SLOW COOKER BEEF CASSEROLE

Get the slow cooker out, it’s time!!!

This dish is incredibly rich and comforting, my go to for the icy cold days!!!

Serves 4

Ingredients:

• 2 tablespoons olive oil

• 1kg diced beef (chuck or oyster blade work well)

• 2 tablespoons plain flour (optional)

• 1 onion or leek, diced

• 2 garlic cloves, finely chopped

• 1 carrot, chopped

• 2 sticks of celery, chopped

• 5 rashers bacon, diced

• 400g can of crushed tomatoes

• 2 tablespoons tomato paste

• 1 cup red wine (Shiraz or Cab Sav)

• 1 cup beef stock

• 1-2 bay leaves

• Salt

• Pepper

• 2 cups mushrooms, sliced

• 1 zucchini, sliced

• 1 cup frozen green beans

Method:

1. Toss the beef pieces in plain flour, salt and pepper. If you want to keep it GF, just sprinkle the beef with salt & pepper and leave the flour out or use GF flour.

2. Heat olive oil in a medium frypan or stove-safe slow cooker dish over medium heat. Add the beef in batches and brown for a few minutes on each side. Remove and set aside.

3. Add more olive oil to the pan and add the onion/leek for 2-3 minutes. Add the garlic, carrot, and celery and sauté for about 3-4 minutes, stirring. Then add your bacon for 2-3 minutes.

4. Transfer the sautéed veggies and seared beef into a slow cooker (at least 5 litres). Add the crushed tomatoes, tomato paste, red wine, beef stock & bay leaves. Stir to combine. Place on high for 8 hours.

5. When you have about an hour to go, add your sliced mushrooms, zucchini and frozen green beans. Cook for another hour.

6. Serve on whatever you desire – pasta, mashed potato, zoodles, polenta, canned beans – whatever!!!