The BEST Slow Cooker Beef Casserole
4 standard portions
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Dietary & allergen details
Based on listed recipe ingredients. No certification is implied.
- Celery: not fully checked
- Gluten-containing cereals: not fully checked
- Wheat: not fully checked
- Crustaceans: not fully checked
- Eggs: not fully checked
- Fish: not fully checked
- Lupin: not fully checked
- Milk: not fully checked
- Molluscs: not fully checked
- Mustard: not fully checked
- Tree nuts: not fully checked
- Peanuts: not fully checked
- Sesame: not fully checked
- Soya: not fully checked
- Sulphites: not fully checked
Check the actual product labels and preparation. Substitutions can change this information.
Ingredients
- 1 tbsp Olive oil
- 500 g Braising steak (chuck roast) (cubed)
- 1 Onion (cut into chunks)
- 1 Leek (large; sliced)
- 10 Mushrooms (quartered)
- 2 Garlic cloves (crushed)
- 500 ml Vegetable stock
- 250 ml Red wine (or extra stock)
- 2 tablespoons Wholegrain mustard
- 4 tablespoons Fresh rosemary (chopped)
- 2 tablespoons Tomato puree
- 1 pinch Fine sea salt and ground black pepper
Method
- Heat 1 tbsp Olive oil in a frying pan and add 500 g Braising steak (chuck roast). Cook the chunks of meat for about 2 minutes until all sides are browned.
- Meanwhile chop 1 Onion, 1 Leek, 10 Mushrooms and mince 2 Garlic cloves.
- When the beef has browned, remove it from the frying pan and put in the slow cooker bowl. Add the vegetables to the frying pan and cook for 5 minutes.
- Place the cooked vegetables in the slow cooker bowl with the beef and add 500 ml Vegetable stock, 250 ml Red wine, 2 tbsp Wholegrain mustard, 4 tbsp Fresh rosemary, 2 tbsp Tomato puree and 1 pinch Sea salt and black pepper.
- Cook on low for 7 hours or high for 4 hours.