Slow Cooker Beef Casserole
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!!!
Ingredients
- 2 tablespoons olive oil
- 1 kg beef diced, chuck or oyster blade work well
- 2 tablespoons plain flour optional
- 1 brown onion or leek, diced
- 2 cloves garlic finely chopped
- 1 carrot chopped
- 2 celery sticks chopped
- 5 rasher bacons diced
- 400 g canned crushed tomatoes
- 2 tablespoons tomato paste
- 1 cup red wine Shiraz or Cab Sav
- 1 cup beef stock
- 1-2 bay leaves leaves
- sea salt
- cracked black pepper
- 2 cups mushrooms sliced
- 1 green zucchinis sliced
- 1 cup frozen green beans
Instructions
Method:
- 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.
- 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.
- 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.
- 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.
- When you have about an hour to go, add your sliced mushrooms, zucchini and frozen green beans. Cook for another hour.
- Serve on whatever you desire – pasta, mashed potato, zoodles, polenta, canned beans – whatever!!!
Nutrition
Calories: 921kcalCarbohydrates: 13gProtein: 50gFat: 68gSaturated Fat: 24gPolyunsaturated Fat: 4gMonounsaturated Fat: 32gTrans Fat: 3gCholesterol: 196mgSodium: 550mgPotassium: 1255mgFiber: 2gSugar: 5gVitamin A: 2692IUVitamin C: 6mgCalcium: 76mgIron: 6mg
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