Slow Cooker Beef Casserole
Slow Cooker Beef Casserole
Cook time: 4 hours on high or 8 hours on low
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Ingredients
- 2 tablespoons extra virgin olive oil
- 1 kg beef cheek cut into 4 cm cubes
- 1/2 teaspoon sea salt
- 1 teaspoon cracked black pepper
- 2 tablespoons plain flour
- 1 brown onion chopped
- 2 cloves garlic chopped
- 2 carrots cut into 4 cm pieces
- 3 celery sticks cut into 4 cm pieces
- 1 tablespoon italian herbs dried
- 2 tablespoons tomato paste
- 400 g canned diced tomatoes
- 1 cup beef stock
- 1 cup boiling water
- 2 tablespoons worcestershire sauce
- 3 cups mushrooms chopped
- 1 tablespoon thyme leaves
- parsley leaves chopped, to serve
Instructions
- Heat the olive oil in a large frying pan over medium–high heat.
- Season the beef with the salt and pepper, then coat with the plain flour. Cook the floured beef in the frying pan for a few minutes on each side until golden brown.
- To the slow cooker, add the browned beef, onion, garlic, carrot, celery, italian herbs, tomato paste, canned tomatoes, beef stock, boiling water and worcestershire sauce. Give it all a good mix.
- Cook on high for 4 hours or on low for 8 hours.
- Halfway through, add the mushrooms and thyme. Give it a good stir.
- Before serving, sprinkle parsley over the dish and give it a final stir.
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