4
Beef Casserole with Semi Dried Tomatoes
Ingredients
• 1.5kg chuck or round steak cut into 2cm cubes
• ¹⁄³ cup flour
• 2 tablespoons olive oil
• 1 bunch spring onions, stalk trimmed, peeled and left whole
• 2 cloves garlic, crushed
• 2 large carrots, diced
• 3 celery stalks, sliced
• 2 tablespoons tomato paste
• ¹⁄ ³ cup red wine
• ²⁄ ³ cup semi dried tomatoes
• 1 tablespoon chopped fresh thyme
• 2 bay leaves
• Salt and freshly ground black pepper
Method
1.
Dust the beef in flour, shaking off the excess flour. Heat half the oil in a large
frying pan and cook beef in batches until brown. Move to slow cooker.
2.
Heat remaining oil and cook onion and garlic for 1-2 minutes or until onion is
softened. Add carrots, celery and tomato paste and cook for a further
3 minutes.
3.
Add wine and allow alcohol to evaporate and liquid to reduce slightly.
4.
Place vegetables and remaining ingredients in slow cooker. Stir through.
Cover and cook on HIGH 3-4 hours or L OW 5-6 hours.
5.
Season to taste and serve hot with mashed potatoes or thick sliced bread.
