Beef Casserole With Semi Sun-Dried Tomatoes |
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Prep Time: 30 Minutes Cook Time: 240 Minutes |
Ready In: 270 Minutes Servings: 4 |
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Adapted from the Sunbeam Slow Cooker Instruction Booklet. A tasty beef casserole with tomato and red wine flavours. Ingredients:
1 kg chuck steaks or 1 kg round steak, cut into 2cm cubes |
1/2 cup flour |
2 tablespoons olive oil |
1 onion, sliced |
2 small carrots, diced |
2 celery ribs, sliced |
1/4 cup tomato paste |
1/4 cup red wine |
1/2 cup semi sun-dried tomato |
2 tablespoons fresh thyme, chopped |
2 bay leaves |
salt and pepper |
Directions:
1. Dust beef in flour, shaking off excess flour.
2. Heat oil in a large frying pan and cook beef in batches until brown. Transfer to slow cooker.
3. To the same frying pan, add onion and garlic, cook stirring for 1-2 minutes or until onion is softened.
4. Add carrots and celery and cook for a further 3 minutes.
5. Stir tomato paste into the vegetables, cook 1 minute.
6. Add wine and allow alcohol to evaporate and liquid to reduce slightly. About 2 minutes.
7. Place vegetables and remaining ingredients in slow cooker. (Go easy on the thyme if you don't like it too herby.)Cover and cook on HIGH 3-4 hours or LOW 5-6 hours.
8. Season to taste and serve hot with mashed potatoes.
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