SLOW COOKER BEEF CASSEROLE

Serves: 4-6

Cook time: 4 hours (High) or 8 hours (Low)

Ingredients:

• 2 tablespoons extra virgin olive oil 

• 1kg beef cheek, cut into 4cm cubes 

• ½ teaspoon salt

• 1 teaspoon pepper

• 2 tablespoons plain flour 

• 1 brown onion, chopped 

• 2 cloves garlic, chopped 

• 2 carrots, chopped into 4cm chunks 

• 3 celery ribs, chopped into 4cm chunks 

• 1 tablespoon italian herbs (dried)

• 2 tablespoons tomato paste

• 400g tinned tomatoes 

• 1 cup beef stock

• 2 tablespoons Worcestershire sauce 

• 3 cups chopped mushrooms 

• 1 tablespoon thyme
  
  

Method:

1. Heat the extra virgin olive oil in a large frying pan over medium-high heat.

2. Season the beef with salt and pepper, then coat with plain flour.

3. Brown the floured beef cubes in the frying pan for a few minutes on each side until golden brown.

4. To the slow cooker: Add browned beef, onion, garlic, carrots, celery, dried Italian herbs, tomato paste, tinned tomatoes, Worcestershire sauce, beef stock and boiling water. Give it all a good mix.

5. Cook on high for 4 hours or slow for 8 hours.

6. Halfway through add mushrooms and thyme. Give it a good stir. 

7. Before serving sprinkle parsley over the dish and give it a final stir.