This slow cooker casserole is simple, comforting and so delicious, it’s like giving your belly a huge hug and your house will smell ah-mazing.
Maybe it’s because I grew up in a cold country or maybe it’s because my internal thermometer is stuffed but I love winter. Mostly I love it because of the food, because winter food is all about comfort, at least it is in our house anyway.
1.2kg chuck steak, roughly chopped
1/4 cup (35g) plain flour
2 tablespoons olive oil
1 brown onion, sliced
4 cloves garlic, crushed
4 slices rindless bacon, roughly chopped
1 cup (250ml) red wine
1/4 cup (70g) tomato paste
200g button mushrooms
1/2 teaspoon sugar
1/4 cup coarsely chopped flat leaf parsley, to serve
- Toss beef in flour to coat, shake off excess. Heat half the oil in a large frying pan and cook beef in batches until browned. Put the browned beef in the slow cooker.
- Heat the remaining oil in the same pan; fry onion, garlic and bacon, until the onion softens.
- Add the wine, tomato paste, sugar and mushroom and bring to the boil for 2 minutes.
- Transfer the onion mixture to the slow cooker and stir gently to combine. Cook covered, on LOW for 8 hours.
- Serve sprinkled with parsely and a generous side of parmesan mash.
Prep and cooking time: 8 hours and 30 minutes