This week’s blast of autumn had me reaching for the slow cooker. Days filled with wind and rain call for beautiful beef casserole with fresh bread and a glass of red wine.
I like to make this casserole on a Sunday instead of a roast dinner as it frees me up to do Autumn things like puddle splashing, playing monopoly and take trips to the windswept beach.
This beautiful beef casserole is simple to make. It’s just a matter of throwing some onions, carrots, parsnips, braising steak into the slow cooker and topping them with red wine and tomatoes – add a handful of herbs and leave the slow cooker to work it’s magic. Spend your Sunday with the family, get out and about do as you please and come home to a dish of rich warming beef casserole.
A delicious warming casserole for a cold and blustery day.
- Olive oil
- 2 brown onions - sliced into thin half moons
- 500g braising steak - chopped into bitesize pieces
- 6 carrots - scrubbed and cut into large pieces
- 2 parsnips - peeled and cut into large pieces
- 250ml - red wine
- 500g passata
- Bay leaf
- 2 tsp chopped rosemary
- Salt & pepper
- Tin of butter beans
- Heat the slow cooker to low.
- Lightly oil the inside of the slow cooker pan with olive oil.
- Place the slow cooker pan on the hob over a low heat (if your pan is not removable use a separate pan for this part & tip into the slow cooker later).
- Add the onions, and braising steak and gently fry to brown the meat.
- Add the carrots, parsnips, red wine and passata and stir in the bay leaf and rosemary. Season with salt and pepper.
- Bring the casserole to the boil then transfer to the slow cooker and cook on low for 8-10 hours.
- Once the stew is cooked I like to add a tin of butter beans - just tip them in and warm the stew for 5 minutes on the hob before serving.
Just spoon into dishes and serve with French baguette with lots of butter.
At Daisies & Pie we love the slow cooker and are always creating deliciously warming slow cooker recipes.