Slow-Cooked Beef Casserole

Slow-Cooked Beef Casserole

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The great thing about slow-cook recipes is that they give you time to go off and do something else, then come back to a lovely home cooked meal. This hearty Beef Casserole is incredibly filling and can be served with rice, veg or simply warm crusty bread to mop up the juice.

  • Recipe serves4
  • Preparation Time15 min
  • Cooking Time120 min

Ingredients

  • 1tbsp sunflower oil
  • 600g stewing beef
  • 1 onion, chopped
  • 2 cloves garlic, chopped
  • 100g smoked back bacon, chopped
  • 20g flour
  • 150ml red wine
  • 400ml water
  • 1 Knorr Rich Beef Stock Pot
  • 1 sprig of rosemary
  • Black pepper
  • 1tbsp tomato puree
  • 100g closed cup mushrooms sliced
  • 1tbsp Worcestershire Sauce

Method

  • Preheat the oven to 160°C, 140°C fan, Gas Mark 3.
  • Heat the oil in an ovenproof casserole or metal pot. Fry the beef so that all the sides turn brown.
  • Remove from the pan and set to one side. Add the onion, garlic and bacon to the pan and cook for 1 minute.
  • Stir in the flour and mix. Add the wine, water, Knorr Stock Pot, and tomato puree.
  • Mix and bring to the boil. Return the beef to the mix and throw in the mushrooms, rosemary and Worcestershire Sauce.
  • Transfer the cooking pot with the lid on to the oven for 2 hours or until the beef is tender.
  • Slow Cooker Note: If you want to use a slow cooker then just do all the steps in a large pan and transfer to the slow cooker when the casserole is ready to go into the oven. Cook in the slow cooker on high for 1 hour, then 5–6 hours on low (or just 6–7 hours on auto).
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