Slow-Cooked Beef Rissoles with Tomato and Worcestershire Sauce
Comforting slow-cooked beef rissoles simmered in a rich tomato and Worcestershire sauce, perfect for a hearty Australian dinner. This australian-inspired beef ready in about 260 minutes blends ground beef, finely chopped onion, minced garlic into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 400 calories and feeds 6, so a small batch covers several meals across the week without taking over the fridge. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 1 lb ground beef
- 1/2 cup finely chopped onion
- 3 cloves minced garlic
- 1/2 cup breadcrumbs
- 1 large egg
- 2 tbsp Worcestershire sauce
- 1 tsp salt
- 1/2 tsp black pepper
- 2 tbsp olive oil
- 1 can (14 oz) canned crushed tomatoes
- 1 cup beef broth
- 1 tsp dried oregano
- 1/2 tsp dried thyme
- 1 tsp brown sugar
Instructions
- Step 1: In a large bowl, mix 1 lb ground beef, 1/2 cup finely chopped onion, 3 cloves minced garlic, 1/2 cup breadcrumbs, 1 large egg, 2 tbsp Worcestershire sauce, 1 tsp salt, and 1/2 tsp black pepper until combined. Shape into twelve 2-inch diameter rissoles.
- Step 2: Heat 2 tbsp olive oil in a large skillet over medium-high heat. Brown the rissoles for 3 minutes per side until golden but not cooked through, then transfer to a slow cooker.
- Step 3: In the same skillet, add 1 can (14 oz) crushed tomatoes, 1 cup beef broth, 1 tsp dried oregano, 1/2 tsp dried thyme, and 1 tsp brown sugar. Stir and bring to a simmer for 2 minutes to blend flavors.
- Step 4: Pour the tomato sauce over the rissoles in the slow cooker. Cover and cook on low for 4 hours until rissoles are cooked through and tender.
- Step 5: Serve the rissoles with the rich tomato sauce spooned over, alongside mashed potatoes or steamed vegetables.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Slow-Cooked Beef Rissoles with Tomato and Worcestershire Sauce take to make?
Total time is about 260 minutes (20 min prep + 240 min cook). A small batch typically covers several meals in the week — store as the recipe directs.
How do I store leftover Slow-Cooked Beef Rissoles with Tomato and Worcestershire Sauce?
Transfer to an airtight jar and refrigerate for up to 5–7 days. Most sauces freeze well for up to 2 months — portion into small containers or freezer bags so you can thaw only what you need. Stir before serving; cream- or yogurt-based sauces may separate on standing.
Can I substitute ingredients in Slow-Cooked Beef Rissoles with Tomato and Worcestershire Sauce?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Slow-Cooked Beef Rissoles with Tomato and Worcestershire Sauce for a different number of people?
The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Slow-Cooked Beef Rissoles with Tomato and Worcestershire Sauce?
Australian beef like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
