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)
Directions
Step 1
Trim fat from beef and cut into 3cm pieces. Toss in flour, seasoned with salt and pepper, to coat well.
Step 2
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.
Step 3
Transfer mixture to slow cooker and cook on high for 4-6 hours or on low for 6-8 hours.
Step 4
Cook potato minis as per packet instructions. Stir chopped parsley through the casserole. Serve with potatoes and garnish with fried parsley.
Reference: https://www.woolworths.com.au/shop/recipes/beef-and-mushroom-casserole