Preparation time is 10minutes
Cook time is 8hours
Total time is 8hours 10minutes
Serve is for 6 people
Estimated cost per serve is 8.23 dollar
Difficulty level: 3 out of 4
16 Ingredients
Number of servings
6
- 2tablespoons plain flour
- 3/4 cup dry red wine
- 2 bay leaves
- 1 onion, chopped
- 1/2 cup flat leaf parsley, chopped (save half, fried to serve)
- 200grams mushrooms, quartered
- 200grams swiss brown mushrooms, quartered
- 8 French shallots, peeled, halved
- 1 cup beef stock
- 400grams can crushed tomatoes
- 1kilograms beef chuck steak
- 2tablespoons olive oil
- 2tablespoons oregano, chopped
- 500grams potato minis (to serve)
- 1teaspoons salt (to taste)
- 1teaspoons pepper (to taste)
Nutrition per serving
5130kJ
Protein
40.8grams
Sugars
16.2grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Description
Warm up with this slow cooker beef and mushroom casserole. Comforting, delicious and topped with potato minis, it’ll be an instant family favourite.
Method
Step 1 of 4
Trim fat from beef and cut into 3cm pieces. Toss in flour, seasoned with salt and pepper, to coat well.
Step 2 of 4
Heat 1 tbs oil in a frying pan and cook beef in batches until browned. Transfer to a plate. Add remaining oil to same pan and cook onion and shallots for 5 minutes or until softened. Deglaze pan with red wine, scraping bits from base of pan. Add tomatoes, stock, mushrooms, oregano and bay leaves. Season to taste.
Step 3 of 4
Transfer mixture to slow cooker and cook on high for 4-6 hours or on low for 6-8 hours.
Step 4 of 4
Cook potato minis as per packet instructions. Stir chopped parsley through the casserole. Serve with potatoes and garnish with fried parsley.
You might also like
Your identity is kept private from the public
Disclaimer
Reviews and recipe photos are submitted by our users and are not endorsed by Woolworths. Woolworths does not represent or warrant the accuracy of any statements, claims or opinions in user content.