Theme 14: Hearty
Cookbook: Australian Women’s Weekly, Slow Cooker
Recipe: Simple beef and vegetable casserole
I have only recently bought my first slow cooker. I was quite excited as I’ve heard friends say they love it and cook their dinners in it on busy days.
Because this dish takes so long to cook, it’s best to quickly brown the meat and sauté the vegetables before throwing into the slow cooker in the morning before heading out for the day.
I, too have come to love my slow cooker. I have used it for my daughter’s birthday family dinner. It was one less dish I had to fiddle and fuss over during the day.
I have read that desserts and cakes can be made in the slow cooker too. I am curious. I will definitely give those a try.
- 1.2kg beef chuck steak, cubed
- 1/3 cup plain flour
- 1/4 olive oil
- 2 medium onions cut into thick wedges
- 2 medium carrots, chopped coarsely
- 2 sticks of celery, trimmed and chopped coarsely
- 3 cloves garlic, crushed
- 1/4 cup tomato paste
- 400g can of diced tomatoes
- 2 cups beef stock
- 2 bay leaves
- Coat the beef in flour, shake off excess and fry in batches in a large frying pan.
- When browned, transfer to a slow cooker
- Heat the remaining oil in the same pan, cook the onion, carrot, celery and potatoes. Keep stirring until the onions soften
- Add the tomato paste and cook for a further minute. Transfer to the slow cooker
- To the slow cooker, add the bay leaves, canned tomatoes and stock. Stir.
- Cook, covered for 8 hours on low.
- For comfort, best served with mashed potatoes and steam vegetables.
You can check out my previous post for the Cook Book Challenge this year here.