Beef and Mushroom Slow Cooked Casserole
Servings: 12 bariatric serves
Calories: 325kcal
Ingredients
- 1.5 kg beef chuck steak
- 2 tbs plain flour
- 2 tbs olive oil
- 1 onion chopped
- 8 French shallots peeled, halved
- 3/4 cup dry red wine
- 400 g can crushed tomatoes
- 1 cup beef stock
- 200 g cup mushrooms quartered
- 200 g Swiss brown mushrooms quartered
- 2 tbs chopped oregano
- 2 bay leaves
- Mashed potato to serve
- 1/4 cup chopped flat leaf parsley plus extra parsley, fried, to serve
Instructions
- Trim fat from beef and cut into 3cm pieces. Toss in flour, seasoned with salt and pepper, to coat well.
- 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.
- Transfer mixture to slow cooker and cook on high for 4-6 hours or on low for 6-8 hours.
- Cook potato minis as per packet instructions. Stir chopped parsley through the casserole. Serve with potatoes and garnish with fried parsley.
Notes
- If you don't have a slow cooker, follow recipe to end of step 2, then simmer, covered on low heat for 2 hours until tender.
- If you're feeding others, 2 bariatric serves are equal to one regular, non-sleeved serve. Use the slider above to adjust the serving sizes you need.
