Slow Cooker Beef Casserole
Slow Cooker Beef Casserole
Cook time: 4 hours (High) or 8 hours (Low)
Ingredients
- 2 tablespoons olive oil extra virgin
- 1 kg beef cheek cut into 4cm cubes
- 1/2 teaspoon sea salt
- 1 teaspoon cracked black pepper
- 2 tablespoon plain flour
- 1 brown onion chopped
- 2 cloves garlic chopped
- 2 carrots chopped into 4cm chunks
- 3 celery sticks chopped into 4cm chunks
- 1 tablespoon italian herbs dried
- 2 tablespoons tomato paste
- 400 g canned diced tomatoes
- 1 cup beef stock
- 2 tablespoons worcestershire sauce
- 3 cups mushrooms chopped
- 1 tablespoon thyme
Instructions
- Heat the extra virgin olive oil in a large frying pan over medium-high heat.
- Season the beef with salt and pepper, then coat with plain flour.
- Brown the floured beef cubes in the frying pan for a few minutes on each side until golden brown.
- 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.
- Cook on high for 4 hours or slow for 8 hours.
- Halfway through add mushrooms and thyme. Give it a good stir.
- Before serving sprinkle parsley over the dish and give it a final stir.
Nutrition
Calories: 118kcalCarbohydrates: 16gProtein: 4gFat: 5gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gSodium: 496mgPotassium: 647mgFiber: 4gSugar: 7gVitamin A: 3707IUVitamin C: 14mgCalcium: 69mgIron: 2mg
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