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 those icy cold days.
Ingredients
- 1 kg beef diced (chuck or oyster blade work well)
- 2 tablespoons plain flour optional
- sea salt & cracked black pepper
- 2 tablespoons extra virgin olive oil plus extra
- 1 brown onion or leek, diced
- 2 cloves garlic finely chopped
- 1 carrot chopped
- 2 celery sticks chopped
- 5 bacon rashers 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
- 2 cups mushrooms sliced
- 1 zucchini sliced
- 1 cup green beans frozen
Instructions
- Toss the beef pieces in plain flour, salt and pepper. If you want to keep it gluten free, just sprinkle the beef with salt and pepper and leave the flour out or use gluten free flour.
- Heat the olive oil in a medium frying pan 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, add the onion or leek and cook for 2–3 minutes. Add the garlic, carrot and celery and sauté for about 3–4 minutes, stirring. Then add the bacon and cook 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 and bay leaves. Stir to combine. Cook 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 pasta, mashed potato, zoodles, polenta or canned beans – whatever you desire!
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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