Someone help a cooking thicko with a beef casserole please!

[Diddlum]

I posted this on you-know-where earlier, but no replies yet and need help quick!

Cut and pasted:
I usually do a beef casserole in a slow cooker using one of those Schwartz sachet things, but as I haven't got one in I'm thinking of doing it from scratch but not entirely sure how.

I've prepared the meat and veg: beef, onion, green pepper, carrot, mushrooms and potato. I'm not sure how much stock to use though, or how to make it.http://forums.handbag.com/images/smilies/redface.gif I've got Oxo cubes, tomato puree, red wine, not much in the way of herbs though - only Italian mixed ones I think (dried).

Is there something I can do with any of that? I know a lot of casserole recipes tell you to brown the meat etc first, but I don't normally do that and would prefer not to due to lack of time.

Thanks!

[bluecow]

Diddlum the ingredients you have sound fine to me, I haven't used the Schwartz sachets but what you have listed should tasted lovely when done in a slow cooker. I would be tempted to just use 1 stock cube and cover the ingredients with water as it will make its own stock.

You could always use my no-fail solution when things don't turn out quite as I expected and add some chilli to it :wink:

However, I am sure you won't need to resort to that!

[Diddlum]

Thanks bluecow!
What happens if I put too much liquid in though and it's too thin? I'm at work all day so can't check on it, unless I pop home at lunchtime.

[bluecow]

If you just cover the ingredients it shouldn't be too thin but if it is just thicken it up with some cornflour :smile:

[Diddlum]

Oh wahey I've even got cornflour in my cupboard!:laff:

Ok, will let you know tomorrow how it goes....:eek:

Thanks!

[bluecow]

How did it turn out Diddlum?