radishes are cooked they are little like potatoes, the bitterness is removed).

In the same frying pan, place quartered mushroom, chopped celery, crushed garlic, onion powder and gently cook for 5 minutes on medium heat to gather up those beef juices (if any) left in the pan.

Add the veg into your slow cooker.

Add the beef broth to the frying pan and gently simmer to remove any sediment left in the pan from the beef and vegetables. Then add this to the slow cooker.

Slow cook on low for 6 or 8 hours or on high for 4 hours.

Serve this with cauliflower puree and some nice green vegetables like broccoli or brussels sprouts.

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