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Prep Time: 30 Minutes Cook Time: 360 Minutes |
Ready In: 390 Minutes Servings: 6 |
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casserole Ingredients:
1 large red onion |
1 beef stock cube |
3 medium potatoes |
4 carrots |
2 (420 g) cans crushed tomatoes |
3 tablespoons soy sauce |
1 teaspoon curry powder |
2 tablespoons black bean sauce |
2 tablespoons hoisin sauce |
1 (420 g) can peas |
4 medium mushrooms |
1 kg chuck steak |
1 cup beef stock |
1 cup flour |
salt and pepper |
Directions:
1. 1 slow cooker.
2. cut up beef into 20mm cubes put in plastic bag with flour. when coated brown off in a fry pan.
3. remove from fry pan and place in slow cooker.
4. cut up all vegetables 20mm cubes or however you want.put them in the slow cooker, crumble stock cube into mix. add 2 tins of tomatoes and stir. add curry powder,soy,blackbean and hoi sin sauce. stir again and add beef stockslow cook for 5 hours.
5. add peas stir slow cook another hour.
6. taste on the go for salt and pepper.
7. check for consistency if too watery thicken with gravox.
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