Recipe: Slow Cooker Beef Casserole

Serves 6

INGREDIENTS:

• 4 medium carrots
• 4 stalks celery
• 1 medium red onion
• 4 red potatoes
• 2 Tbsp olive oil
• 4 cloves garlic, minced
• 700g diced beef stew meat
• Salt and pepper
• 1/4 cup plain flour
• 2 cups beef stock
• ½ cup red wine
• 2 Tbsp Dijon mustard
• 1 Tbsp Worcestershire sauce
• 1 Tbsp soy sauce
• 1/2 Tbsp brown sugar
• 2 sprigs fresh rosemary
• 3 sprigs fresh thyme

INSTRUCTIONS:

1. Dice the onion and slice the carrots and celery. Wash the potatoes well and cut them into one-inch cubes. Place the onion, carrots, celery, and potatoes into a large slow cooker.
2. Place the stew meat in a large bowl and season liberally with salt and pepper. Add the flour and toss the meat until it is coated. Set the floured meat aside.
3. Heat the olive oil in a large pan over medium heat. Sauté the garlic in the hot oil for about one minute, or until soft and fragrant. Add the floured meat and all the flour from the bottom of the bowl to the pan. Let the beef cook without stirring for a few minutes to allow it to brown on one side. Stir and repeat until most or all sides of the beef pieces are browned. Add the browned beef to the slow cooker and stir to combine with the vegetables.
4. Return the pan to the stove and turn the heat down to low. Add the beef stock, red wine, dijon mustard, worcestershire sauce, soy sauce, brown sugar, rosemary, and thyme to the pan. Stir to combine the ingredients and dissolve the browned bits from the bottom of the pan. Once everything is dissolved off the bottom of the pan, pour the sauce over the ingredients in the slow cooker. The sauce will not cover the contents of the slow cooker, but it’s okay. More moisture will be released as it cooks.
5. Place the lid on the slow cooker and cook on high for four hours. After four hours, remove the lid and stir the casserole. Remove rosemary and thyme sprigs. Taste the casserole and adjust the salt if needed. Serve with a warm bread roll.