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Beef & Red Wine Casserole
Haven’t made this in a while & had a big craving for it. Doesn’t look pretty but tastes amazing!
Ingredients:
800g Gravy Beef – Diced into approx 4cm sized cubes
2-3 Carrots – chopped thickly
2 x Celery Sticks – chopped thickly
5 x Eschallot – if large cut in half
200g Button Mushrooms – if large cut into halves or quarters
4 x Garlic Cloves – crushed
3 Sprigs of Thyme
2 x Bay Leaves
2 x Tbsp Tomato Paste
1 x Tsp Vegemite
3 x Tbsp Worcestershire sauce
1 & 1/2 Cups Red Wine
2 x Cups Beef Stock
3 x Tbsp Gravy Powder
Method:
Season meat & sear (your choice, you can just put it all straight in. I have a searing function on my S/C so it’s easy enough for me) for roughly 5 mins until just browned.
Remove meat from S/C (or pan if using a pan) & set aside on a plate.
Add eschallot, carrot, celery, garlic, mushroom & thyme & cook for approx 5 mins.
Add red wine & cook off for approx 2 mins or until reduced slightly.
Add tomato paste, Vegemite, Worcestershire sauce & 1 x Tbsp of the gravy powder & combine well.
Add beef stock & bring to a simmer.
Return beef to S/C (or if using a pan put all ingredients into S/C).
Cook on Low for 6 hours.
1/2 Hour before ready add the remaining 2 x Tbsp of gravy powder to thicken.
Discard Bay Leaves & any Thyme sprigs left before serving.
I served with garlic mash.
by Tiffany Huston
Slow Cooker Vegetarian Recipes
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