Beef & Mushroom Casserole
Warm up with this slow cooker beef and mushroom casserole. Comforting, delicious and topped with potato minis, it’ll be an instant family favourite.
Ingredients
- 2 tbs plain flour
- 3/4 cup dry red wine
- 2 bay leaves
- 1 onion, chopped
- 1/2 cup flat leaf parsley, chopped (save half, fried to serve)
- 200g mushrooms, quartered
- 200g swiss brown mushrooms, quartered
- 8 French shallots, peeled, halved
- 1 cup beef stock
- 400g can crushed tomatoes
- 1kg beef chuck steak
- 2 tbs olive oil
- 2 tbs oregano, chopped
- 500g potato minis (to serve)
- 1 tsp salt (to taste)
- 1 tsp pepper (to taste)
Method
- Trim fat from beef and cut into 3cm pieces. Toss in flour, seasoned with salt and pepper, to coat well.
- Heat 1 tbs oil in a frying pan and cook beef in batches until browned. Transfer to a plate. Add remaining oil to same pan and cook onion and shallots for 5 minutes or until softened. Deglaze pan with red wine, scraping bits from base of pan. Add tomatoes, stock, mushrooms, oregano and bay leaves. Season to taste.
- Transfer mixture to slow cooker and cook on high for 4-6 hours or on low for 6-8 hours.
- Cook potato minis as per packet instructions. Stir chopped parsley through the casserole. Serve with potatoes and garnish with fried parsley.
