Slow cooked casseroles
Casseroles make a great warming winter dinner solution. You can use cheaper cuts of meat, mix and match with veggies you have in the fridge and can prepare in advance to freeze for later.
Browse our selection of warming winter casseroles packed with veggies, legumes and tender cooked meat. Try our recipe for chicken, capsicum and tomato casserole. Slow-cooked onion and garlic add sweetness to the rich flavours of this one-pot Basque-style casserole. Our Tuscan lamb casserole is flavoured with the herb marjoram. Popular in Mediterranean cooking, marjoram is related to oregano but has a more subtle flavour and aroma. Looking for a heart winter classic? Our lamb and rosemary casserole is slow cooked, filled with rich flavours and topped with parmesan, oregano and rosemary dumplings.
When it comes to making the perfect casserole, there are a few other tips to keep in mind:
- Choose the right cut. Use a beef cut that’s ideal for use in slow cooking such as chuck, topside, shin blade, brisket, round or silverside.
- Cook smart. Use a heavy-based cast-iron pan, since they’re ideal for cooking on the stove or in the oven.
- Be patient. Don’t rush the initial browning stage, best done in small batches over medium-high heat. This will make your casserole richer in both colour and flavour.
- Don't skimp on the seasoning. Casseroles often have a lot of ingredients, so it's important to make sure each layer is well-seasoned. Be sure to taste as you go to avoid ending up with a bland casserole.
- Consider adding some acidity. A splash of red wine, a spoonful of tomato paste, or a squeeze of lemon juice can all help balance out the flavours in your casserole and make it more interesting.
- Don't forget about the toppings. A crunchy breadcrumb topping or a sprinkle of fresh herbs can add a nice texture and flavour to your casserole. Just be sure to add them towards the end of the cooking time so they don't burn.