Slow cooker beef, red wine and mushroom casserole

Serves:

Ingredients

• ¼ cup plain flour
• 1.5kg blade steak, cubed
• 2 tbsp vegetable oil
• 1 brown onion, sliced
• 4 garlic cloves, crushed
• ½ cup tomato paste
• 2 tbsp beef stock powder
• ½ cup red wine
• 1 tbsp oregano
• 400g tin diced tomatoes
• 2 cups sliced mushrooms

Method

Place the flour in a bowl, season with salt and freshly ground black pepper and toss to combine. Add the steak and toss to coat completely.

Heat the oil in a medium frying pan over medium-high heat. Brown the meat quickly in batches, cooking for 2-3 minutes and tossing frequently, transferring it to the slow cooker bowl when it has browned.

Using the same frying pan, cook the onion and garlic for 2 minutes. Add the tomato paste, stock powder and wine and cook for a further 2 minutes. Transfer the mixture to the slow cooker bowl, add the oregano and tomato and stir to combine.

Cover with the slow cooker lid and cook for 6-8 hours on low or 3-4 hours on high.

When 20 minutes of cooking time remain, stir through the mushrooms.

Serve with a wide pasta such as pappardelle, mashed potato and green beans or over creamy polenta.

Notes:

• Browning the meat is important for depth of flavour and to seal in the juices. Brown it in small batches so that the meat doesn’t stew instead.
• Add dried or fresh herbs of your choice to make this casserole even tastier.
• This recipe was created by Jennifer Cheung for Kidspot, New Zealand’s best recipe finder.

Find more slow cooker recipes:

• Slow cooker beef with red wine shallot gravy
• Slow cooked chicken and chorizo
• Slow cooker meatloaf
• Slow cooker chicken soup
• Slow cooker stuffed lamb shoulder
• Chicken slow cooker casserole

Serving Suggestions

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